Lavender and plum-glazed pork belly – Food & Home Magazine
Lavender-infused plum glaze adds a unique twist to tender pork belly. Perfect for special occasions or comforting Sunday lunch.
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Cooking tools:
- Mortar and pestle
- Deep-sided baking dish
- Baking sheet
- Oven
- Chef's knife
- Cutting board
- Paper towel
- Measuring spoon
- Measuring cup
- Refrigerator
- Serving platter
Ingredients
- 15ml (1 tbsp) sea salt
- 10 fresh lavender heads
- 5 sprigs fresh rosemary, stalks removed
- 1,5kg pork belly, bone in 350ml white wine
- 4 plums, halved and pips removed
- 50ml olive oil
- salt
- freshly ground black pepper
- handful fresh sage leaves, to garnish
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