18 Mar

15 Serves as a Canape


1.2 Kg Pork Belly 

1 tin of Pears 

30g Salt Rub – Rosemary or Thyme 

20g Extra Virgin Olive Oil 

250g Organic Mixed Lettuce 

50 g Julienne 


Pat the skin of the Pork Belly Dry. Slice thin pineapple cut to the skin and rub in the salt rub. Place in the fridge for 20 – 30 mins to allow the skin to dry out a little. 

Turn oven onto 200C. In a baking tray lined with foil and baking paper. Place the tin of pears on to the bottom with a little olive oil. 

Take the pork out of the fridge and place skin up onto the pears. Bake in oven for 10 minutes at 200C then drop the heat down to 160C and cook for a further 1.5 to 2 hours. 

Allow to cool on the bench for 15 mins then place in the fridge. Make sure the pork is completely cool before cutting in bite size pieces. Reheat in an oven at 140C for up to 20 minutes before serving. Place a little lettuce on each Chinese Spoon then carefully top with hot pork belly bites. Garnish with a little julienne.

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