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Crisp pork belly with spiced apricots

Crisp pork belly with spiced apricots

Name: Crisp pork belly with spiced apricots
Total time: 1 h 15 min
Yield: Serves 4
Ingredients: 1kg piece boneless pork belly skin scored; 1 tbsp Chinese 5-spice; 2 tsp brown sugar; 12 dried apricots halved; 1 dried chilli; 1 cinnamon stick; 500g steamed spring greens, chard or kale

Published: December 19, 2014 at 2:28 PM

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Serves 4

A little effort

Total time: 1 hr and 15 mins

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Transform this relatively cheap cut of pork and feed the family for Sunday lunch. A fantastic sweet and savoury combination, spiced apricot and pork belly is well worth the wait. Perfect served with kale and roasties.

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Ingredients

Nutrition

1kg piece boneless pork belly

skin scored
1 tbsp Chinese 5-spice
2 tsp brown sugar
12 dried apricots

halved
1 dried chilli
1 cinnamon stick
500g steamed spring greens, chard or kale

Nutrition: per serving

kcal666
fat40.7g
saturates14.9g
carbs22.8g
fibre10.9g
protein53.4g
salt1.32g

Method

step 1

Heat the oven to 200c/fan 180c/gas 6. If your piece of pork is not already scored, score diagonal lines across it with a very sharp knife (a stanley knife works well). Mix the 5-spice with the sugar and rub it well into the pork skin. Put the belly skin-side up in a shallow roasting tin and roast for about 1 hour or until it’s cooked through and the crackling’s crisp (if it isn’t, briefly flash the pork under a hot grill). Rest for 15 minutes before serving.
step 2

While the pork is cooking, put the apricots, chilli (left whole) and cinnamon in a pan with 100ml water and bring to a simmer, then cook with the lid on for 8 minutes or until the apricots are very soft. Take the lid off and cook until any liquid has almost evaporated. Cut the pork into 4 squares and serve with greens and spiced apricots.

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