Pork Belly - cooking recipe

Ingredients

800 g pork belly, with skin on
1 teaspoon oil
2 teaspoons salt
1 cup water
1 1/2 cups chicken stock
2 tablespoons soy sauce (salt reduced is best)
1/4 cup Chinese wine or 1/4 cup sherry wine
1/4 cup firmly packed brown sugar
2 garlic cloves, finely sliced
1 inch gingerroot, finely sliced
1/2 teaspoon cinnamon
1 teaspoon dried chili pepper flakes
1/3 cup orange juice
6 whole cloves
1 teaspoon fennel seed
4 fresh plums, cut into 8 pieces or 4 canned plums, cut into 8 pieces each

Preparation

Preheat oven to 180\u00b0C.
Shallowly cut pork skin diagonally 1\" apart.
Combine oil & salt. Rub into pork skin & between the cuts.
Combine water, stock, soy sauce, wine, sugar, garlic, cinnamon,, chili flakes, OJ, cloves, fennel seeds in a large, shallow baking dish.
Place pork intp the pan on the above mixture.
Roast for 1 hour & 20 minutes.
Increase heat to very high & cook until crackling is crisp. (Or remove from oven, remove skin, put on a rack under a high grill until crackling is crisp). Keep pork warm.
Strain liquid from the baking pan into a saucepan, skim off any surface fat, bring to boil then add plum wedges. Reduce heat & simmer for 15 minutes until thickened.
Serve with rice & steamed Asian greens.