Name: Roast pork belly with pineapple and satay sauce
Total time: 2 h
Ingredients: 1/2 pork belly, bones removed; 100g of table salt; vegetable oil; 1/2 pineapple; 1/2 pineapple; 20g of coriander, finely chopped; 1/2 tsp vegetable oil; 1 small onion, finely chopped; 1 garlic clove, finely grated; 1 tbsp of brown sugar; 1 tbsp of soy sauce; 1 tsp chilli flakes; 2 tbsp of peanut butter; 4 tbsp of coconut milk

Main
Easy
4
2 hours

PT2H

In this stunning dish by Colin McGurran, perfectly tender, crisp pork belly is served with a rich satay sauce, roasted pineapple and a pineapple and coriander salsa.

Roast pork

1/2 pork belly , bones removed
100g of table salt
vegetable oil

Roast pineapple

1/2 pineapple

Pineapple salsa

1/2 pineapple
20g of coriander , finely chopped

Satay sauce

1/2 tsp vegetable oil
1 small onion , finely chopped
1 garlic clove , finely grated
1 tbsp of brown sugar
1 tbsp of soy sauce
1 tsp chilli flakes
2 tbsp of peanut butter
4 tbsp of coconut milk

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Preheat your oven to 200°C/180°C fan.

Using a sharp knife, score the skin of the pork belly, ensuring you just cut the rind, not into the fat and flesh below

1/2 pork belly , bones removed

Salt the skin well, rubbing the salt into the score marks – this will draw out any moisture which will help to crisp up the crackling. Leave for 20 minutes

100g of table salt

After the 20 minutes, wipe off any excess salt and moisture, now rub the skin with the oil. Place in the preheated oven on a rack with a tray set underneath it and cook for 1 hour and 30 minutes

vegetable oil

Carefully chop off the skin of the pineapple and then cut in half lengthways. Place in the oven with the pork for the last 30 minutes of cooking time

1/2 pineapple

While the pork and pineapple are cooking, take the other half of pineapple, remove the core and dice into a fine dice. Place into a bowl with the chopped coriander and mix well

1/2 pineapple
20g of coriander , finely chopped

To make the peanut satay sauce, sweat the onion and garlic in the oil until soft but not coloured. Add the sugar and leave to caramelise for a couple of minutes

1/2 tsp vegetable oil
1 garlic clove , finely grated
1 small onion , finely chopped
1 tbsp of brown sugar

Deglaze the pan with the soy sauce and add the chilli flakes. Add the peanut butter, then once it has melted, stir in the coconut milk

1 tbsp of soy sauce
1 tsp chilli flakes
2 tbsp of peanut butter
4 tbsp of 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 in the middle of every plate, put the pork on one side of the satay the pineapple on the other. Top with the salsa over the cooked pineapple

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Colin McGurran

Colin McGurran began his career with a burning ambition to own a red Mercedes. Almost 20 years on and he has fulfilled that ambition and much more besides.