Pork

Nothing says summer flavours quite like this sticky pork belly with pineapple salsa recipe

Name: Sticky pork belly with pineapple salsa recipe
Yield: 6
Ingredients: 1kg pork belly, scored; 20.00 ml extra virgin olive oil; 1 small onion, finely chopped; 2 bay leaves; 4 garlic cloves, crushed; 250ml chicken stock; 75g caster sugar; 20.00 ml chipotle in adobo sauce; Small tortillas, to serve; Lime wedges, to serve; 1/4 pineapple, peeled, cored, finely chopped; 1 long red chilli, seeded, finely chopped; 62.50 ml finely chopped coriander, plus extra sprigs to serve; 1/2 small red onion, finely chopped

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P93 Sticky pork belly with pineapple salsa

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by Lucy Nunes

Delicious Team

Dec 30, 2022

Lucy shares her take on the classic pork and pineapple flavour combo.

1kg pork belly, scored
1 tbs extra virgin olive oil
1 small onion, finely chopped
2 bay leaves
4 garlic cloves, crushed
1 cup (250ml) chicken stock
1/3 cup (75g) caster sugar
1 tbs chipotle in adobo sauce
Small tortillas, to serve
Lime wedges, to serve

Pineapple salsa

1/4 pineapple, peeled, cored, finely chopped
1 long red chilli, seeded, finely chopped
1/4 cup finely chopped coriander, plus extra sprigs to serve
1/2 small red onion, finely chopped

Method

1.

Place pork on a wire rack set over the sink, rind-side up. Carefully pour boiling water over pork rind. Pat dry with paper towel. Set aside for 10 minutes to cool, then refrigerate, uncovered, overnight, to allow pork skin to dry out.
2.

Preheat oven to 160°C. Line a roasting pan with foil. Place pork on a wire rack in the prepared pan. Sprinkle with 1 1/2 tsp salt flakes, rubbing salt into the skin. Roast for 1 hour or until tender. Increase heat to 230°C and roast for a further 20-25 minutes until skin is crisp and crackled.
3.

For the salsa, combine all ingredients in a medium bowl. Season with salt flakes.
4.

To make the chipotle onion jam, heat oil in a large frypan over medium-high heat. Add onion and bay leaves. Cook, stirring occasionally, for 5-6 minutes until golden. Add garlic and cook, stirring, for 30 seconds. Add stock, sugar and chipotle. Bring to the boil, stirring, until sugar dissolves. Boil for 8-10 minutes until onion is very soft and sauce has thickened. Thinly slice pork. Serve with tortillas, pineapple salsa, a drizzle of onion jam, lime wedges and extra coriander sprigs.