Rotisserie Pineapple Pork Belly & Mojo Potatoes

Ingredients / equipment: 

• 1 whole boneless pork belly skin scored 
• 1 whole pineapple
• 3 limes
• 2 lemons
• 1 orange
• 1 bunch minced coriander
• 1 bunch sliced spring onion
• 3 cloves minced garlic
• small bag new potatoes
• butchers twine
• rotisserie 
• roasting pan

Method:

Start by salting the skin on the pork belly and set aside for a minimum of 4 hours.

Peel the pineapple and slice half into spears and finely chop the other half.

For the mojo dressing 

Take the chopped pineapple add, zest and juice all citrus, garlic, onion & coriander, pinch of salt & set aside. 

Now pat the Pork belly skin dry and lay the skin side down. Spoon about 4 heaped spoons of marinade into the meat side of the pork belly and make sure to spread around the meat side only (not skin). Next add the pineapple spears and trice up with butcher twine.

Put onto rotisserie spit 

Now set up the grill for direct medium high heat (225c) with rotisserie attachment. Cook pork belly for 15-20 minutes over direct heat to allow the crackling to develop. 

After 15-20 minutes rearrange the grill to indirect heat and make sure to place the new potatoes in a roasting/drip pan under pork to catch rendering fat. 

Cook the Belly to an internal temperature of 88c, approximately 2 hours cooking time. 

Remove the pork and allow it to rest. Drain any excess fat from potatoes and dress with mojo dressing. 

 To serve, arrange the potatoes on a large serving plate and slice the belly into large medallions. Garnish just before serving with marinade (if you garnish too far in advance enzymes in pineapple will begin to make the crackling go soggy).