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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