Pork Belly Burnt Ends & Pineapple Salsa

  • Serves 6
  • 15 mins
  • Easy peasy
  • Burnt Ends – The Jolly Hog BBQ 20251199_WebRes
  • Burnt Ends – The Jolly Hog BBQ 20251187_WebRes
  • Burnt Ends – The Jolly Hog BBQ 20251228_WebRes

Recipe Details

We’ve come up with some delicious side salads to accompany our new hot smoked BBQ range. This tangy and sweet pineapple salsa works brilliantly alongside our sticky Pork Belly Burnt Ends. It’s got a bit of a kick with some chopped chilli running through the salsa!

Ingredients

  • 1 pineapple
  • 1 red chilli
  • 1 red onion
  • Juice of 1 lime
  • A handful of coriander

Method

  1. Dice the pineapple into small chunks and place in a large mixing bowl
  2. Finely chop the red chilli, coriander and red onion and add to the pineapple
  3. Dress the salad with lime juice and season with salt. Mix well to combine
  4. Serve alongside our Pork Belly Burnt Ends and enjoy!