Balsamic Pork Belly with Caramelised Figs

Balsamin Pork Belly with Caramelised Figs

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.

Serves 4.


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