Agave-Glazed Pork Belly with Grilled Pineapple

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

• Pflanzenöl

• 1 ripe pineapple (about 1.6kg), peeled, cored, cut into 1/2" rounds

• 60ml Apfelessig

• 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.

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.

Haftungsausschluss

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