Slow roasted pork with pineapple salad

Slow roasted pork with pineapple salad

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

The ingredient of Slow roasted pork with pineapple salad

  1. 4 green onions, roughly chopped
  2. 3 garlic cloves, chopped
  3. 2 long red chillies, chopped
  4. 2 teaspoons ground allspice
  5. 1/4 teaspoon ground cinnamon
  6. 1 teaspoon dried oregano
  7. 2 tablespoons brown sugar
  8. 2 tablespoons lemon juice
  9. 1/2 teaspoon cracked black pepper
  10. 2 teaspoons sea salt
  11. 2kg boned and rolled pork shoulder
  12. 1 tablespoon olive oil
  13. Steamed white rice, to serve
  14. 1/2 large pineapple, peeled, quartered lengthways, cored, cut into 1cm-thick slices
  15. 2 Lebanese cucumbers, cut into 2cm cubes
  16. 1 long red chilli, seeded, sliced
  17. 1/4 cup fresh coriander leaves, roughly chopped
  18. 2 tablespoons lemon juice
  19. 1 tablespoon olive oil
  20. 1/2 small iceberg lettuce, leaves separated, thickly shredded

The instruction how to make Slow roasted pork with pineapple salad

  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 160u00b0C/140u00b0C 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 220u00b0C/200u00b0C 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.

Nutritions of Slow roasted pork with pineapple salad

fatContent: 552.329 calories
saturatedFatContent: 38 grams fat
carbohydrateContent: 13 grams saturated fat
sugarContent: 8 grams carbohydrates
fibreContent: 8 grams sugar
proteinContent:
cholesterolContent: 45 grams protein
sodiumContent: 170 milligrams cholesterol

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