Asian-style pork belly with plum sauce
- 1tbsp clear honey
- 1tbsp reduced-salt soy sauce
- 1tbsp rice vinegar
- 1tbsp Chinese five spice powder
- 2 cloves garlic, crushed
- 2cm piece ginger, grated
- 1tbsp sesame seeds
- 750g pork belly slices
- 400g plums, destoned and chopped
- 200g jasmine rice
- 85g watercress
- 2 spring onions, shredded
- 1 red chilli (optional), sliced
Preheat the oven to 180C/160C Fan/Gas 4.
Whisk together the honey, soy sauce, rice vinegar, five spice, garlic, ginger and half of the sesame seeds.
Coat the pork belly slices and the plums in the marinade and place on a baking tray with about 75ml water. Cover with foil and roast for 1hr. Uncover, baste and cook for another 50-60 mins, basting after 30 mins.
Cook the rice according to the pack instructions.
Divide the pork and plums between 4 plates, and drizzle over the juices. Serve with the rice and watercress, sprinkled with the spring onion, red chilli if using and the remaining sesame seeds.