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Crisp Pork Belly With Plum Sauce
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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:
This recipe was first published in August 2006.