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Crispy pork with sticky five-spiced pineapple
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Sweet sauce enhances succulent pork belly.
Ingredients:
  • 700g piece pork belly
  • 9.60 gm sea salt
  • 9.20 gm olive oil
  • 1kg pineapple
  • 90.00 gm dark brown sugar (see notes)
  • 1/2 tsp Chinese five-spice powder
  • 42.00 gm soy sauce
  • 100g green beans, trimmed, thickly sliced diagonally
  • 125.00 ml bean sprouts, trimmed
  • 2 green onions, thinly sliced
  • Lime wedge, to serve
  • Fresh coriander leaves, to serve
Instructions:
  • Preheat the oven to 220C/200C fan-forced. Line a roasting pan with foil and place a wire rack in the pan. Score the pork rind in a criss-cross pattern at 1cm intervals. Rub the rind all over with half of the salt, followed by the oil. Cut the pork into 6 evenly sized pieces and place them on the wire rack. Sprinkle the remaining salt over the pork. Roast for 45 minutes or until the pork is just cooked through and the crackling is golden and puffed. Allow it to rest before serving.
  • Thinly slice the pineapple into 12 rounds. Then, in a large, deep non-stick frying pan over medium heat, combine sugar, five-spice, and soy sauce. Stir and cook for 2 minutes until the sugar dissolves. Lower the heat to medium-low and simmer for 3 minutes until the mixture reduces by half and thickens. Remove from heat, add the sliced pineapple to the sauce, coating each piece well. Let the pineapple sit in the sauce to cool.
  • Place the green beans in a heatproof bowl and cover them with boiling water. Let them stand for 5 minutes until bright green and tender. Drain and refresh under cold water, then pat dry with paper towel. Combine the beans, bean sprouts, and green onion in a bowl. Divide pineapple between serving plates, top with the bean mixture, drizzle with a little sauce, and add the pork. Drizzle the remaining sauce on top and serve with lime wedges and coriander leaves.

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