Pork belly is my favourite cut of pork. Berkshires are my favourite breed of pig. If you don't know what breed of pig you're eating, you should. You know what breed of fish you eat, so why not animals with legs or wings? We're lucky to get really sweet pineapples at our local markets - in season. If you slice the pineapple quite fine (say half a centimetre thick) and cook the slices in a dry non-stick pan, the surface will brown as the sugars caramelise. The flavour intensifies as this happens and it adds another dimension to any dish you put it into. In this case, I made a simple salsa with a little lime juice. Pomegranate molasses is available from good delis (by good delis, I mean what Europeans understand by the word deli, not the horrible cold meat counters that masquerade as delis in Queensland). To get the pork crackling crisp, rub it with oil and salt. Cook it very high for 30 minutes, then (once the skin has bubbled) turn the oven down way to about 140C and cook for a couple of hours. This way, the flesh stays moist and the skin stays crunchy.
PORK BELLY WITH ROASTED PINEAPPLE SALSA & POMEGRANATE MOLASSES
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