Agave-Glazed Pork Belly with Grilled Pineapple

Ingredients for Agave-Glazed Pork Belly with Grilled Pineapple

• 450g pork belly (with or without rib bones)

• 4 teaspoons kosher salt plus more

• 2 teaspoons freshly ground black pepper plus more

• 6 poblano chillies, stemmed, coarsely chopped

• 3 habanero chillies, stemmed, sliced into 1/4" rounds

• 3 serrano chillies, stemmed, chopped

• 240ml agave syrup (nectar), divided

• Vegetable oil

• 1 ripe pineapple (about 1.6kg), peeled, cored, cut into 1/2" rounds

• 60ml apple cider vinegar

• Ingredient info: All chillies are available at better supermarkets, farmers' markets, and Latin markets. Agave syrup (nectar) is available at better supermarkets and natural foods stores.

Preheat oven to 121°C. Season pork belly all over with 4 teaspoons salt and 2 teaspoons pepper.

Place chillies in a large roasting pan. Place pork belly, skin side down, on top of chillies; drizzle with 120ml agave. Pour remaining 120ml agave and 475ml water into pan. Cover pan tightly with lid or two layers of foil.

Transfer to oven and cook pork for 3 hours, basting with pan juices every hour. Turn pork over. Cook until very tender, about 4 more hours.

Transfer pork to another roasting pan (if bone-in, remove and discard bones). Strain liquid from first roasting pan into a saucepan (there should be about 1325ml ); reserve chillies. Gently boil juices until reduced to about 190g , 45-50 minutes; add reserved chillies. Remove pan from heat. Let glaze cool; chill.

Meanwhile, cover pork with parchment or waxed paper. Top with a large plate. Place weights, such as large canned goods, on top. Chill overnight.

Reheat glaze. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill rack with oil. Grill pineapple until nicely charred, 2-3 minutes per side; place on plates.

Let grill cool to medium heat. Slice pork belly into 1"-thick pieces. Grill until warmed and crisp, about 3 minutes per side. Brush pork with some of the glaze from chilli sauce.

To serve, place 2 or 3 pineapple slices on each plate; spoon glaze over, then top with pork belly. Drizzle with vinegar.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.