#pineapplepork

“FOR THE LOVE OF PORK”

1x 800g piece pork belly, scored

1tbs gochujang

1/2 pineapple chopped into 3cm pieces

4 pieces celery, chopped into 3cm pieces

1 onion, thinly sliced

2 tbs flaky salt

1 tsp white pepper

2 tsp sesame oil

1/4 red cabbage shredded

1/2 bunch coriander, leaves picked

Toasted sesame seeds and mint leaves to serve

Place pork in a dish and leave exposed in the fridge, skin side up, overnight to try out the skin.

The next day, preheat your oven to 220C. grease and line a baking tray and arrange pineapple, celery, and onion over the tray. Rub the gochujang over the meaty part of the pork. Then flip and place over pineapple mixture. Scatter with salt and pepper and use fingers to massage into the skin of the pork. Drizzle with sesame oil and bake for 30 minutes or until the skin begins to crisp. Reduce heat to 160 and cook for a further 1 hour or until pork is cooked through and tender. Stir cabbage through pineapple mix and scatter with sesame and herbs. Carve the pork and serve.