Incorporate fruit into your main meal with this tender, slow-roasted pork belly served with roasted plums, Asian greens and rice.
- Preheat oven to 220C. Place the pork on a clean work surface. Pat the rind dry with kitchen paper. Use a sharp knife to score the rind at 1cm intervals.
- Place the onion and ginger in a small roasting pan. Place pork over the onion mixture. Drizzle with the oil. Sprinkle evenly with fennel, cumin and Chinese five spice. Sprinkle with sea salt flakes and rub into the rind.
- Roast for 30 mins or until lightly golden. Reduce oven to 160C. Pour stock around the pork. Roast for a further 2 1/2 hours.
- Place the plums, cut-side up, in a ceramic dish. Top with star anise and sugar. Place cinnamon in the dish. Bake with pork for a further 30 mins or until plums are just starting to collapse and pork is very tender.
- Set pork aside for 10 mins to rest. Cut into quarters. Place onion mixture on serving plates. Top with Asian greens and steamed rice to serve.
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