Pork Belly And Plum Sauce
As autumn is fast approaching its time to think of warming foods. These two recipes are really easy to make and absolutely delicious!
Pork Belly
Pork Belly has become very popular over the past few years, it is a very rich dish so you don't need very much, I usually buy a piece weighing about 2kg/4.5 lbs from John David Power Pork butchers in Dungarvan, for a piece this size you will pay about €9.00 and it should feed 5/6.
I usually score the fat with a sharp knife.
Marinade - mix all ingredients together and marinade pork, I usually marinade the pork for an hour or two, or if I am very organised overnight in the fridge.
Preheat the oven to 220C
Shake off the any excess marinade then rub the pork belly with oil, salt and pepper. Place in a roasting pan, belly side down for roast at 220C for 25minutes, turn the oven gown to 160, take the pork out of the oven and turn, skin side up and bake for an hour and a half, the crackling should crisp and golden and the pork meltingly tender. Remove from the oven and loosely wrap in tinfoil, this will allow the juices to settle and the meat to relax.
To serve cut in thick slices and serve with plum sauce
Plum sauce
I was luckily enough to get to the plums on my tree before the wasps took over; Conor in The Country Store has some delicious local plums at the moment. Please don't be put off by the long list of ingredients in this recipe - the end result is really worth it. This sauce is delicious with roast chicken, duck, and pate. It will last for a few weeks in the fridge.
Place the olive oil in a saucepan over a high heat. Add the shallot, chilli, garlic, star anise and ground coriander and cook, stirring until sizzling for 3 minutes. Pour in the sugar and cook until the sugar melts and starts to caramelise, about 5 minutes, about 5 minutes. Tip in the plums and bring to a simmer and cook until the plums are soft but still holding their shape, 15 minutes or so. Stir in the chopped coriander, transfer to bowl.
Pork Belly
Pork Belly has become very popular over the past few years, it is a very rich dish so you don't need very much, I usually buy a piece weighing about 2kg/4.5 lbs from John David Power Pork butchers in Dungarvan, for a piece this size you will pay about €9.00 and it should feed 5/6.
I usually score the fat with a sharp knife.
Marinade - mix all ingredients together and marinade pork, I usually marinade the pork for an hour or two, or if I am very organised overnight in the fridge.
- 1 inch of root ginger
- 4 cloves of garlic, crushed
- 6 tbsp soy sauce
- 3 tbsp sherry
- 3 tbsb white wine vinegar
- 2 tbsp runny honey
- Juice of half an orange
Preheat the oven to 220C
Shake off the any excess marinade then rub the pork belly with oil, salt and pepper. Place in a roasting pan, belly side down for roast at 220C for 25minutes, turn the oven gown to 160, take the pork out of the oven and turn, skin side up and bake for an hour and a half, the crackling should crisp and golden and the pork meltingly tender. Remove from the oven and loosely wrap in tinfoil, this will allow the juices to settle and the meat to relax.
To serve cut in thick slices and serve with plum sauce
Plum sauce
I was luckily enough to get to the plums on my tree before the wasps took over; Conor in The Country Store has some delicious local plums at the moment. Please don't be put off by the long list of ingredients in this recipe - the end result is really worth it. This sauce is delicious with roast chicken, duck, and pate. It will last for a few weeks in the fridge.
- 1 tablespoon of olive oil
- 1 Shallot, finely chopped
- 1 glove of garlic, crushed
- 1 red chilli, seeds removes and finely chopped
- ½ inch root ginger - finely chopped
- ½ teaspoon of ground coriander
- ½ star anise (Available in Country store)
- 100g sugar
- 400g Plums- stones removed and cut into quarters
- ½ tbsp soy sauce
- 1 tsp fish sauce
- Small bunch of fresh coriander finely chopped
Place the olive oil in a saucepan over a high heat. Add the shallot, chilli, garlic, star anise and ground coriander and cook, stirring until sizzling for 3 minutes. Pour in the sugar and cook until the sugar melts and starts to caramelise, about 5 minutes, about 5 minutes. Tip in the plums and bring to a simmer and cook until the plums are soft but still holding their shape, 15 minutes or so. Stir in the chopped coriander, transfer to bowl.
Labels: Main Course
