Roast pork belly with pineapple and satay sauce

Preheat your oven to 200°C/180°C fan.

Using a sharp knife, score the skin of the pork belly, ensuring you just cut the rind, not into the fat and flesh below

Salt the skin well, rubbing the salt into the score marks – this will draw out any moisture which will help to crisp up the crackling. Leave for 20 minutes

After the 20 minutes, wipe off any excess salt and moisture, now rub the skin with the oil. Place in the preheated oven on a rack with a tray set underneath it and cook for 1 hour and 30 minutes

Carefully chop off the skin of the pineapple and then cut in half lengthways. Place in the oven with the pork for the last 30 minutes of cooking time

While the pork and pineapple are cooking, take the other half of pineapple, remove the core and dice into a fine dice. Place into a bowl with the chopped coriander and mix well

To make the peanut satay sauce, sweat the onion and garlic in the oil until soft but not coloured. Add the sugar and leave to caramelise for a couple of minutes

Deglaze the pan with the soy sauce and add the chilli flakes. Add the peanut butter, then once it has melted, stir in the coconut milk

When the pork and pineapple have had the final 30 minutes, your pork belly should have a wonderfully crisp and light crackling and the pineapple should be golden and cooked through. Remove both from the oven

To serve slice the pork into generous slices and the pineapple into pieces. Place a spoonful of satay in the middle of every plate, put the pork on one side of the satay the pineapple on the other. Top with the salsa over the cooked pineapple