Double Roast Pork Belly & Jerk Fries
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Double Roast Pork Belly & Jerk Fries

Double Roast Pork Belly & Jerk Fries

with Charred Pineapple Salad

Succulent pork belly is the best way to add a bit of flare to your weeknight meal. Serve it with a side of jerk fries and a charred pineapple salad. Delish!

Quick Prep

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Preparation Time45 minutes
Cooking Time


Serving amount

2 packet

slow-cooked pork belly

1 bag

Potato Fries

1 tin

pineapple slices



1 bag

mixed salad leaves

1 packet

coconut sweet chilli mayonnaise

(Contains Egg; May be present: Cashew, Almond, Walnut, Macadamia. )

1 sachet

mild Caribbean jerk seasoning

Not included in your delivery

olive oil


white wine vinegar


Nutritional Values

Energy (kJ)6307 kJ
Fat123.1 g
of which saturates47 g
Carbohydrate46.4 g
of which sugars17.5 g
Protein56.4 g
Sodium941 mg
The average adult daily energy intake is 8700 kJ


Baking Tray
Baking Paper
Large Non-Stick Pan



• Boil the kettle. Preheat oven to 240ºC/220ºC fan-forced. • Place potato fries on a lined oven tray. • Drizzle with olive oil, sprinkle with mild Caribbean Jerk seasoning and toss to coat. • Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.


• Meanwhile, place slow-cooked pork belly in a large bowl and cover with boiling water. Using tongs, remove pork carefully and pat dry using paper towel. (This step helps the crackling get crispy!) • Using a sharp knife, score the skin in 1cm intervals, without cutting into the flesh. Rub all over with a generous pinch of salt. • Place pork pieces, skin-side down, on a second lined oven tray. Roast until lightly browned, 15-20 minutes. • When the fries are done, flip pork skin-side up. Heat grill to high. Grill pork until skin is golden and crispy, 15-25 minutes.

TIP: Keep an eye on the pork when grilling, it can burn fast! TIP: Spread pork belly over two lined oven trays if your tray is getting crowded.


• When pork has 5 minutes remaining, drain pineapple slices. • Roughly chop cucumber. • Heat a large frying pan over high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. • Transfer pineapple to a chopping board then roughly chop. • In a large bowl, combine cucumber, pineapple, mixed salad leaves, a drizzle of white wine vinegar and olive oil. Season to taste.


• Slice pork. • Divide roast pork belly, jerk fries & charred pineapple salad between plates. • Serve with coconut sweet chilli mayonnaise. Enjoy!