Indonesian Roast Pork with Fruits

Indonesian Roast Pork with Fruits


4 blades of mace (or 1 tsp ground)
2 tsp whole garlic cloves (or scant 1 tsp ground)
2 tsp salt
750-1kg piece belly pork, well scored
½ small pineapple
1 small cucumber
1 apple
6 dates, stoned and chopped
2-4 tbs HP Sauce
1 red chilli
1 tsp grated ginger
little grated lime rind (about ½, optional)


Mix the spices and salt together and rub into the pork skin with a dash of oil. Place on a foil-lined tray.  Fan bake at 200 degrees Celsius for 40 minutes, until the pork is crispy and golden and the juices are clear when tested with a skewer or carving fork. Rest 10 minutes before carving.  

Peel the pineapple, cut into 1 cm rings and then dice or cut into small wedges.

Peel and halve the cucumber, scoop out the seeds.  Cut into small pieces.
Core and dice the apple.  

Mix the prepared fruits and dates with the HP Sauce, chilli, ginger and lime rind.  

Allow to marinate for 20 minute before serving. 

Carve the pork into thick slices and serve with your favourite potatoes, rice or pasta, and accompanied with the fruits and a salad.


Belly of pork is ideal to make a quick roast. Any leftovers can be used for scrummy sandwiches fillings the next day.  HP sauce makes an instant tangy base for this fruit chutney.  Keep a bottle on hand.  Add more or less as you please to this recipe.

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