Recipe may contain peanuts.
Pair this crispy, salted pork belly with our best-ever sticky cherry sauce for the ultimate Christmas lunch roast.
1.6kg piece pork belly, rind scored at 1cm intervals
2 tsp olive oil
1 1/2 tbs sea salt
1 orange, juiced
Cherry barbecue sauce
2 tsp olive oil
1 French shallot, finely chopped
2 small garlic cloves, crushed
120g (3/4 cup) frozen pitted sour cherries or frozen pitted cherries
180ml (3/4 cup) tomato sauce
80ml (1/3 cup) apple cider vinegar
70g (1/3 cup, firmly packed) brown sugar
1 tbs golden syrup
1 tbs Worcestershire sauce
1 tsp hot English mustard
1 tsp sea salt
1/2 tsp ground black pepper
1 fresh bay leaf
5 Method Steps
Step 1Place the pork(1.6kg piece pork belly, rind scored at 1cm intervals) on a plate. Rub 1 tsp oil (2 tsp olive oil) into the pork rind. Sprinkle with 1 tbs salt (1 1/2 tbs sea salt). Place in the fridge, uncovered, for 3 hours (this helps dry out the skin).
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Step 2Meanwhile, for the barbecue sauce, heat the oil (2 tsp olive oil) in a small saucepan over medium heat. Add shallot (1 French shallot, finely chopped) and garlic (2 small garlic cloves, crushed). Cook, stirring, for 3 minutes or until softened. Add cherries (120g (3/4 cup) frozen pitted sour cherries or frozen pitted cherries), tomato sauce (180ml (3/4 cup) tomato sauce), vinegar (80ml (1/3 cup) apple cider vinegar), brown sugar (70g (1/3 cup, firmly packed) brown sugar), golden syrup (1 tbs golden syrup), Worcestershire sauce (1 tbs Worcestershire sauce), mustard (1 tsp hot English mustard), salt (1 tsp sea salt), pepper (1/2 tsp ground black pepper) and bay leaf (1 fresh bay leaf). Bring to the boil. Reduce heat to medium-low and cook, stirring occasionally, for 25-30 minutes or until reduced and slightly thickened. Transfer to a heatproof bowl. Set aside to cool completely.
Step 3Preheat oven to 250°C/230°C fan forced. Use paper towel to wipe rind completely dry. Place, skin side up, in a large heavybased baking dish. Rub remaining oil into rind and sprinkle with the remaining salt. Roast for 45 minutes or until the skin crackles. Carefully remove from the oven and stand for 5 minutes.
Step 4Reduce oven to 160°C/140°C fan forced. Combine the orange juice (1 orange, juiced), 160ml (2/3 cup) barbecue sauce, and 375ml (1½ cups) water in a jug. Pour around pork, avoiding rind. Roast, adding an extra 250ml (1 cup) water halfway, for a further 2 hours or until pork is very tender. Transfer pork to chopping board. Set aside to rest for 10 minutes.
Step 5Pour the pan juices into a jug. Skim the fat from the surface and discard. Add pan juices and remaining barbecue sauce to a small saucepan over medium-low heat. Bring to the boil. Simmer, stirring occasionally, for 4 minutes or until slightly thickened. Transfer to a jug. Carve pork and serve with sauce.
All quantities above are averages