Sticky Pork Belly with Ginger & Plums

STEP 1: Prepare the Pork Belly

1. Preheat the Oven: Start by heating your oven to 190°C (170°C fan) or gas mark 5.
2. Arrange the Pork: Lay the pork belly slices in a single layer in a large roasting tin. Make sure they’re not overlapping to ensure even cooking.
3. Mix the Marinade: In a bowl, combine the grated ginger, crushed garlic, Chinese five-spice powder, soy sauce, honey, light brown sugar, and Shaohsing rice wine. Stir well to create a smooth marinade.
4. Coat the Pork: Pour the marinade over the pork slices. Use your hands (or tongs) to turn the pieces, ensuring they are well-coated in the flavorful mixture.
5. Add the Star Anise: Scatter the star anise around the pork. This will infuse the dish with a warm, aromatic flavor.
6. Cover and Roast: Cover the tin tightly with foil to keep the moisture in, and roast in the preheated oven for 1 hour. This will tenderize the pork.

STEP 2: Add Plums and Spring Onions

1. Remove the Foil: After 1 hour, carefully take off the foil. The steam will be hot, so watch out!
2. Add Spring Onions and Plums: Scatter the chopped spring onions over the pork. Nestle the halved plums, cut-side up, among the pork and onions.
3. Baste the Ingredients: Spoon some of the marinade over the pork, onions, and plums to keep everything moist.
4. Roast Again: Return the roasting tin to the oven and roast for another 30 minutes. This will allow the plums to soften and caramelize.

STEP 3: Final Touches

1. Turn the Pork: Carefully remove the tin from the oven. Using tongs, flip the pork slices over to ensure even cooking. If the spring onions are starting to catch on the edges, push them underneath the pork.
2. Increase the Temperature: Turn the oven up to 220°C (200°C fan) or gas mark 7 for the final roasting.
3. Final Roast: Roast for an additional 15 minutes. Keep an eye on the pork; you want it to be tender and caramelized. A little char is okay as it adds extra flavor.
4. Garnish and Serve: Once done, scatter fresh coriander leaves over the pork. Serve with cooked rice and stir-fried greens, drizzling the delicious sauce from the tin over the dish.

Tips for Success

• Marinating Time: For more flavor, consider marinating the pork belly in the mixture for a few hours or overnight in the fridge before roasting.
• Adjusting Sweetness: Feel free to adjust the amount of honey and sugar based on your preference for sweetness.
• Serving Suggestions: This dish pairs well with a side of steamed jasmine rice and lightly sautéed greens, which will balance the rich flavors of the pork and sauce. Enjoy!