1kg pork rashers
1 cup pineapple, cut into cubes
1 small kaffir lime leaf, finely chopped
1/4 cup sweet chilli sauce
1 long red chilli, seeds removed, finely chopped
1/4 cup coriander leaves, for garnish
1. Preheat oven to 200 degrees Celsius. Line a baking tray with aluminium foil.
2. Rub 2 tablespoons of sea salt into the pork. Place on the tray and roast for 30 minutes, then reduce to 180 degrees Celsius and roast for a further 1 hour or until crispy.
3. Ta make the salsa, place pineapple, lime leaf and chilli in a serving bowl. Drizzle with sweet chilli sauce. Garnish with coriander leaves. Serve with Jasmine rice.