Apr 7, 2010

Balsamic pork belly with caramelised figs

Recipe adapted from Donna Hay Magazine

1kg pork belly, skin removed
1 cup (175g) brown sugar
1 cup (250ml) water
½ cup (125ml) balsamic vinegar
2 cloves garlic, crushed
8 black figs, halved
¼ cup (45g) brown sugar, extra
balsamic vinegar, extra, to serve

Preheat oven to 160°C (320°F). Cut the pork into even-sized pieces, thread onto metal skewers and place in a baking dish.

Combine sugar, water, vinegar and garlic in a bowl and stir until the sugar is dissolved. Pour over the pork and cover with aluminium foil. Roast for 30 minutes. Remove the foil, increase the heat to 200°C (390°F) and roast, turning occasionally, for a further 1 hour or until caramelised.

Heat a large non-stick frying pan over high heat. Press the figs, cut-side down, into the extra sugar and cook for 1 minute or until caramelised. Serve with the pork and drizzle with extra vinegar to serve. Serves 4.


  1. beautiful recipe! I love figs and have been looking for more ways to use them!

  2. That looks absolutely wonderful and is now on my list of things to try out. Thanks, and great site!


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