Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Roast pork belly with sloe gin plums recipe

0 ratings

Beautifully crisp pork belly roasted in a coriander and fennel seed rub served with a sloe gin, plum and star anise sauce and buttered cabbage. A brilliant, alternative Christmas dinner idea that's totally worth the extra time and effort. See method

Serves 4
25 mins to prepare and 1 hr 30 mins to cook
579 calories / serving
Gluten-free
Dairy-free

Ingredients

800g (1lb 10oz) boneless pork belly
2 tsp olive oil
2 tsp fennel seeds
2 tsp coriander seeds
3 thyme sprigs, leaves only
4 plums, stoned and quartered
2 star anise
4 tbsp Tesco Finest sloe gin
1 tsp redcurrant jelly
steamed cabbage, to serve

Each serving contains

Energy
2410kj
579kcal 29%
Fat
43g 61%
Saturates
15g 75%
Sugars
5g 6%
Salt
0.6g 10%

of the reference intake
Carbohydrate 5.4g Protein 39.1g Fibre 1.9g

Method

Preheat the oven to gas 9, 240°C, fan 220°C. Score a crosshatch pattern into the skin of the pork bellywith a sharp knife. Rub a little oil all over the meat. Lightly crush the fennel and coriander seeds, mix with a little seasoning, and then rub all over the skin and meat. Scatter with the thyme leaves.
Put the pork belly onto a rack over a roasting tin and cook for 30 minutes. Turn the heat down to gas 6, 180°C, fan 160°C. Add 200ml (1/3 pt) water to the tin and cook for another 30 minutes. Tuck the quartered plums and star anise underneath the rack and roast for another 30 minutes or until the plums are tender and the skin is crisp and golden.
Remove the pork, plums and the rack and set aside while you finish the sauce. Spoon any excess fat from the tin and place over a medium heat. Add 200ml (1/3 pt) hot water to deglaze the pan and bubble for 3 minutes. Add the sloe gin and simmer for 2-3 minutes or until syrupy and the liquid has reduced by half. Return the plums to the sauce and warm through. Discard the star anise. Season to taste.
Slice the pork belly and serve with the hot plum sauce and steamed, buttered cabbage.

See more Christmas dinner recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.