Page 168 - YC Cooking School

Tools

Barbecue
Roasting pan

Knife
Chopping board
Tongs
Mixing bowls
Kitchen spoons

What to do:

For the pork belly

1. Rub the salt and pepper into the scored skin and place the belly skin-side up in a
roasting pan.
2. Cook over indirect coals in a barbecue with the lid on for about 2 ½ hours.
3. The belly is ready when the fat is very crisp and clear juices run from it when a skewer
or knife is inserted.
4. Remove the belly from the heat and leave to rest for 15 minutes before slicing.

For the pineapple and chilli salsa

1. Remove the outside of the pineapple and cut it into round discs, approximately 1cm
thick.
2. Place the slices of pineapple on a grid directly over the coals and grill until they begin
to colour on both sides.
3. Remove the pineapple from the grid and leave to cool.
4. Dice the griddled pineapple and place in a mixing bowl.
5. Cut the cucumber in half lengthwise and scrape out the seeds.

6. Dice the cucumber as well as the red pepper and add to the pineapple.
7. Add the ginger, chillies and lime juice.
8. Season to taste with sugar, salt and freshly ground pepper.
9. Add the olive oil and the roughly chopped coriander, mix to combine all the
ingredients and serve alongside the pork belly.

© Recipe copyright of Peter Goffe-Wood

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