Pork Belly & Plum Fry Sauce

Hey guys! Did you enjoy the first weekend of summer? I did! Thankfully, we had a lovely sunny day out on Saturday, and I got to hang out with an old friend.

But onto more edible things – this pork belly with a chunky plum sauce is just delectable. A mix of salty, sweet, tart, and fatty, it’s a simple recipe that will have you dreaming of it for days after.

pork belly plum fry

Serves 2.

You will need:

  • 4 strips of pork belly, skin on  (about 1lb/450g)
  • 1/4 c sea salt
  • 1 t black pepper
  • 1 T butter/ghee
  •  2 fresh plums, roughly diced
  • 1 T maple syrup (optional_
  • 1/2 c red wine (optional)
  • 1/2 t Five spice/House spice/5 pepper blend

Step one:

Preheat the oven to 300.

Rub the pepper all over the pork, and about a teaspoon of the salt. Place skin side up on a grill pan; generously coat the skin side with salt, like a crust. Don’t worry, it’s not going to be really salty – it’s just to make the skin crispy. We’ll deal with the extra later!

Pop in the oven for about an hour.

Step two:

Roughly fry the plums in butter until it’s slightly ‘battered’ around the edges – they should be rounding off a bit and going slightly darker.

Add the maple syrup, wine and house spice. Coat the plums with this mixture thoroughly. Turn down the heat to low, put the lid on and let them soften up more for maybe ten minutes. Not mushy, but tender.

Take the pork belly out, scrape off the extra salt. It should literally slide off, you don’t need to go that hard on it.

Serve with the plums spooned over the pork belly. There will be a yummy, reduced syrupy sauce – it’s amazing to dip the skin in it 🙂

(I also served this alongside some fresh kale. Delicious!)








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