Roast Pork Belly & Spiced Pre-Prepped Fries

• 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.