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    Saturday, December 26, 2015

    Twice-cooked spiced pork belly with cherry sauce Recipe

     
    Twice-cooked spiced pork belly with cherry sauce Recipe
        Ingredients

        1.5kg piece pork belly, rind scored
        1 teaspoon ground cinnamon
        2 teaspoons ground ginger
        1 teaspoon ground cumin
        1 tablespoon olive oil
        2 teaspoons sea salt

    Cherry sauce

        2 teaspoons olive oil
        1 eschalot, halved, thinly sliced
        415g can stoneless black cherries
        Pinch of ground cloves
        Pinch of ground cinnamon


    Twice-cooked spiced pork belly with cherry sauce Recipe
        Method
      
        Step 1

        Preheat oven to 160C/140C fan-forced. Line a baking tray with foil (see note).
        Step 2

        Place pork on prepared tray. Combine cinnamon, ginger, cumin and oil in a bowl. Rub all over pork. Sprinkle with sea salt. Season with pepper.
        Step 3

        Bake for 3 hours (cover loosely with foil if over-browning during cooking). Cool pork completely. Transfer to a plate. Cover, refrigerate overnight.
        Step 4

        Preheat oven to 200C/180C fan-forced. Place pork on a baking tray. Bake for 20 minutes or until heated through and rind crackles.
        Step 5

        Meanwhile, make Cherry sauce: Heat oil in a small saucepan over medium-high heat. Add eschalot. Cook, stirring, for 3 minutes or until softened. Add undrained cherries, 1/3 cup cold water, cloves and cinnamon. Season. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 20 minutes or until sauce has thickened, gently breaking up cherries with a wooden spoon during cooking process.
        Step 6

        Cut pork into thick slices. Serve with cherry sauce.



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    Item Reviewed: Twice-cooked spiced pork belly with cherry sauce Recipe Rating: 5 Reviewed By: Mrs. Chef
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