Slow roasted pork with pineapple salad

Recipes / Meat

Naturally sweet pineapples are the perfect accompaniment to succulent slow-roasted pork.

Recipe «Slow roasted pork with pineapple salad» presented in category Recipes / Meat, to prepare this dish you will need no more 3:40 minutes. To make this dish at home by prescription from the author sheff would need: 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.

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.
  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.