Preparation time is 15minutes
Cook time is 2hours
Total time is 2hours 15minutes
Serve is for 6 people
Estimated cost per serve is 7.85 dollar
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
6
- 880grams can crushed pineapple in natural juice (2 cans)
- 2tablespoons fish sauce
- 2 long green chillies, deseeded, finely chopped
- 1 bunch coriander
- 4 cm piece ginger, finely grated
- 1 red onion, finely chopped
- 2.50-3kilograms pork leg roast, bone in
- 1 lime juiced
- 2tablespoons olive oil
- 1tablespoons sea salt flakes
- 1/3 cup caster sugar
- 1tablespoons vegetable oil
Method
Step 1 of 3
Preheat oven to 220°C. Place pork into a roasting pan. Rub the oil, then salt over pork skin. Roast for 1 hour then reduce temperature to 180°C. Roast for a further 1 hour or until cooked through when tested with a skewer or meat thermometer.
Step 2 of 3
Meanwhile, to make sauce, cut roots and 4cm of coriander stalks and finely chop. Heat oil in a saucepan over medium heat. Add coriander, onion, chilli and ginger. Cook for 3 minutes or until softened.
Step 3 of 3
Drain juice from one can of pineapple and discard. Add pineapple to saucepan with other can of pineapple and juice. Add sugar. Stir until sugar dissolves and mixture comes to the boil. Add fish sauce and lime juice and simmer for 20 minutes or until sauce is slightly thickened. Transfer to a serving bowl and cool. Serve pork with pineapple sauce and vegetables of choice.
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