Save to your scrapbook
Crisp Pork Belly With Plum Sauce
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
The signature dish at Billy Kwong restaurant in Sydney is crisp-skinned duck, drenched in what the Australians call a blood plum sauce. However, I have a weakness for meltingly tender squares of pork belly, so I swapped this for the duck and discovered a match made in plum heaven.
A fruity red cuts through the porks fat.
Typical values per serving:
Energy |
2623.368kJ 627.0kcal |
---|---|
Fat | 32.4g |
Saturated Fat | 11.2g |
Sugars | 44.7g |
Salt | 2.4g |
This recipe was first published in Tue Aug 01 01:00:00 BST 2006.
Average user rating