Preheat your oven to 200°C/180°C fan.
Using a sharp knife, score the skin of 1/4 pork belly, bones removed, ensuring you just cut the rind, not into the fat and flesh below
Salt the skin well, rubbing 50g table salt into the score marks – this will draw out any moisture which will help to crisp up the crackling. Leave for 20 minutes
After the 20 minutes, wipe off any excess salt and moisture, now rub the skin with vegetable oil. Place in the preheated oven on a rack with a tray set underneath it and cook for 1 hour and 30 minutes
Carefully chop off the skin of 1/4 pineapple and then cut in half lengthways. Place in the oven with the pork for the last 30 minutes of cooking time
While the pork and pineapple are cooking, take another quarter of pineapple, remove the core and dice into a fine dice. Place into a bowl with 10g finely chopped coriander and mix well
To make the peanut satay sauce, sweat 1 finely chopped small onion and a grated clove of garlic in 1 tsp vegetable oil until soft but not coloured. Add 1 tbsp brown sugar and leave to caramelise for a couple of minutes
Deglaze the pan with 1 tbsp soy sauce and add 1 tsp chilli flakes. Add 2 tbsp peanut butter, then once it has melted, stir in 4 tbsp coconut milk
When the pork and pineapple have had the final 30 minutes, your pork belly should have a wonderfully crisp and light crackling and the pineapple should be golden and cooked through. Remove both from the oven
To serve slice the pork into generous slices and the pineapple into pieces.
Place a spoonful of satay sauce in the middle of every plate, put the pork on one side of the satay and the pineapple on the other. Top with the cold salsa over the cooked pineapple
from simple food, looking good
Roast Pork Belly with Pineapple Recipe
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