Balsamic Pork Belly with Caramelized Figs

Recipe adapted from Donna Hay Magazine

1kg pork belly, skin removed

1 cup (175g) brown sugar

1 cup (250ml) water

½ cup (125ml) LunaOlivo Portofino balsamic vinegar

2 cloves garlic, crushed

8 black figs, halved

¼ cup (45g) brown sugar, extra

balsamic vinegar, extra, to serve

Preheat oven to 160°C (320°F). Cut the pork into even-sized pieces, thread onto metal skewers and place in a baking dish.

Combine sugar, water, vinegar and garlic in a bowl and stir until the sugar is dissolved. Pour over the pork and cover with aluminium foil. Roast for 30 minutes. Remove the foil, increase the heat to 200°C (390°F) and roast, turning occasionally, for a further 1 hour or until caramelised.

Heat a large non-stick frying pan over high heat. Press the figs, cut-side down, into the extra sugar and cook for 1 minute or until caramelised. Serve with the pork and drizzle with extra vinegar to serve. Serves 4.