Slow Roasted Pork with Pineapple Salad
Slow Roasted Pork with Pineapple Salad
Ingredients
- 4 green onions, roughly chopped
- 3 garlic cloves, chopped
- 2 long red chillies, chopped
- 2 tsp ground allspice
- 1/4 tsp ground cinnamon
- 1 tsp dried oregano
- 2 tbsp brown sugar
- 2 tbsp lemon juice
- 1/2 tsp cracked black pepper
- 2 tsp sea salt
- 2kg boned and rolled pork shoulder
- 1 tbsp olive oil
- Steamed white rice, to serve
- 1/2 large pineapple, peeled, quartered lengthways, cored, cut into 1cm-thick slices
- 2 Lebanese cucumbers, cut into 2cm cubes
- 1 long red chilli, seeded, sliced
- 1/4 cup fresh coriander leaves, roughly chopped
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1/2 small iceberg lettuce, leaves separated, thickly shredded
Instructions
- 1
Place onion, garlic, chilli, allspice, cinnamon, oregano, sugar and lemon juice in a food processor. Process until almost smooth. Transfer to a bowl. Stir in pepper and 1/2 teaspoon salt. Remove pork from netting and unroll. Place on a board. Pat dry with paper towel. Place pork, rind-side down, on board. Spoon spice mixture onto pork. Rub to coat. Re-roll pork. Tie with kitchen string at 3cm intervals to secure. Place pork in a glass or ceramic dish. Refrigerate overnight.
- 2
Preheat oven to 160°C/140°C fan-forced. Place pork on a wire rack in a large roasting pan. Drizzle with oil and remaining salt. Rub to coat. Cover with foil. Roast for 3 hours 20 minutes. Increase heat to 220°C/200°C fan-forced. Remove foil. Roast for a further 15 to 20 minutes or until crackling is golden and crisp. Cover loosely with foil. Rest for 20 minutes.
200 min - 3
Meanwhile, make Pineapple salad: Place pineapple, cucumber, chilli, coriander, lemon juice and oil in a bowl. Toss to combine. Place lettuce in a bowl. Top with pineapple mixture.
- 4
Slice the pork and drizzle with pan juices. Serve with rice and salad.
