Roast Pork Belly & Spiced Pre-Prepped Fries
with Charred Pineapple Salad
- Eggs
- Milk
- May contain traces of allergens
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!
Ingredients
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
1
Cucumber
1 packet
Mixed Salad Leaves
1 tin
Pineapple Slices
1 packet
Potato Fries
400 g
Slow-Cooked Pork Belly
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• 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 heatproof 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.
• 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 and a drizzle
of white wine vinegar and olive oil. Season to taste with salt and pepper.
• Slice pork.
• Divide roast pork belly, spiced fries and charred pineapple salad between plates.
• Serve with smokey aioli. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Opinions varied, with some enjoying the tender, juicy pork while others found it overly fatty.
- Ease of prep: Several customers struggled with the pork cooking instructions, particularly achieving crispy crackling.
- Suggestions: Try frying the chips and coating the pineapple in jerk spice before cooking for extra flavour.
- Portions: Some found the meal filling, while others noted an excess of fat in the pork belly pieces.
