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Chinese Pork Belly and plum sauce

When you shop smartly and cook cleverly then dishes that you don't fork out on you will definitely want to fork in on! This dish uses the cheap cut of pork belly and cooks it for a long time, nice and slow and serves it with a homemade plum chutney and soy cabbage. It's less than £2 a portion so Jamie Oliver will be well pleased!

Ingredients & RecipePrint

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  • 1 piece of skinned pork belly, or pork belly slices (750g)
  • 1 orange
  • 2 tbsp Chinese five spice
  • chunk of root ginger
  • 4 plums
  • 1 shallot
  • clove of garlic
  • brown sugar (75g)
  • rice wine vinegar (100ml)
  • a couple of star anise
  • 1 red chilli
  • medium white grained rice (300g)
  • ½ a savoy cabbage
  • splash of soy sauce


preheat an oven to 160°C.
place the pork into a roasting tray and half fill it with hot water.
slice the orange and root ginger and add to the water around the pork with the Chinese five spice.
cover with tin foil.
roast the pork for 3 hours, topping up the water half way through.
de-stone and chunk up the plums and throw them into a saucepan.
peel and finely dice the shallot and garlic.
add them to the plum with the sugar, vinegar, star anise and the whole chilli.
heat to a boil and simmer for 15 minutes until sticky.
boil the rice in salted water for 10 minutes.
shred the cabbage and stir-fry quickly in a shot of oil for a couple of minutes.
splash in the soy sauce to season.
portion the cooked pork belly and fry in a hot dry pan, skin side down for a minute or so to crisp up the skin.
serve with fluffy steamed rice, shredded cabbage and a generous dollop of the plum chutney.

serves 4

Chinese Pork Belly and plum sauce

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