Slow roasted pork belly with fruit marinade and sauce

1. Preparation of the marinade

1. Mix sugar, salt and spices - star anise, cinnamon, cloves and coriander. Pour half of this dry marinade on a baking tray, place the pork belly on top and sprinkle with the other half of the mixture. Spread the mixture evenly over the meat.
2. Slice the orange, apples and pears. Place the sliced fruit on top of the meat. 
3. Cover the marinated meat with the other part of the baking sheet and let it marinate overnight (12 hours) in the refrigerator. 

2. Sauce preparation

1. Clean the parsley and carrots and cut them into small cubes. 
2. Pour oil into a frying pan and place the chopped root vegetables into the hot oil.
3. Chop the onion into smaller pieces and add it with the crushed/roasted garlic in the process. Toss and pour the white wine over the vegetable mixture. Repeat this process at least 3 times.

3. Belly preparation

1. Remove the fruit from the meat, rinse it under cold water and dry it gently. The belly can be prepared with or without the skin. However, we can use it to influence the tenderness and crispiness. If you want to bake the pork belly with skin, cut the skin lengthwise and crosswise before baking.

1. Add the oil to a properly hot pan and then add the pork belly. Fry it on all sides. Do not overcook it completely as it will subsequently confit overnight. 
2. Transfer the brisket to a baking dish and pour the base of the vegetable sauce over it. Add the sprigs of rosemary and cover the top of the baking dish. Bake the pork belly in the oven for 12 hours at 85°C. 
3. After 12 hours of baking, the brisket is done. Transfer it to a baking sheet and let it cool. 
4. Strain the sauce through a fine sieve and let it reduce on low heat. When the sauce is reduced by about half, slowly whisk in the cold butter. Add a few drops of orange juice at the end. When the butter has melted, the sauce is ready. 
5. Slice the cooled pork belly and sear it in a frying pan skin side down. 

4. Serving

1. Cut the plums in half and remove the stone. Put them in the cane sugar and caramelise them with a flambe. You can also use a frying pan or the oven to caramelise them.
2. Place the pork belly and plums on a plate and pour the sauce over them.
3. Bon appetit!

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