Hawaiian pork belly

SERVES 4 PREP AND COOK TIME 1 HOUR (+ OVERNIGHT MARINATING TIME) 1kg boneless pork belly, scored, at

1cm lengths

1 teaspoon extra virgin olive oil 1 tablespoon sea salt flakes

½ small (500g) sweet pineapple, sliced thinly

½ medium (100g) red capsicum, sliced finely

½ small (50g) red onion, sliced finely

1 cup coriander leaves

½ cup mint leaves

PINEAPPLE MARINADE

1 cup (250ml) unsweetened pineapple juice

¼ cup (60ml) maple syrup

1 tablespoon soy sauce

1 tablespoon sesame oil

1 tablespoon finely grated ginger 2 tablespoons finely chopped lemongrass

1 PINEAPPLE MARINADE Combine ingredients in a screw top jar and shake to combine. Set aside ½ cup of the marinade for Roast Butternut Pumpkin with Indian Spiced Vegetables (see recipe, left).

2 Line a small roasting dish with baking paper.

3 Pour ½ cup of the remaining marinade into the lined tray. Sit the piece of pork belly into the tray, skin side up. Refrigerate uncovered overnight (see

Test Kitchen tip).

4 Pre-heat oven 240°C (220°C fan-forced). 5 Brush oil onto skin of the pork and rub generously with sea salt. Roast for 30 minutes. Reduce heat to 180°C (160°C fan-forced); roast for a further 30 minutes. If the skin hasn’t completely bubbled, place under a hot grill for a few minutes.

5 Meanwhile, combine pineapple, capsicum, onion, coriander and mint on a large serving platter. Drizzle with remaining marinade. Season with sea salt flakes and black pepper. Thickly slice the pork and serve with the Hawaiian salad. Not suitable to freeze or microwave.