With crispy cracking and juicy plums, this pork will have everyone reaching for seconds.
- Pat pork dry with paper towel. Place in a ceramic dish. Refrigerate overnight, if time permits (see notes).
- Preheat oven to 240C/220C fan-forced. Combine salt and five-spice powder in a bowl. Drizzle pork with oil. Rub salt mixture all over pork rind. Place pork in a roasting pan. Roast for 30 minutes.
- Reduce oven to 180C/160C fan-forced. Roast for a further 40 minutes or until juices run clear when a skewer is inserted into centre of pork. Cover loosely with foil. Stand for 10 minutes to rest.
- Meanwhile, place sugar, vinegar, chilli flakes, star anise and cinnamon in a large frying pan over medium heat. Cook, stirring, for 3 to 4 minutes or until sugar has dissolved. Increase heat to medium‑high. Bring to a simmer.
- Add plum. Cook, turning occasionally, for 10 minutes or until sauce has thickened slightly and plum has softened, but still holding its shape (see notes).
- Serve pork with plum mixture.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set