Chef Dwight's Pineapple Pork Belly
Chef Dwight's Pineapple Pork Belly
Ingredients
For the Pork Belly
- 2 pounds pork belly, skin on or off, cut into 2-inch cubes
For the Seasoning
- 2 tablespoons all-purpose seasoning
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Braising Liquid and Aromatics
- 1 bottle Red Stripe beer, (11.2 fl oz / 330 ml)
- 1 1/2 cups fresh pineapple, cut into 1-inch chunks
- 1 scotch bonnet pepper, whole, pierced a few times (handle with care)
- 1 yellow onion, medium, chopped
- 4 cloves garlic, minced
Instructions
- 1
In a large bowl, combine the pork belly cubes with all-purpose seasoning, dried thyme, paprika, cayenne pepper, salt, and black pepper. Toss well to ensure the pork belly is evenly coated with the seasoning.
⏱️ 5 min
- 2
Cover the bowl and refrigerate the seasoned pork belly to marinate for at least 2 hours, or preferably overnight (up to 12 hours) for best flavor.
⏱️ 720 min
- 3
Once marinated, heat a large pan or Dutch oven over medium-high heat. Add the pork belly in a single layer, working in batches if necessary to avoid overcrowding. Sear on all sides until golden brown and crispy, about 3-5 minutes per side. Remove the seared pork belly from the pan and set aside, leaving any rendered fat in the pan.
⏱️ 15 min
- 4
Reduce the heat to medium. Add the chopped onion and minced garlic to the pan with the rendered fat. Sauté for 3-5 minutes until the onion softens and becomes translucent and the garlic is fragrant.
⏱️ 5 min
- 5
Return the seared pork belly to the pan. Pour in the Red Stripe beer, add the fresh pineapple chunks, and carefully place the whole scotch bonnet pepper into the liquid. Bring the mixture to a gentle simmer.
⏱️ 5 min - 6
Once simmering, reduce the heat to low, cover the pan, and let it braise for 1 1/2 to 2 hours, or until the pork belly is fork-tender. Check periodically to ensure there's enough liquid; add a splash of water or chicken broth if it's drying out.
⏱️ 100 min
- 7
Carefully remove the cooked pork belly and the scotch bonnet pepper from the pan and set the pork belly aside. Increase the heat to medium-high and bring the remaining liquid in the pan to a rolling boil. Reduce the liquid, stirring occasionally, until it thickens into a rich, glossy glaze. This will take approximately 10-15 minutes.
⏱️ 15 min
- 8
Pour the reduced glaze over the tender pork belly. Serve immediately with your favorite side dishes, such as rice and peas or steamed vegetables.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chef Dwight's Pineapple Pork Belly
For the Pork Belly
- 2 pounds pork belly, skin on or off, cut into 2-inch cubes
For the Seasoning
- 2 tablespoons all-purpose seasoning
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Braising Liquid and Aromatics
- 1 bottle Red Stripe beer, (11.2 fl oz / 330 ml)
- 1 1/2 cups fresh pineapple, cut into 1-inch chunks
- 1 scotch bonnet pepper, whole, pierced a few times (handle with care)
- 1 yellow onion, medium, chopped
- 4 cloves garlic, minced
Instructions
- 1
In a large bowl, combine the pork belly cubes with all-purpose seasoning, dried thyme, paprika, cayenne pepper, salt, and black pepper. Toss well to ensure the pork belly is evenly coated with the seasoning.
⏱️ 5 min - 2
Cover the bowl and refrigerate the seasoned pork belly to marinate for at least 2 hours, or preferably overnight (up to 12 hours) for best flavor.
⏱️ 720 min - 3
Once marinated, heat a large pan or Dutch oven over medium-high heat. Add the pork belly in a single layer, working in batches if necessary to avoid overcrowding. Sear on all sides until golden brown and crispy, about 3-5 minutes per side. Remove the seared pork belly from the pan and set aside, leaving any rendered fat in the pan.
⏱️ 15 min - 4
Reduce the heat to medium. Add the chopped onion and minced garlic to the pan with the rendered fat. Sauté for 3-5 minutes until the onion softens and becomes translucent and the garlic is fragrant.
⏱️ 5 min - 5
Return the seared pork belly to the pan. Pour in the Red Stripe beer, add the fresh pineapple chunks, and carefully place the whole scotch bonnet pepper into the liquid. Bring the mixture to a gentle simmer.
⏱️ 5 min - 6
Once simmering, reduce the heat to low, cover the pan, and let it braise for 1 1/2 to 2 hours, or until the pork belly is fork-tender. Check periodically to ensure there's enough liquid; add a splash of water or chicken broth if it's drying out.
⏱️ 100 min - 7
Carefully remove the cooked pork belly and the scotch bonnet pepper from the pan and set the pork belly aside. Increase the heat to medium-high and bring the remaining liquid in the pan to a rolling boil. Reduce the liquid, stirring occasionally, until it thickens into a rich, glossy glaze. This will take approximately 10-15 minutes.
⏱️ 15 min - 8
Pour the reduced glaze over the tender pork belly. Serve immediately with your favorite side dishes, such as rice and peas or steamed vegetables.
⏱️ 5 min