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Pork and Pineapple Summer Salad

Pork and Pineapple Summer Salad


For the salad
  • ¼ pineapple sliced
  • 1 chilli sliced
  • ½ punnet cherry tomatoes halved
  • ½ red onion finely sliced
  • ¼ bunch coriander roughly chopped
  • 1 small cucumber finely sliced
  • 4 spring onions sliced
  • Lime juice to season
For the pork
  • 1kg piece pork belly
  • 4 cloves garlic, crushed
  • 50g ginger
  • 500g pineapple roughly pureed
  • 60ml white vinegar
  • 250ml soy sauce
  • 100g brown sugar
  • 500ml water
  • 10g salt
  • 1 tsp black pepper corns
  • 2 star anise
  • 1 red chilli sliced in half

Blanch the pork belly with 30g of ginger slices and  bring to the boil and tip out the water and wash. Set aside. Mix the remaining ingredients in a bowl until well combined and the salt and sugars are dissolved. Combine with the pork and place into a saucepan and bring to the boil. Lower the heat to a simmer and simmer for about 1 hour or until the meat is very tender and melts in your mouth. The liquid should be reduced to a thick sauce. If needed, remove the pork and reduce the liquid a little further. Combine all the salad ingredients and season with olive oil salt and lime juice. Place the pork into a serving bowl and top with the salad.          
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