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Agave-Glazed Pork Belly with Grilled Pineapple

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Introduction

Discover the delectable Agave-Glazed Pork Belly with Grilled Pineapple, a culinary masterpiece that marries sweet and savory flavors. Perfect for those seeking a bold yet comforting dish to tantalize their taste buds.

Tips for this Recipe

  • Ensure the pork belly is fully thawed before preparation.
  • Pre-cooking brine can infuse deeper flavor, though not mandatory.
  • For even cooking and better glaze application, let the meat rest after roasting.

    • Written by: Unknown Author

Why you will love this recipe

This dish is a harmonious blend of robust flavors and textures, from the succulent pork belly to the tangy-sweet glaze. The addition of grilled pineapple introduces a tropical twist that complements the richness of the meat beautifully.

Ingredients

  • 1 4-pound pork belly (with or without rib bones)
  • 4 teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 6 poblano chiles, stemmed, coarsely chopped
  • 3 habanero chiles, stemmed, sliced into 1/4″ rounds
  • 3 serrano chiles, stemmed, chopped
  • 1 cup agave syrup (nectar), divided
  • Vegetable oil
  • 1 ripe pineapple (about 3 1/2 pounds), peeled, cored, cut into 1/2″ rounds
  • 1/4 cup apple cider vinegar

Adviced equipments

To create this exquisite dish, consider the following equipment:

  • Pork Belly Roasting Pan: Crucial for even cooking and achieving a perfect glaze.
  • Oven Thermometer: Aids in maintaining precise temperatures.
  • Grill or Griddle: Ideal if you’re incorporating grilled pineapple slices for enhanced flavor.
  • Cutting Board Set (Various Sizes): For safe and efficient food preparation.
  • Chef Knife Set (Precision Kitchen Knives): Necessary for precise cuts, especially with meat and vegetables like pineapple.
  • Baking Sheet: Useful for baking any dish components or preparing side items that need high-temperature roasting.
  • Mandoline Slicer: Ensures uniform slices of vegetables and pineapple, crucial for consistent cooking results.
  • Non-Stick Cooking Spray or Parchment Paper Sheets: Prevent sticking during the glazing process without using oil.
  • Glazed Pork Belly Brine Ingredients & Containers: Required for a brined version of this recipe.
  • Digital Food Scale: Key for accurate ingredient measurement, particularly when preparing glazes.
  • Slow Cooker (Optional): A preferred choice for slow-cooking pork belly for enhanced tenderness.

History of the recipe

The Agave-Glazed Pork Belly with Grilled Pineapple marries traditional Mexican flavors with contemporary culinary techniques. This dish has evolved over time, inspired by regional cuisines that favor rich and bold profiles, making it a standout choice for modern food enthusiasts seeking adventurous yet familiar tastes.

fun facts about this recipe

This recipe is not only a feast for the palate but also reflective of cultural culinary practices. Pork belly, widely used in various traditional dishes globally, and agave syrup’s introduction to modern cooking as a natural sweetener represent the evolution of flavors that have become cornerstones of this recipe.

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Agave-Glazed Pork Belly with Grilled Pineapple

Agave-Glazed Pork Belly with Grilled Pineapple

amanda

Equipment

  • - Pork Belly Roasting Pan: Essential for even cooking when roasting pork belly in the oven.

  • - Oven Thermometer: Helps ensure precise temperature control, critical for achieving perfect doneness and glaze caramelization.

  • - Grill or Griddle: Needed if you're planning to grill parts of the dish, like pineapple slices for added flavor.

  • - Cutting Board Set (Various Sizes): Useful for preparing and handling various components of the recipe safely.

  • - Chef Knife Set (Precision Kitchen Knives): Essential for precise cutting, especially when dealing with meat and vegetables like pineapple.

  • - Baking Sheet: Can be used if you're baking any part of the dish or preparing side components that require roasting at high temperatures in an oven.

  • - Mandoline Slicer: Useful for uniformly slicing vegetables and pineapple, ensuring even cooking and presentation.

  • - Non-Stick Cooking Spray or Parchment Paper Sheets: To prevent sticking on the roasting pan while glazing the pork belly without oil.

  • - Glazed Pork Belly Brine Ingredients & Containers: If you're opting for a brined version of this recipe, specific containers are needed.

  • - Digital Food Scale: For precise measurement of ingredients, which is particularly helpful in baking and preparing glazes.

  • - Slow Cooker (Optional): Useful if you prefer slow cooking the pork belly for a tender result, though not strictly required based on the provided recipe link.

Ingredients

  • 1 4-pound pork belly (with or without rib bones)

  • 4 teaspoons kosher salt plus more

  • 2 teaspoons freshly ground black pepper plus more

  • 6 poblano chiles, stemmed, coarsely chopped

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

  • 3 serrano chiles, stemmed, chopped

  • 1 cup agave syrup (nectar), divided

  • Vegetable oil

  • 1 ripe pineapple (about 3 1/2 pounds), peeled, cored, cut into 1/2" rounds

  • 1/4 cup apple cider vinegar

Instructions

1

Instruction 1

Preheat oven to 250°F. Season pork belly all over with 4 teaspoons salt and 2 teaspoons pepper.
2

Instruction 2

Place chiles in a large roasting pan. Place pork belly, skin side down, on top of chiles; drizzle with 1/2 cup agave. Pour remaining 1/2 cup agave and 2 cups water into pan. Cover pan tightly with lid or two layers of foil.
3

Instruction 3

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.
4

Instruction 4

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 5 1/2 cups); reserve chiles. Gently boil juices until reduced to about 1 1/4 cups, 45-50 minutes; add reserved chiles. Remove pan from heat. Let glaze cool; chill.
5

Instruction 5

Meanwhile, cover pork with parchment or waxed paper. Top with a large plate. Place weights, such as large canned goods, on top. Chill overnight.
6

Instruction 6

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.
7

Instruction 7

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 chile sauce.
8

Instruction 8

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