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Brent Draper’s pork belly with charred pineapple and chilli salsa

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  • Dairy free
  • Egg free
  • Gluten free
  • High in protein
  • Lactose free
  • No added sugar
  • Nut free
  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • Soy free
  • Wheat free
  • 1 serve veg or fruit

The sweet, smoky hit from Brent's summer salsa is the perfect accompaniment for this juicy roast pork belly.

  • Serves6
  • Cook time1 hour 15 minutes
  • Prep time30 minutes, + cooling and overnight chilling time
Brent Draper’s pork belly with charred pineapple and chilli salsa

Ingredients

  • 1.5kg-2kg Coles Australian Boneless Pork Belly Roast
  • 1 tbs olive oil
  • 1 tbs sea salt flakes

Charred salsa

  • 1/2 small pineapple, peeled
  • 1 cob corn, husks and silk removed
  • 2 Lebanese cucumbers, cut in half lengthways
  • 3 long red chillies
  • 1/4 cup Vietnamese mint leaves, chopped
  • 1/3 cup coriander leaves, chopped
  • 1 tbs apple cider vinegar
  • 2 tsp lime juice

Nutritional information

Per Serve: Energy: 2848kJ/681 Cals (33%), Protein: 35g (70%), Fat: 55g (79%), Sat Fat: 18g (75%), Carb: 13g (4%), Sugar: 6g (7%), Dietary Fibre: 3g (10%), Sodium: 1272mg (64%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place pork, rind-side up, on a plate. Pat dry with paper towel. Place in fridge, uncovered, overnight to dry out the rind.

  2. Step 2

    Preheat oven to 240°C. Use a small sharp knife to score the rind at 5mm intervals. Brush with olive oil and rub with sea salt. Place pork in a roasting pan. Cook for 30 mins or until the rind is crackling and golden. Reduce oven to 180°C. Roast the pork for a further 45 mins or until pork is tender.

  3. Step 3

    Meanwhile, to make charred salsa, place a chargrill over medium heat. Add pineapple, corn, cucumber and chillies. Cook, turning often, for 10 mins or until lightly charred. Set aside to cool slightly. Cut the corn kernels from the cob. Remove and discard the chilli skins. Chop the chillies, cucumber and pineapple into 1cm pieces. Place in a large bowl with corn, mint and coriander. Add the vinegar and lime juice. Season. Gently toss to combine.

  4. Step 4

    Cut the pork belly into 2cm-thick slices. Transfer to a serving platter and top with salsa. Serve immediately.

Recipe tip

COOK. STORE. SAVE
Use it up:
Vietnamese mint has a unique peppery flavour that is somewhere between mint, basil and lime leaves. Use it in salads, stir-fries or our Prawn Rice Paper Rolls.

Save waste: Boxing Day lunch is sorted with leftover roast chicken, shredded and added to bread rolls – just add salad leaves.

Brent Draper’s pork belly with charred pineapple and chilli salsa

Brent Draper’s pork belly with charred pineapple and chilli salsa
  • Serves6
  • Cook time1 hour 15 minutes
  • Prep time30 minutes, + cooling and overnight chilling time
Ingredients
  • 1.5kg-2kg Coles Australian Boneless Pork Belly Roast
  • 1 tbs olive oil
  • 1 tbs sea salt flakes

Charred salsa

  • 1/2 small pineapple, peeled
  • 1 cob corn, husks and silk removed
  • 2 Lebanese cucumbers, cut in half lengthways
  • 3 long red chillies
  • 1/4 cup Vietnamese mint leaves, chopped
  • 1/3 cup coriander leaves, chopped
  • 1 tbs apple cider vinegar
  • 2 tsp lime juice
    Description

    The sweet, smoky hit from Brent's summer salsa is the perfect accompaniment for this juicy roast pork belly.

    Method
    1. Step 1

      Place pork, rind-side up, on a plate. Pat dry with paper towel. Place in fridge, uncovered, overnight to dry out the rind.

    2. Step 2

      Preheat oven to 240°C. Use a small sharp knife to score the rind at 5mm intervals. Brush with olive oil and rub with sea salt. Place pork in a roasting pan. Cook for 30 mins or until the rind is crackling and golden. Reduce oven to 180°C. Roast the pork for a further 45 mins or until pork is tender.

    3. Step 3

      Meanwhile, to make charred salsa, place a chargrill over medium heat. Add pineapple, corn, cucumber and chillies. Cook, turning often, for 10 mins or until lightly charred. Set aside to cool slightly. Cut the corn kernels from the cob. Remove and discard the chilli skins. Chop the chillies, cucumber and pineapple into 1cm pieces. Place in a large bowl with corn, mint and coriander. Add the vinegar and lime juice. Season. Gently toss to combine.

    4. Step 4

      Cut the pork belly into 2cm-thick slices. Transfer to a serving platter and top with salsa. Serve immediately.