Twice-cooked spiced pork belly with cherry sauce

Cooking Meat Twice-cooked spiced pork belly with cherry sauce

Create a new Christmas favourite with this spicy, twice-cooked pork and sweet cherry sauce.

Lables: High protein Low carb Low kilojoule Low sugar Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 160C/140C fan-forced. Line a baking tray with foil (see note).
  2. Place pork on prepared tray. Combine cinnamon, ginger, cumin and oil in a bowl. Rub all over pork. Sprinkle with sea salt. Season with pepper.
  3. Bake for 3 hours (cover loosely with foil if over-browning during cooking). Cool pork completely. Transfer to a plate. Cover, refrigerate overnight.
  4. Preheat oven to 200C/180C fan-forced. Place pork on a baking tray. Bake for 20 minutes or until heated through and rind crackles.
  5. Meanwhile, make Cherry sauce: Heat oil in a small saucepan over medium-high heat. Add eschalot. Cook, stirring, for 3 minutes or until softened. Add undrained cherries, 1/3 cup cold water, cloves and cinnamon. Season. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 20 minutes or until sauce has thickened, gently breaking up cherries with a wooden spoon during cooking process.
  6. Cut pork into thick slices. Serve with cherry sauce.

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1.5kg piece pork belly, rind scored
1 tsp ground cinnamon
2 tsp ground ginger
1 tsp ground cumin
1 tbsp olive oil
2 tsp sea salt
2 tsp olive oil
1 eschalot, halved, thinly sliced
415g can stoneless black cherries
Pinch of ground cloves
Pinch of ground cinnamon

Adv

Autors
Preparation time
15
Cooking time
3:20
Difficulty
Hard
Serves
8 people
Method
Baking
Category
Meat
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