Slow-roast pork belly with pickled plums recipe | Sainsbury`s Magazine

Ingredients

• 2 pieces (about 700g each) boneless pork belly, skin scored
• 2 tsp Chinese 5 spice
• 1 tsp fine sea salt, plus extra
• 4 heaped tbsp hoisin sauce
• 1 tbsp Shaoxing rice wine (or dry sherry)
• sticky rice, to serve
• 6-8 firm, purple skinned plums, halved, stoned and thinly sliced
• 2 echalion shallots, sliced into rings
• 125g caster sugar
• 125ml rice wine vinegar
• 1 star anise
• 40g root ginger, coarsely grated
• 3 tbsp sunflower or groundnut oil
• 600g Tenderstem broccoli, cut in half, stems cut in half again lengthways
• 4 garlic cloves, finely sliced
• 2 red chillies, finely sliced (deseeded if you prefer)
• 20g Thai basil, leaves picked
• sesame oil, to drizzle