INGREDIENTS

• 1.5kg free-range boneless pork belly

• 4 tbsp natural salt flakes

• 1 tbsp Chinese five spice 

• 2 tbsp extra virgin olive oil
  

SWEET + SOUR CHERRY SAUCE

• 1 tbsp extra virgin olive oil 

• 1/2 brown onion, finely diced

• 2 cloves garlic, finely chopped

• 300g fresh or frozen cherries, pitted

• 1 star anise

• 2 tbsp red wine vinegar

• 300ml good quality beef stock

• 1 tbsp tamari or soy sauce

• 2 tbsp raw honey

• 1 tbsp cornflour

• Salt and pepper 

METHOD

For crispy skin, evenly score pork belly skin with a sharp knife. Place  a wire rack over the sink or a deep dish. Place pork on top of rack and pour a kettle of boiling water over the skin to blanch. Dry well with paper towel. Rub half the salt into the skin. Place on a tray and leave uncovered in the refrigerator overnight.

To cook the pork belly, preheat oven 220*C. Dry any excess moisture with paper towel. Rub remaining salt, Chinese five spice and oil into skin. Place pork on a wire rack inside a roasting dish and into the oven for 30-40 minutes. Reduce oven temperature to 160*C. Cook for a further 30 minutes. Remove pork from oven and allow to rest for 10-15 minutes.

To make the cherry sauce, place a saucepan over medium-high heat. Add olive oil. Sauté onion and garlic until translucent. Add cherries and star anise. Continue to cook for a further 4-5 minutes until cherries begin to break down. Add red wine vinegar, stock, soy sauce and honey and bring to a simmer. Mix cornflour into 2-3 tbsp of water until smooth and add to saucepan. Stir constantly until sauce has thickened. Adjust seasoning with salt and pepper. 

To serve, slice pork belly into even portions. Drizzle with cherry sauce. Enjoy!