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.