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Roast Pineapple Pork with Candied Butternut and Red Cabbage

Roast Pineapple Pork with Candied Butternut and Red Cabbage

serving size icon
Serves

Ingredients

  • 1 pork loin roast
  • Salt to season
  • Pepper to season
  • 2 tsp fennel seeds, ground
  • 3 cups pineapple juice
  • 1 butternut pumpkin, skin cut off and cut into 2cm chunks
  • 2 Tbsp maple syrup
  • 5 Tbsp olive oil (split measure)
  • 6 rashers streaky bacon, diced
  • ½ cup hazelnuts, roughly crushed
  • 1½ Tbsp brown sugar
  • 1 Tbsp cider vinegar
  • ½ head red cabbage, thinly sliced
  • Juice of 1 lemon

Method

1. Preheat an oven to 250°C. Pat the pork dry with paper towels then score the skin at 1cm intervals. Season with salt, pepper and ground fennel seeds and rub into the scored skin. Place into a roasting or Pyrex dish, skin-side up, and pour in the pineapple juice around the pork, so that it comes part way up the flesh but does not touch the skin. This will keep the skin as dry as possible and make the best crackling.

2. Roast in the oven for 20 to 25 minutes at 250°C so the skin starts to crackle. Then lower temperature to 160°C and roast for a further 50 minutes. While the pork is cooking, toss the butternut chunks with the maple syrup and 2 tablespoons of olive oil, then season with salt and pepper. Place in to roast with the pork when you turn the oven down to 160°C. After 50 minutes, remove butternut from the oven and roughly squash with a fork.

3. Heat 1 tsp oil in a pan and fry the bacon for 3 minutes, then add hazelnuts and fry for a couple more minutes. Top the roasted butternut with bacon, hazelnuts, and oils from the pan and roughly combine, then sprinkle over the brown sugar.

4. Remove the pork from the oven and set aside to rest. Return the butternut mix to the oven to bake at 180°C for 10 minutes, until the top has caramelized, then remove from the oven and set aside somewhere warm.

5. Remove the crackling from the pork and place under the grill for 5 to 10 minutes to finish off. Remove the pork from the juices and rest for 5 to 10 minutes before slicing. While the meat is resting, pour all the remaining pineapple and pork juices into a saucepan with the cider vinegar and boil rapidly for 10 minutes until reduced to a sauce consistency.

6. While the sauce is reducing, heat 2 tablespoons of oil in a large frying pan or wok and add the cabbage. Stir-fry for five minutes, then add lemon juice and season with salt and pepper.

7. To serve, make a small pile of cabbage on plate and mirror this with a small pile of butternut. Lay a slice of pork on top and spoon over the sauce.

MEAL INGREDIENTS

Qty Price
Golden Circle Fruit Drink Pineapple $1.50 ea
$1.50 ea
Fresh Produce Purefresh Pumpkin Quarter Cut Organic $4.50 ea
$4.50 ea
Steeves Original Maple Syrup Flavoured
arrow icon exclamation icon Out of stock Out of stock
Countdown Streaky Bacon Honey Cured $5.50 ea
$5.50 ea
Tasti Hazelnuts
arrow icon exclamation icon Out of stock Out of stock
Countdown Cider Vinegar $3.70 ea
$3.70 ea
Fresh Produce Cabbage Red Half
arrow icon exclamation icon Out of stock Out of stock
Fresh Produce Lemons
arrow icon exclamation icon Out of stock Out of stock
Countdown Free Farmed Pork Roast Boneless Loin
arrow icon exclamation icon Out of stock Out of stock

PANTRY

Qty Price
Countdown Salt Sea Grinder $3.50 ea
$3.50 ea
Countdown Pepper Grinder Medly $3.50 ea
$3.50 ea
Masterfoods Herbs Fennel Seeds Whole
arrow icon exclamation icon Out of stock Out of stock
Lupi Olive Oil Pure $7.00 ea was $8.60
$7.00 ea was $8.60
Countdown Brown Sugar $1.40 ea
$1.40 ea