Barbecued Pork Belly with Spiced Plum Sauce

Method

1. Remove the pork belly roast from the packaging and pat dry with paper towel. Using a small, sharp knife, score the skin at 1 cm intervals, taking care not to cut into the meat. Place the roast on a wire rack in the sink, pour a jug of boiling water over the rind, then pat dry with paper towel. Leave the roast uncovered in the fridge for one hour before cooking, or overnight if time allows.
2. Remove from the fridge and rub the rind with vegetable oil and sea salt, massaging well into the scored areas.
3. Ensure your barbecue is clean and free from any grease or debris. Set up your barbecue with a convection tray and a trivet. Preheat the barbecue to high heat (230°C to 260°C).
4. Place the pork belly on the trivet, close the lid and cook for 20–30 minutes to crackle the skin, avoiding lifting the lid during this time.
5. Reduce the barbecue temperature to medium (190°C to 230°C) and continue to cook for a further 30 minutes, or until the internal temperature reaches 60°C (use a meat thermometer). The internal temperature will continue to rise by 3°C to 6°C while resting. Rest for 10 minutes before serving.
6. While the pork belly is cooking, prepare the plum sauce. In a medium saucepan, add the red wine vinegar, rice wine vinegar, sugar, soy sauce, chilli, cinnamon and star anise. Allow to simmer until the sugar has dissolved. Add the halved plums, cover with a cartouche and simmer gently for 10 minutes. Remove the cartouche and continue to simmer for another 2–3 minutes.
7. To serve, spoon some of the plum sauce onto a platter, slice the pork belly and place on top of the sauce. Serve with extra sauce and steamed rice.

1. A cartouche is a piece of baking paper cut to size to cover the food in the saucepan while it gently cooks. It allows a small amount of liquid to evaporate while keeping the fruit submerged.