Why You’ll Love this Crispy Chinese Pork Belly with Plums

You’re going to love this Crispy Chinese Pork Belly with Plums!

The tender pork pairs perfectly with the sweet and tangy plums. Plus, the crackling skin will make your taste buds dance!

It’s all about a flavorful marinade that infuses the meat with juicy goodness while roasting.

Just imagine serving this delightful dish with rice—yum! You won’t be able to resist seconds!

What Ingredients are in Crispy Chinese Pork Belly with Plums?

Making Crispy Chinese Pork Belly with Plums is a delightful chore that’ll have your kitchen smelling like a bustling Asian street market.

Imagine the aroma of marinated pork belly mingled with sweet plums as it roasts to golden perfection! The best part? The crackling, crunchy skin that crunches delightfully when you bite into it—just the thought makes it hard not to drool.

Now, let’s dive into what you need to whip up this scrumptious dish.

Here’s your ingredient list:

• 800 g pork belly, with skin on
• 1 teaspoon oil
• 2 teaspoons salt
• 1 cup water
• 1 1/2 cups chicken stock
• 2 tablespoons soy sauce (salt reduced is best)
• 1/4 cup Chinese wine or sherry wine
• 1/4 cup firmly packed brown sugar
• 2 garlic cloves, finely sliced
• 1 inch gingerroot, finely sliced
• 1/2 teaspoon cinnamon
• 1 teaspoon dried chili pepper flakes
• 1/3 cup orange juice
• 6 whole cloves
• 1 teaspoon fennel seed
• 4 fresh plums, cut into 8 pieces or 4 canned plums, cut into 8 pieces

When it comes to these ingredients, freshness is your best friend. If you can source fresh plums, go for it—they’re so delightful and add that burst of flavor that canned ones just can’t quite match.

As for the pork belly, it’s a delightful showstopper; just make sure the skin is nice and dry. That’s key for getting that beautiful crackling.

And, let’s not forget the soy sauce—using a low-sodium variety really helps balance flavors without overpowering the dish.

How to Make this Crispy Chinese Pork Belly with Plums

Making Crispy Chinese Pork Belly with Plums sounds like a culinary adventure, doesn’t it? To kick things off, grab 800 grams of pork belly—yes, with the skin on, that’s the secret to that glorious crackling. First, preheat your oven to a cozy 180°C.

While that’s warming up, take a sharp knife and make shallow diagonal cuts into the skin of the pork belly, about 1 inch apart. This is crucial. Why? Because it allows the seasoning to penetrate and helps achieve that mouthwatering crunch later on. Next, mix together 1 teaspoon of oil with 2 teaspoons of salt, and rub this delightful mixture all over the pork, making sure to get into those cuts—trust me, this is where the magic happens!

Now, let’s whip up some flavor. In a large shallow baking dish, combine 1 cup of water with 1 1/2 cups of chicken stock, 2 tablespoons of soy sauce, and 1/4 cup each of Chinese wine (or sherry, no judgment here) and firmly packed brown sugar. Toss in 2 finely sliced garlic cloves, a slice of gingerroot about an inch long, 1/2 teaspoon of cinnamon, a sprinkle of dried chili pepper flakes (1 teaspoon, if you like some heat), and 1/3 cup of orange juice.

Don’t forget the 6 whole cloves and 1 teaspoon of fennel seeds. This mixture is just bursting with flavors! Place the pork belly into the pan, skin side up, and roast for a heavenly 1 hour and 20 minutes. You want that skin to reach its crispy potential, so this is where it gets fun—after the initial roasting, crank up the heat to very high. Just think of it as the party hat for your pork belly.

It needs to sizzle and pop until the crackling is perfectly crisp. If you’re nervous about the crackling, you can remove the skin and pop it under a hot grill instead—talk about delicious dilemma.

While your pork belly is basking in the oven’s warmth, let’s prepare the plum sauce. Strain the liquid left in the baking pan into a saucepan, skim off any excess fat, and bring it to a boil. Finally, stir in your plum pieces—fresh or canned, it’s all good—and let them bubble away for about 15 minutes until the sauce thickens up nicely.

Once everything’s done, serve your gorgeous pork belly with rice and steamed Asian greens for a date night or a cozy dinner at home. It may sound complicated, but with a bit of patience and the right approach, you’re only a bite away from pure bliss. If you’re passionate about creating restaurant-quality dishes at home, consider investing in a professional pasta machine to elevate your homemade meal game even further.

Crispy Chinese Pork Belly with Plums Substitutions and Variations

Even with a delicious recipe like Crispy Chinese Pork Belly with Plums, there’s always room to play around!

You can swap the plums for apricots or pears for a fun twist.

Can’t find Chinese wine? Use dry sherry instead!

Want more spice? Toss in extra chili flakes!

Don’t hesitate to adjust the ingredients to make it your own!

Enjoy experimenting!

What to Serve with Crispy Chinese Pork Belly with Plums

When planning what to serve with your Crispy Chinese Pork Belly with Plums, think about colorful and vibrant sides that complement those rich flavors!

I love serving it with fluffy jasmine rice and steamed Asian greens like bok choy or snow peas.

You can also add a tangy cucumber salad for a refreshing crunch.

It’s a delicious and well-rounded meal! Enjoy!

Final Thoughts

After you’ve enjoyed that delightful serving of Crispy Chinese Pork Belly with Plums, it’s hard not to reflect on just how amazing that meal was!

The juicy pork, paired with sweet plums, creates a perfect balance. You’ll impress everyone at the dinner table!