Pork belly with pineapple salsa

Crispy-skin, succulent pork belly served with a fresh pineapple salsa makes a wonderful summer feast.

  • 15 mins preparation
  • 2 hrs cooking
  • Serves 6
  • Print


Pork belly
  • 1.5 kilogram boneless pork belly
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fine sea salt
Pineapple salsa
  • 1/2 medium pineapple, peeled, 1cm cubes
  • 1 bunch fresh coriander, leaves picked
  • 1/2 bunch fresh mint leaves
  • 1/3 cup roasted unsalted peanuts, roughly chopped
  • 1 long red chilli, thinly sliced


Pork belly with pineapple salsa
  • 1
    Using a sharp knife, score pork skin at 1cm intervals. Place on rack in baking dish.
  • 2
    Preheat oven to 180°C. Rub the salt and oil into the skin and incisions. Place the pork, skin-side down, on an oven tray.
  • 3
    Roast for 1 ½ hours. Remove pork from oven. Increase temperature to 220°C. Turn pork skin-side up. Roast for a further 25-30 minutes until the skin is golden and crispy and the meat is tender.
  • 4
    Meanwhile, to make salsa; in a bowl, combine all ingredients.
  • 5
    Serve pork belly in slices with pineapple salsa.


For extra crispy cracking, dry pork skin overnight in the fridge.

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