A delightful recipe for crispy pork belly paired with a rich and tangy plum sauce.
Preheat your oven to 180°C (350°F).
Preheating ensures even cooking right from the start.
Score the pork belly skin diagonally, about 1 inch apart.
Use a sharp knife to make clean cuts without piercing the meat.
Rub the pork belly with coarse salt and five-spice powder, ensuring it gets into the cuts.
For extra flavor, let the pork sit for 30 minutes after seasoning.
Place the pork belly in a baking dish and roast for 1 hour and 20 minutes.
Roasting at a consistent temperature ensures tender meat.
Increase the oven temperature to 220°C (430°F) and roast until the skin is crispy, about 20 minutes.
Keep an eye on the pork to prevent the skin from burning.
In a saucepan, combine chopped plums, soy sauce, honey, fennel seeds, and Chinese cooking wine. Simmer until thickened, about 15 minutes.
Stir occasionally to prevent the sauce from sticking to the pan.
Serve the pork belly with the plum sauce on the side.
Garnish with fresh herbs like cilantro for added color and flavor.
