Little beats the tender succulence of a slow roasted belly of pork. This relatively economical cut, topped with a sweet pineapple glaze, really is a Sunday lunch winner.

Ingredients

• 1 kg pork belly, rind scored
• 65 ml salt
• 45 ml (3 T) olive oil
• freshly ground black pepper
• Rhodes Quality Pineapple Crush

Method

1. Rub the pork belly with the salt and leave to stand for 30 minutes.
2. Rinse off the salt and pat dry with kitchen paper towel.
3. Place the belly skin down in a roasting tray.
4. Drizzle with the olive oil and season with the black pepper.
5. Roast at 200°C for 30 minutes.
6. Turn the heat down to 180°C and roast for a further 1 hour.
7. Turn the belly over, skin side up, and roast for a further 20 minutes or until the skin is crisp and golden.
8. To make the glaze, bring the brown sugar and the vinegar to the boil and then reduce the heat and simmer until syrupy.
9. Add the star anise, cinnamon, chicken stock and Rhodes Quality Pineapple Crush.
10. Bring the glaze to the boil again and then simmer over a gentle heat until the thickened.
11. To serve, carve the roasted pork belly and pour some of the pineapple glaze over the meat, serving any extra glaze on the side.