Image by Craig Wall
Ingredients (11)
- 1.5kg piece pork belly, rind scored
- 1 tsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp ground cumin
- 1 tbsp olive oil
- 2 tsp sea salt
Cherry sauce
- 2 tsp olive oil
- 1 eschalot, halved, thinly sliced
- 415g can stoneless black cherries
- Pinch of ground cloves
- Pinch of ground cinnamon
Method
- Step 1 Preheat oven to 160C/140C fan-forced. Line a baking tray with foil (see note).
- Step 2 Place pork on prepared tray. Combine cinnamon, ginger, cumin and oil in a bowl. Rub all over pork. Sprinkle with sea salt. Season with pepper.
- Step 3 Bake for 3 hours (cover loosely with foil if over-browning during cooking). Cool pork completely. Transfer to a plate. Cover, refrigerate overnight.
- Step 4 Preheat oven to 200C/180C fan-forced. Place pork on a baking tray. Bake for 20 minutes or until heated through and rind crackles.
- Step 5 Meanwhile, make Cherry sauce: Heat oil in a small saucepan over medium-high heat. Add eschalot. Cook, stirring, for 3 minutes or until softened. Add undrained cherries, 1/3 cup cold water, cloves and cinnamon. Season. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 20 minutes or until sauce has thickened, gently breaking up cherries with a wooden spoon during cooking process.
- Step 6 Cut pork into thick slices. Serve with cherry sauce.