Roast Pork with Pineapple Chilli Salsa Recipe

Few things are better than a roast pork with crispy crackling. Pair the succulent pork with a vibrant pineapple salsa and you’ve got one of the festive season’s best easy dinner ideas to share with friends and family.

Serves: 4

1.5 kg rolled pork roast
½ tbsp sea salt flakes
1 tbsp olive oil

½ pineapple, diced into small pieces
1 red chili, sliced finely (seeds optional)
Handful of fresh mint, finely chopped
½ avocado, diced into small pieces
Juice of a lime
Pinch of sea salt
Cracked black pepper


1. Preheat oven to 220 degrees Celsius. Rub salt and olive oil into skin and place in roasting tray. Roast for 30 minutes, then turn down to 180 degrees Celsius and roast for a further 30 minutes or until skin is crisp and cracking.

2. Mix all the ingredients for the salsa in a bowl and leave in the fridge for an hour for the flavours to develop.

3. Remove the pork from the oven, discard the fat layer and slice the meat.

4. Serve the meat topped with the pineapple salsa and serve with boiled kipfler potatoes and a big green salad drizzled with extra virgin olive oil and lemon juice dressing.

Recipe by Dr Joanna McMillan for Australian Pineapples.