| The Pineapple |
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| Pineapple |
2 unit |
Heat the oven to 190°C. Stud the "eyes" of the pineapple with the cloves. |
| Cloves |
~10 units |
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| The Salt Crust |
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| Fine Sea Salt |
2 kg |
In a large bowl, mix the salt with the five-spice powder. |
| Chinese Five-Spice |
2 tbsp |
Add the lightly beaten egg whites to the salt and mix until it feels like damp sand. |
| Egg Whites |
4 units |
Pack the salt mixture around the pineapple to cover the skin completely. Place any remaining salt into a baking tin and sit the pineapple on top. |
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Bake on the lowest oven shelf for 20 minutes. Rest out of the oven for 15 minutes, then crack open and quarter. |