Agave-Glazed Pork Belly with Grilled Pineapple

Revu par Rédacteurs de recettes du Royaume-UniRédigé par Rédacteurs de recettes du Royaume-UniPublié à l'origine 28 janv. 2026

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This impressive agave-glazed pork belly with grilled pineapple is a masterclass in balancing sweet, heat and acidity. The pork is slow-roasted for several hours until it achieves a melt-in-the-mouth texture, before being pressed overnight and finished on the grill for a perfectly crisp exterior. The inclusion of three types of chillies creates a complex, savoury depth that cuts through the richness of the meat, while the bright notes of agave and pineapple provide a tropical flair.

As a high-protein dish, this recipe is perfect for an indulgent weekend dinner party or a sophisticated summer barbecue. The contrast between the salty, spiced pork and the caramelised fruit makes for a striking presentation that is sure to delight your guests. Serve it with a simple green salad or steamed greens to let the bold, homemade flavours take centre stage.

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
Huile végétale
1 ripe pineapple (about 1.6kg), peeled, cored, cut into 1/2" rounds
60 ml de vinaigre de cidre de pomme
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.

How to make Agave-Glazed Pork Belly with Grilled Pineapple

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.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.