Pork belly with plums and cinnamon
1 hour 30 minutes
- 700g pork belly joint, rind removed
- 2 tablespoons Damson jam
- 1 teaspoon ground cinnamon
- 1 whole cinnamon stick
- ¼ pint cloudy apple juice
- 4 ripe plums, halved
Preheat the oven to 180°C, 160°C Fan, Gas Mark 4.
Line roasting pan with a double layer of foil. Place belly joint in pan and rub the ground cinnamon all over the skin.
Mix together jam, cinnamon stick and apple juice. Pour this mixture into the pan and add the plum. Scrunch foil loosely around the joint and cook for about 1½ hours, until meat is tender and soft.
Serve with creamy mashed potato and steamed curly kale.