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Christmas recipes

Sumac pork belly with Flavourburst plums

1 hour 55 minutes

Sumac pork belly with Flavourburst plums

By Hannah Lewry

Serves 8

Difficulty Easy

Cooking Time 1 hour 55 minutes

Ingredients

1 x 2.5 kg free-range pork belly
1 T ground coriander, crushed
1 T sumac, crushed
3 T fresh thyme leaves, crushed
½ garlic head, crushed
1 orange, zest
4 T olive oil
Sea salt, to taste
8 Flavourburst plums, halved or whole

Method

Preheat the oven to 220°C. Score the fat of the free- range pork belly in a crisscross pattern. Crush ground coriander, sumac, fresh thyme leaves, head garlic and the orange zest with olive oil.
Rub into the fat. Sprinkle generously with sea salt and roast for 25 minutes, or until the fat is crispy. Reduce the heat to 180°C and cook for a further 1 1⁄2 hours, or until cooked through.
In the last 30 minutes of cooking time, add the Flavourburst plums. Serve with the pork belly, cauliflower mash or slaw and toasted pita breads.

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Layered rosé champagne jelly and panna cotta

Sumac pork belly with Flavourburst plums

Sumac pork belly with Flavourburst plums

Ingredients

Method