Tahitian pork belly, pineapple and star anise
As part of our Olympics 2024 recipe series, we have a recipe that takes you right to the waves of Tahiti. To celebrate the start of the surfing in Teahupo'o Reef Pass this dish is sure to wow at any table. Full of flavour and an easy win in the slow cooker.
Bring the Olympics right to your dining room table.
Prep time: 2½ hours
Cook time: 20
Recipe serves: 4
Ingredients for pork belly
700g boneless pork belly pieces
300ml vegetable stock
25ml soy sauce
2g crushed ginger & garlic
2 star anise
Ingredients for sauce
5g cornflour
260g fresh or tinned pineapple
1 shredded spring onion
5g shredded green and red chili
4 portions boiled rice
The method
1. Place belly pork into baking tray.
2. Pour in the veg stock, star anise, soy sauce, ginger and garlic.
3. Cover with foil and cook in a low oven or pressure cooker at 160°C for approx. 2 1/2 hrs.
4. Add more stock during cooking if needed.
5. Strain off liquid and retain on one side.
6. Allow belly pork to cool.
7. Cut belly pork and pineapple into 1/4 inch cubes.
8. Heat up the stock and thicken with cornflour.
9. Deep fry belly pork until crispy and add to sauce with pineapple and coat carefully.
Serve with boiled rice and garnish with spring onions and chili
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Author bio: Mike Wilson is our award-winning Head Chef of the tombola kitchen team. He’s a keen cyclist and likes all sports especially American Baseball. His main passion in life is cooking and he loves creating new dishes at tombola and at home.
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