Three-hour pork belly
Still a relatively cheap cut, pork belly yields beautiful soft flesh and crisp crackling when slow-roasted.
Creamy rice pudding with stewed plums
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
For the plums
- 200ml port
- 200ml red wine
- 1 cinnamon stick
- 1 star anise
- 100g clear honey
- zest and juice 2 oranges
- 500g plumshalved and pitted
For the rice pudding
- 1l full-fat milk
- 250ml double cream
- 1 vanilla podsplit
- 1 cinnamon stick
- 100g caster sugar
- 200g pudding rice
- 50g salted butter
- 250g tub mascarpone
Nutrition: per serving
- kcal886
- fat56g
- saturates33g
- carbs82g
- sugars57g
- fibre2g
- protein11g
- salt0.49glow
Method
step 1
Heat oven to 140C/120C fan/gas 1. Bring the Port and wine to the boil in a pan, with the cinnamon and star anise. Reduce by half, then add the honey, orange zest and juice.
step 2
Pour the liquid over plum halves in a roasting tin, cover with wet baking parchment and very gently poach in the oven for 30 mins until soft but not exploding. Allow to cool in the liquid, gently removing the skins if you like, but it’s not necessary.
step 3
Meanwhile, make the rice pudding. Put the milk, cream, vanilla pod, cinnamon stick and sugar in a pan. Bring to the boil, then remove from the heat and leave to infuse for 1 min.
step 4
Place pan back on the heat, pour in the rice and stir. Simmer for 40 mins, stirring frequently, until the rice is soft. Remove from heat and keep warm. When ready to serve, remove vanilla pod and cinnamon. Stir in the butter and mascarpone. Spoon into large coffee cups or bowls and top with some of the stewed plums.
