Yummy crispy pork belly and with an Asian plum twist! Even better we have taken boring Brussel sprouts and made them into a killer side dish!
- Gluten Free
- Serves: 4-6
Ingredients Pork Belly
- Pork Belly
- Salt
- 2 Tsp olive oil
- 2 Large brown onions (cut in quarters)
- 2 Large carrots (cut in quarters)
Ingredients Asian Plum Sauce
- 300g Plums (pits removed)
- 2 Cups Gluten-free chicken stock
- 2 Tbsp rice vinegar
- 3 Tbsp Gluten-free soy sauce
- 3 Tbsp honey
- 2 Tbsp Little God Rye – Spicy Sweet & Sour Ketchup sauce
- 2 Tbsp minced garlic
- 2 Tbsp minced ginger
- ½ Tsp nutmeg powder
- ½ Tsp cinnamon powder
- ½ Tsp allspice powder
- ½ Tsp Chinese 5 spice powder
- 2 Tsp coriander powder
- Salt & ground black pepper to taste
Ingredients 5 Spice Sesame Sweet Potato Puree
- 1-2 Large, sweet potatoes (peeled and cut into cook-able sizes)
- 3 Tbsp sesame oil
- 2 Tsp Chinese 5 spice
- Season with salt & ground black pepper
- Knob of unsalted butter
Ingredients Asian Brussel Sprouts
- 1Kg Brussels sprouts (out leaves removed and end cut of and then cut length ways)
- 2 Tsp olive oil
- 2 Tbsp Gluten-free soy sauce
- 2 Tbsp honey
- 1 Tsp rice vinegar
- 2 Tsp sesame oil
- 1-2 Tsp Korean Hot Sauce
- 2 Tsp minced garlic
- Pinch of sea salt
- ½ Tsp fried shallots (for garnish)
- 1 Tbsp fresh coriander (chopped for garnish)
Instructions 5 Spice Sesame Sweet Potato Puree
Peel your sweet potatoes and pop in a large pan with salt. Cook until soft and drain well.
Add them to a blender with the sesame oil, Chinese 5 spice, salt & pepper and a butter, blend until a smooth puree.
Set aside to reheat later.
Instructions Pork Belly & Plum Sauce
Pat dry with paper towel and then coat with rind with salt and pop in the fridge for 2 hours or more.
Preheat oven to 240C/220C fan-forced.
Remove from fridge and wipe of any remaining salt and pat dry again with paper towel.
Brush with olive oil. Cover with salt and then place onion and carrot in an oven dish. Top with pork, rind-side up. Roast for 35 minutes or until rind starts to crackle at 240/220c.
Reduce oven to 170C.
Get a blender and blend the plums, Little God Rye sauce, spices, garlic, ginger, soy sauce, rice vinegar and honey.
Next, get a medium sized pan and add the blended mixture with the chicken stock and bring to the boil.
Pour half the plum mixture around pork in pan (do not pour over rind). Cook for 1 hour 30 minutes or until pork is tender and rind is crispy, the last 20 minutes if not crispy still increase oven heat to 210-220c.
Set pork aside for 25 minutes to rest. Discard onion and carrot. Add some of the remaining juices from the pork into the remaining plum sauce, if thickened to much add a little hot water and mix.
The plum sauce cook for 15 minutes until reduced by half and then set aside until ready to plate up.
Instructions Asian Brussel Sprouts
While your pork belly is resting put the oven to 210c.
Put the Brussel sprouts into an oven dish and then toss them with the olive oil and a pinch of sea salt. Arrange the Brussel sprouts in an even layer with the flat sides down, and roast for 25 to 30 minutes, tossing halfway, until they are tender and deeply caramelized on the edges.
Next, prepare the sauce: In your smallest saucepan, add the soy sauce, honey, rice vinegar, sesame oil, Korean Hot Sauce and garlic. Mix and taste if you like spicy then add more Korean Hot Sauce.
Bring the sauce to the boil over medium-high heat, stirring occasionally. Reduce heat to medium and cook, stirring often, until the sauce has thickened, about 5 minutes.
Once the Brussel sprouts are ready transfer them to a medium serving bowl. Pour the sauce over the sprouts and toss to coat. Add the coriander and toss again and then sprinkle with the fried shallots.
Instructions Serving
Get a warmed dinner plate and put a thin-ish layer of the sweet potato down the middle, slice the pork belly and pop on top of the sweet potato, heat up the plum sauce and put down one side of the sweet potato, on the other side put the Brussel sprouts. Now Enjoy!