Pineapple roasted pork belly and sage roasted potatoes
The cold weather has finally arrived and I got my woolly hat and my thick winter jacket out. Somehow it feels like walking around with a friend, the jacket is like a duvet and the woolly hat warm and snug. Each season has it’s comforts.
I had some chicken lined up for dinner but after some thinking it was more a day for pork belly. Fruit and pork is a great combination, I usually make a plum jam but I wanted to experiment and today I decided to use a pineapple. My Mexican friend taught me to grill pineapple and eat it with salt and cayenne pepper and that sounded good to me with the pork.
Pork and sage is another classic combination. I like the flavour of both but am not so keen on them together. I wanted to make roasted potatoes and decided to use sage here instead. I rubbed each potato with a little oil, salt and added a sage leaf. I opened the tin foil during the last 30 minutes of roasting to crisp up the skin. I roasted them with the pork belly for about one hour and ten minutes or until soft.
I didn’t have time to let the skin dry out so I did a quickie. I boiled water and poured it over the skin and then dried it with paper towels as well as I could.
Pineapple roasted pork belly
preparation time 5 minutes
cooking time 30 minutes + 2 hours
oven 250C or 480F or 180C or 350F
- Pork belly, 500 gr 17 oz
- 1 medium sized pineapple
- 1 sprig of sage
- 1/2 tsp cayenne pepper
- 1 tbsp sea salt
- 3 dl or 3/4 cup orange juice
- 4 dl or 2 cups of water
- 1 tbsp butter
- pepper to taste
- 1 tbsp of sugar
Peel and cut the core from the pineapple. Sprinkle with sea salt and cayenne pepper. Turn the pineapple over with the spiced side down.
Rub salt and cayenne pepper in to the skin of the pork belly.
Place the pork belly on top of the pineapple and place in the oven for 30 minutes.
Turn the oven down after 30 minutes and pour in the orange juice mixed with water. Let it cook for another hour and a half. I could smell the cooking meat and fresh notes of pineapple and orange.
Let the meat rest for at least fifteen minutes before slicing it. Pour the cooking juices in a pan with 1 tbsp of sugar and reduce to half. Add the butter and whisk it in, it will thicken the orange gravy and make it nice and glossy.
Melt some butter in a pan and pan fry the sage leaves crispy. Scatter them over the sliced meat.
Serve with steamed spinach, some garlic cream, the gravy and the roasted potatoes.
The crackling didn’t crackle quite like I had imagined but the meat was tender and soft. Some of the crackling was great and the pineapple was so juicy, slightly tart and sweet at the same time. It was perfect on a dark and cold winter night and there was even a little treat left over for the dogs and afterwards we all chilled out on the sofa.