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Agave-Glazed Pork Belly with Grilled Pineapple

Agave-Glazed Pork Belly with Grilled Pineapple

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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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
Vegetable oil
1 ripe pineapple (about 1.6kg), peeled, cored, cut into 1/2" rounds
60 ml äppelcidervinäger
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.

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