SPEEDY PORK BELLY WITH PINEAPPLE SALSA
SERVES 6 PREP 15 MINS COOK 2 HOURS
1.5kg boneless pork belly 1 tbsp extra virgin olive oil 1 tbsp fine sea salt
PINEAPPLE SALSA
½ medium pineapple, peeled, 1cm cubes 1 bunch fresh coriander, leaves picked ½ bunch fresh mint leaves 1/ cup roasted unsalted 3 peanuts, roughly chopped 1 long red chilli, thinly sliced
1 Using a sharp knife, score pork skin at 1cm intervals. Place on rack in baking dish.
2 Preheat oven to moderate, 180°C. Rub the salt and oil into the skin and incisions. Place the pork, skin-side down, on an oven tray.
3 Roast for 1 ½ hours. Remove pork from oven. Increase temperature to 220°C. Turn pork skin-side up. Roast for a further 25-30 mins until the skin is golden and crispy and the meat is tender.
4 PINEAPPLE SALSA In a bowl, combine all ingredients.
5 Serve pork belly in slices with pineapple salsa.