Sticky pork belly with spicy pineapple caramel
Let’s give pork belly the love it deserves
Don’t you just love a sweet and savoury combo? McDonald’s chips dipped in milkshake…bacon with bacon syrup…the list goes on and on. And this sticky pork belly with spicy pineapple caramel is now on it.
This recipe is the kinda comfort food I love and it doesn’t leave you feeling heavy or like you need to immediately lie down afterwards. The pork belly gets coated in a smoky, sweet spice rub packed with brown sugar, garlic, onion granules, smoked paprika, mustard powder and a little cinnamon. Then it roasts until beautifully sticky and golden while the meat stays juicy and tender. Absolute pork perfection.
Tell me more about that spicy pineapple caramel
It sounds fancy but it’s basically just pineapple juice reduced down until glossy and rich, then whisked with butter to create this sweet and spicy glaze. The chilli, bay leaves and garlic stop it from becoming overly sweet. Although if you left those bits out, it would be delicious over a dessert or even some ice cream.
A summer recipe that works year round
This is one of those recipes that somehow works at any time of year. In winter, it’s cosy and comforting served with buttery sweet potatoes, slaw and warm greens. In summer, it suddenly becomes BBQ food with crunchy salads and a cheeky corn on the cob. It’s rich without being stodgy and fresh without feeling like a boring salad. Basically the ideal middle ground.
What to serve with
I served mine with a roasted buttery sweet potato, creamy coleslaw and a handful of fresh rocket. But you could also stuff it into bao buns, pile it onto loaded fries, serve it with rice and charred pineapple salsa or even slice it up for tacos. Do what you want! I’ve listed more ideas below for ease…
- Roasted sweet potatoes with butter
- Creamy coleslaw
- Fresh rocket or watercress
- Crispy roast potatoes
- Coconut rice
- Grilled corn ribs
- Pickled cucumber salad
- Bao buns with chilli mayo
- Loaded fries
- Charred pineapple salsa
- Garlic butter greens
- Flatbreads and yoghurt dressing
What I also love about this recipe is that it feels impressive without requiring restaurant-level effort. Most of the hard work is done by the oven, which we love.
FAQ
Can I make this in advance?
Yep! You can roast the pork belly ahead of time, then reheat and glaze with the pineapple caramel just before serving.
I don’t have pineapple juice, what can I use instead?
Apple juice works just as well. Weirdly, the cheap from-concentrate stuff is best because it reduces into a sweeter, stickier glaze.
Can I BBQ this instead?
Yesss. Pork belly loves the BBQ. I’d roast it first until tender, then finish it over the flames while brushing with the pineapple caramel so it gets smoky, sticky and slightly charred.
I want it spicier…
Swap the Dijon mustard for English mustard for a proper kick. You can also add extra chilli flakes or fresh chopped chilli into the caramel. Go as hard as you want.
How do I know when the caramel is ready?
Once the pineapple juice reduces down and coats the back of a spoon, you’re good to go. When you whisk in the butter it should become glossy and thick enough to brush over the pork. You want it to cling to the meat instead of running straight off.
Can I air fry the pork belly?
Yes, especially if you want extra crispy edges. Cook at 190ºc/375ºf and keep an eye on the glaze towards the end so it doesn’t catch. You may need to adjust the timings as all air fryers are a little different so make sure the meat is cooked!
Can I freeze it?
The pork freezes well, though the caramel is best fresh. Freeze cooked pork belly in an airtight container for up to 3 months.
Sticky pork belly with spicy pineapple caramel
By Poppy Cooks
https://www.poppycooks.com/recipes/sticky-pork-belly-with-spicy-pineapple-caramel/
Ingredients
- 500g pork belly slices
- 2 tbsp light brown sugar
- 1 tsp garlic granules
- 1 tsp onion granules
- 1 1/2 tsp smoked paprika
- 1 tsp mustard powder
- 1/4 tsp ground cinnamon
- 2 tsp Dijon mustard
- 2 tsp olive oil
- 1 litre pineapple juice from concentrate (the cheapest one you can get)
- 200g-250g butter, cold and diced
- 1 red chilli, roughly chopped
- 2 cloves garlic, peeled and bashed
- 2 bay leaves
Metric
Imperial
Instructions
- Preheat the oven to 170ºc fan/190ºc/340ºf. Tip the pork belly slices into a large mixing bowl and sprinkle with all of the herbs, sugar and spices. Season generously with salt and pepper then spoon in the olive oil and Dijon mustard. Get your hands in to make sure everything is well coated.
- Lay the pork belly slices onto a wire rack over a baking tray and place into the oven for 45 minutes. Meanwhile, pour all of the pineapple juice into a large saucepan along with the garlic, chilli and bay leaves. Place over a medium high heat.
- Bring the pineapple juice to a boil and reduce until there is only around 200ml/7oz left. Begin to whisk in the cold butter, until you get a thick caramel. Use a brush to glaze the roasted pork belly with the pineapple caramel, then pop back into the oven for 5 minutes to turn sticky and golden.
- Serve your pork belly with a roasted buttery sweet potato, coleslaw and a handful of fresh rocket.