Special Occasion

Pork with Tart Plum

There's only one word for pork paired with sweet fruit; perfection. The pork is rolled in ginger and spinach then cooked until crisp and golden.

Capable
4
30 mins prep
35 mins cook

1kg thick New Zealand pork belly (cut into 4 even-sized pieces)

1 Tbsp finely-grated fresh ginger

2 Tbsp raisins  

2 canned black doris plums, stoned

caul fat - ask your local butcher for this

Spinach

2 tablespoons oil

1 shallot, finely chopped

1 clove garlic, crushed

350g spinach, any tough stalks removed

25g butter

½ cup cream

freshly grated nutmeg

Tart plum purée

¼ cup red wine

½ cup canned black doris plums, mashed

1 tablespoon red wine vinegar

25g butter

To serve

Mashed potatoes

This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.

Ingredients

1kg thick New Zealand pork belly (cut into 4 even-sized pieces)

1 Tbsp finely-grated fresh ginger

2 Tbsp raisins  

2 canned black doris plums, stoned

caul fat - ask your local butcher for this

Spinach

2 tablespoons oil

1 shallot, finely chopped

1 clove garlic, crushed

350g spinach, any tough stalks removed

25g butter

½ cup cream

freshly grated nutmeg

Tart plum purée

¼ cup red wine

½ cup canned black doris plums, mashed

1 tablespoon red wine vinegar

25g butter

To serve

Mashed potatoes

This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.

Nutrition

No items found.
01
Stuff the pork

Preheat the oven to 190°C. Place a shallow roasting tray in the oven to heat.

Lay out the pork pieces and spread with the ginger, raisins and half a piece of plum. Season, roll up, wrap caul fat around and tie with kitchen string.

01
02
Cook the pork

Heat a large frying pan over medium heat. Rub pieces of pork with a little oil and place in the hot pan. Brown on all sides then transfer to the oven and cook for 20-25 minutes (set aside frying pan for the plum purée). Remove pork and place on a warmed plate, cover loosely with foil and a clean tea towel and leave to rest in a warm place.

02
03
Spinach

Heat the oil in a large frying pan over a medium heat. Cook the shallot and garlic until soft, about 2 minutes. Add the spinach, season and cook until wilted. Add the butter, cream and grate over a little nutmeg. Cook for a further 2 minutes.

03
04
Tart plum purée

Pour the red wine into the frying pan and place over the heat. Allow to bubble then add the mashed plums. Season, add the red wine vinegar then swirl in the butter.

04
05
Serve

Serve pork with the plum purée and spinach. Some mashed potato tastes great with this dish.

05
Learn more about roasting
Learn more about Roast

Suitable cuts

Related Recipes

view all
International

Char Siu Pork Fillet

  • 10 mins + overnight + 1hr prep
  • 1 hour cook
Sauces & Sides

Apple Sauce

  • 10 mins prep
  • 20 mins cook
Special Occasion

Pork with Tart Plum

There's only one word for pork paired with sweet fruit; perfection. The pork is rolled in ginger and spinach then cooked until crisp and golden.

30 mins prep | 35 mins cook
Capable
4

1kg thick New Zealand pork belly (cut into 4 even-sized pieces)

1 Tbsp finely-grated fresh ginger

2 Tbsp raisins  

2 canned black doris plums, stoned

caul fat - ask your local butcher for this

Spinach

2 tablespoons oil

1 shallot, finely chopped

1 clove garlic, crushed

350g spinach, any tough stalks removed

25g butter

½ cup cream

freshly grated nutmeg

Tart plum purée

¼ cup red wine

½ cup canned black doris plums, mashed

1 tablespoon red wine vinegar

25g butter

To serve

Mashed potatoes

This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.

01
Stuff the pork

Preheat the oven to 190°C. Place a shallow roasting tray in the oven to heat.

Lay out the pork pieces and spread with the ginger, raisins and half a piece of plum. Season, roll up, wrap caul fat around and tie with kitchen string.

02
Cook the pork

Heat a large frying pan over medium heat. Rub pieces of pork with a little oil and place in the hot pan. Brown on all sides then transfer to the oven and cook for 20-25 minutes (set aside frying pan for the plum purée). Remove pork and place on a warmed plate, cover loosely with foil and a clean tea towel and leave to rest in a warm place.

03
Spinach

Heat the oil in a large frying pan over a medium heat. Cook the shallot and garlic until soft, about 2 minutes. Add the spinach, season and cook until wilted. Add the butter, cream and grate over a little nutmeg. Cook for a further 2 minutes.

04
Tart plum purée

Pour the red wine into the frying pan and place over the heat. Allow to bubble then add the mashed plums. Season, add the red wine vinegar then swirl in the butter.

05
Serve

Serve pork with the plum purée and spinach. Some mashed potato tastes great with this dish.