Black figs are one of those ingredients that when I see them I buy them and find something to do with them. They are just divine with pork or with camembert cheese and parma ham as a starter. This recipe from Donna Hay is wonderful way of using figs. This dish looks amazing on a plate and tastes incredible too! Enjoy xx
- 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. 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 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 on a bed of rocket or baby spinach with extra vinegar to serve.