A gorgeous pineapple juice marinade adds great flavour.
(1 votes)
Cook: 5 Hours 50 Mins
Serves: 4
Price: 90p per serving
Nutritional Information
Each 223g serving contains
Energy
1942kj
464kcal
1942kj
464kcal
23%
Fat
33.9g
33.9g
High
48%
48%
Saturates
11.8g
11.8g
Med
59%
59%
Sugars
7.9g
7.9g
Med
9%
9%
Salt
0.8g
0.8g
Med
14%
14%
of your reference intake.
Typical energy values per 100g:
871kj/208kcal
Typical energy values per 100g:
871kj/208kcal
Ingredients
700g Asda Butcher's Selection Pork Belly Joint
150ml pineapple juice
1 level tbsp brown sugar
1 tbsp cider vinegar
1 tsp dried thyme
1 tsp rapeseed oil
Method
1
Unroll the pork and put it skin-side up in a shallow non-metallic dish. Mix the juice, sugar, vinegar and thyme together. Pour over the pork, so that the meat is covered but the skin isn't. Chill, uncovered, for 3 hours.
2
Pre-heat the oven to 160C/140C Fan/Gas 3. Line a roasting tin with foil. Transfer the pork, skin-side up, to the tin. Brush the skin with the oil and sprinkle with sea salt.
3
Bake for 2 hours, then increase the temperature to 220C/200C Fan/Gas 7 and cook for another 20-30 minutes to crisp the crackling.
4
Transfer to the barbecue and cook for 10 minutes. Serve with crusty bread, chutneys and salad.
5
Tip for leftovers: Leftover pork belly (use within 2 days) is delicious in sandwiches with stuffing and apple sauce.