1.5kg pork belly, skin scored
1 tsp ground allspice
1 tbsp fennel seeds
1 tbsp brown sugar
400ml hot chicken or pork stock
250ml white wine
6 ripe plums, halved
- Heat the oven to 180°C. Very slowly, pour a kettleful of boiling water over the pork belly and cut it into squares. Pat dry, then rub the allspice, fennel seeds and sugar over the fleshy sides.
- Line a roasting tin with parchment paper, lay the squares of pork belly snuggly inside, then pour the stock and white wine in around the pork belly -- making sure the skin is out of the liquid. Cover with foil and roast for 2 hours.
- Take the roasting tin out and turn the oven up to 220°C. Gently pour out the cooking liquid into a gravy strainer to drain off the fat. Pour the strained liquid back into the roasting tin, sprinkle the pork skin with sea salt, add the plums to the tin, then put the pork back in the oven, uncovered, to crisp up the skin and cook the plums for 25 minutes. Leave to rest for 10 minutes, then serve the meat with the sauce.