Roasted pork belly with plum sauce | Women's Weekly Food

Ingredients

• 800 grams boned pork belly, rind-on
• 2 teaspoons salt
• 1 teaspoon olive oil
• 1 cup (250ml) water
• 1 1/2 cup (375ml) chicken stock
• 2 tablespoons soy sauce
• 1/4 cup (60ml) chinese cooking wine
• 1/4 cup (55g) firmly packed brown sugar
• 2 cloves garlic, sliced thinly
• 15 grams piece fresh ginger, sliced thinly
• 1 cinnamon stick, crushed
• 1 teaspoon dried chilli flakes
• 1/3 cup (80ml) orange juice
• 6 whole cloves
• 1 teaspoon fennel seeds
• 4 plums (450g), cut into eight wedges
• Cucumber salad
• 1 lebanese cucumber (130g)
• 1 long green chilli, sliced thinly
• 2/3 cup coarsely chopped fresh mint
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon caster sugar