Pork and Pineapple Summer Salad

Ingredients

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

Method

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.

Filed in: Salads

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Pork and Pineapple Summer Salad

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