Spiced pork belly squares with juicy plum sauce

I got this recipe from my sister, they are a hit in her house and I will be trying them myself very soon!

Pork belly is great value, and cutting into squares looks restaurant-chic.

2 kg pork belly, skin scored

1 tsp ground allspice

1 tbsp fennel seeds

1 tbsp brown sugar 

400ml hot chicken or pork stock

250ml white wine

6 ripe plums, halved

Heat oven to 180@C. Very slowly, pour a kettleful of boiling water over the pork belly and cut into squares. Pat dry, then rub the allspice, fennel seeds and sugar over the flesh side.

Line a roasting tin with greaseproof paper, lay the squares of pork belly snuggly inside, then pour the stock and white wine in around the pork belly with the skin out of the liquid. Cover with foil and roast for 2 ½ hrs.

Take the roasting tin out and turn oven up to 220@C. Gently pour out the cooking liquid into a gravy strainer to drain off the fat. Pour back into the roasting tin, sprinkle the skin with sea salt, add the plums to the tin, then put the pork back in the oven, uncovered, to crisp up the skin for 25 mins. Leave to rest for 10 mins, then serve the meat with the sauce.