Roasted Pork Belly Appetizer Recipe
CARAMALIZED PLUM SAUCE, TOMATO JAM
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Ingredients
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Pork Belly
Caramelized Plum Sauce
Tomato Jam
Method
Pork Belly Preparation
- 1
Prepare the Pork Belly
Preheat your oven to 300°F (150°C). Score the skin of the pork belly in a crisscross pattern, being careful not to cut into the meat. Rub salt and black pepper all over the pork belly, making sure to get it into the scored skin.
- 2
Roast the Pork Belly
Heat olive oil in a large skillet over medium-high heat. Sear the pork belly skin-side down for about 5-7 minutes until the skin is crispy. Transfer the pork belly to a roasting pan, skin-side up, and roast in the preheated oven for 2-2.5 hours until tender and the skin is crispy.
- 3
Rest and Slice
Once cooked, remove the pork belly from the oven and let it rest for 15 minutes before slicing into bite-sized pieces.
Caramelized Plum Sauce
- 4
Cook the Plums
In a saucepan, combine the chopped plums, sugar, apple cider vinegar, ground cinnamon, and ground ginger. Cook over medium heat, stirring occasionally until the plums break down and the mixture thickens, about 20-25 minutes.
- 5
Blend Sauce
Once thickened, remove from heat and let cool slightly. Blend the sauce until smooth using an immersion blender or a regular blender. Set aside.
Tomato Jam
- 6
Cook the Tomatoes
In a separate saucepan, combine the chopped tomatoes, brown sugar, apple cider vinegar, red onion, salt, and black pepper. Cook over medium heat for about 30-40 minutes until the mixture thickens and becomes jam-like, stirring occasionally.
- 7
Cool and Store
Once the tomato jam is thick, remove from heat and let cool. Transfer to a jar and store in the refrigerator until ready to use.
