Tuscan Pork Belly Bites

Prep time 10 minutes Cook time 60 minutes

Serves 12 people

A sweet and summery take on mouth-watering pork belly bites



  • Olive oil
  • 250g pork belly, cut into a neat square, skin scored
  • 10g pepper
  • 5g salt
  • 5g fennel seeds
  • 10g crushed garlic
  • 2g paprika


  • 1 pineapple cubed
  • 1 bunch of basil


  1. 1.
    Preheat oven at 220°C.
  2. 2.
    Sit the pork belly herb side down into a deep baking tray lined with baking paper.
  3. 3.
    Rub skin with a little olive oil, salt and seasoning.
  4. 4.
    Cook for 15-20 minutes in preheated oven, then reduce temperature to 150°C and continue to cook for 40 minutes.
  5. 5.
    Meanwhile prepare pineapple wedges. Remove the skin and cut into chunky wedges.
  6. 6.
    Place in a non stick fry pan with ¼ cup brown sugar and 2 tablespoons of water. Cook over high heat to caramelise. Watching closely, as it can burn very quickly.
  7. 7.
    Cut the belly into bite sized cubes and thread a piece of pork, a wedge of pineapple and a basil leaf onto bamboo skewers.
  8. 8.
    Serve hot or cold.

General Information

Serve pork belly bites with a mixed leafy salad mix, thinly sliced fresh fennel, orange and celery. Dress the salad with olive oil and lemon juice.