Combine the taste of succulent pork belly with zesty pineapple for an explosion of flavour! The whole family will be wanting more after the first bite.
- 2.5 kg boneless pork belly
- 2 cloves garlic, crushed
- 1 tsp Chinese five-spice
- 1 tbsp finely grated fresh ginger
- 1 tbsp sea salt
- 80 ml Shao Hsing wine or dry sherry
- 1 medium red capsicum, cut into thick strips
- 3 Lebanese cucumbers, cut into large pieces on the diagonal
- 1 bunch coriander, leaves picked
- 1 tsp soy sauce
- 2 tbsps sweet chilli sauce
- 2 tbsps lime juice
Preheat oven to 170 C (150 C fan-forced). Line a large baking dish with baking paper.
Score the pork belly skin at 5 mm intervals using a scalpel or Stanley knife or ask your butcher to do it for you.
Put the pork on a wire rack, skin side up. Place the pork over the sink. Pour boiling water over the skin then pat dry with kitchen paper.
Combine the garlic, spice, ginger and half the salt in a small bowl. Rub the paste over the pork meat only and not the skin. Pour the cooking wine into the lined dish. Place the pork in the dish, skin side up. Rub remaining salt into the skin. Roast the pork for 3 hours or until tender.
After 3 hours, increase the oven temperature to 250 C (230 C fan-forced). Roast for further 30 mins or until the skin crackles.
Meanwhile, heat a grill plate or barbecue on high. Grill pineapple and capsicum until browned. Remove to a serving plate. When cool, add the cucumber and coriander leaves.
Combine sauces and juice in a small bowl. Spoon the dressing over the salad.
Serve the pork cut into thick strips with the pineapple salad.
Recipe & Photo: The Australian Women’s Weekly/BauerSyndication.com.au