This is absolutely delicious. Why? It’s pork belly. Hard for it not to be good.
I found the recipe at this UK site, after doing a pork belly recipe search. Like I do, the blog owner likes to work with lot of different cuisines. Nice.
Make sure to use fresh pineapple, not canned. You’ll be glad to did.
What you’ll need:
- 400g (14 oz) pork belly
- 250g (8.75 oz) pineapple
- 250g (8.75 oz) onion
- 4 cloves garlic
- 50 ml (1.7 fl oz) Chinkiang vinegar
- 100 ml (3.4 fl oz) light soy sauce (not dark)
- 75 g (2.6 oz) honey
- 1T dried chilli flakes
- 1T black pepper
- 2T cooking oil
- 250 ml (8.5 fl oz) water
What to do:
Cut the pork belly into 1-inch cubes.
Cut the onion in half and then slice into 0.25”-thick half-moon shapes.
Slice the garlic as thinly as you can.
Bring a wide frypan of water to the boil and add the pork. Simmer for 20 minutes, then remove the pork and pat dry.
Wipe out the pan and then add 1T of the cooking oil. Add the sliced onion and pork and sauté for about 10 minutes on high heat to brown it a little. Now, add the garlic, chili flakes and black pepper, then cook for an additional minute.
Add the water, soy, vinegar and honey to the pan, and bring to a boil. Immediately lower the heat to medium-low, and cover and simmer for about an hour.
After about an hour has passed, cut the pineapple into cubes the same size as the pork belly.
Add 1T oil to another pan (preferably nonstick) and let it get hot over high heat. Add the pineapple and sear on opposite sides about 4 minutes per side. Add the remaining cooking oil to another pan over a high heat.
When it’s seared, add the pineapple to the pork and cook over low heat for another 10 or so minutes.
Serve over rice or ramen-style noodles.
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