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Roast pork belly with spiced plum sauce recipe

Roast pork belly with spiced plum sauce recipe

4 ratings

Try something adventurous this weekend with your Sunday roast. This succulent pork belly, scored and rubbed with rich spices for a glorious crispy skin, tastes even more heavenly served with a sticky-sweet plum sauce. See method

  • Serves 4
  • 20 mins to prepare and 1 hr 50 mins to cook, plus resting
  • 838 calories / serving
  • Dairy-free


  • ½ tsp fennel seeds
  • ½ tsp black peppercorns
  • ¼ tsp ground cinnamon
  • ¼ tsp chilli flakes
  • 1 tsp sea salt flakes
  • 800g pork belly, skin scored
  • 300g rice, cooked, to serve
  • 250g pak choi, steamed, to serve

For the plum sauce

  • ½ small echalion shallot, finely sliced
  • 250g Flavor King (or standard) plums, stoned and chopped
  • ½ red chilli, seeded and chopped
  • 1 garlic clove, crushed into a paste
  • 1 tbsp caster sugar
  • ½ tsp soy sauce
  • ½ tbsp red wine vinegar
  • 1 cinnamon stick
  • 1 star anise
  • 2½ cm piece ginger, peeled and grated

Perfect with:

PlumsHand picked for succulent flesh and sweet flavour Plums
Hand picked for succulent flesh and sweet flavour

Each serving contains

  • Energy

  • Fat

    42g 59%
  • Saturates

    15g 73%
  • Sugars

    10g 11%
  • Salt

    1.1g 19%

of the reference intake
Carbohydrate 75.6g Protein 44.9g Fibre 4.5g


  1. Preheat the oven to gas 9, 240°C, fan 220°C. Using a pestle and mortar, grind the fennel seeds and peppercorns, then stir in the ground cinnamon, chilli flakes and sea salt. Sprinkle over the pork skin and rub into the score marks.
  2. Put the pork on a rack in a roasting tin and cook in the oven for 30 mins, then turn down the heat to gas 3, 160°C, fan 140°C and add 200ml water to the base of the tin. Roast for another 1 hr and 20 mins, until cooked through.
  3. Meanwhile, make the plum sauce. Put all of the ingredients in a heavy-based pan and cook over a high heat for 5 mins, stirring. Reduce the heat to low, put a lid on the pan and cook for 8-10 mins, stirring every so often, until thickened and the plums are almost broken down. Remove the cinnamon stick and star anise and discard.
  4. Remove the pork from the oven and leave to rest, covered, for 10 mins. Spoon over the warm plum sauce, and serve with the rice and pak choi.

See more Pork recipes

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

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