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Sticky Pork Belly with Pineapple and Soy Sauce

This braised sticky pork belly recipe is sweet, sour, salty and spicy and all ways around my idea of indulgent comfort food.

Portrait close up image of a single serving of glazed sticky pork belly with pineapple on a bed of rice and garnish of shredded green onion

Pineapple and Pork!

You will find pineapple appearing in all sorts of savoury recipes here on Krumpli. Although I must point out that it will never appear on Pizza… You know, because that is just dirty!

It is particularly good with pork, whether that be my sweet and sour pork chops or my pork and pineapple filled lettuce wraps.

This recipe features wonderfully fatty pork belly and uses pretty classic Chinese techniques.

It combines them with very Western flavour combinations.

So essentially pretty classic Chinese techniques and full-on sweet and sour takeaway flavours.

If you are looking for other braised pork belly recipes then you must check out my Indonesian influenced babi chin or Vietnamese pork belly recipes.

Portrait image of a single serving of glazed sticky pork belly with pineapple on a bed of rice and garnish of shredded green onion on a white plate

Why Cook Pork Twice?

The twice-cooked pork method is pretty common in Chinese food, particularly with pork belly.

It is often said that this is to remove impurities from the meat… Which sounds, let’s face it frightening!

However, by impurities, it means pulling off some of the protein and blood deposits.

These form a “foam” or “scum” on the water that we use in the initial cooking phase. You can see this in my video!

It is not bad for you, it is just what it is. However, by cooking twice you are removing it and not putting this into the braising liquid.

This leads to a crystal clear shiny coating on you braised pork belly.

I also personally think that it adds to the texture, adding to that beautiful gelatinous feel of the fat and skin. I use the same technique in my Korean Pork Belly recipe.

Oh yeah, if that ain’t your scene then this really is not a recipe for you!

Portrait image of a single serving of glazed sticky pork belly with pineapple on a bed of rice and garnish of shredded green onion

Ingredient Advice!

The first thing to mention is soy sauce, they are not all the same.

This recipe uses light soy sauce and not dark soy sauce, whatever you do, do not mix them up.

Also, all soy has very different salt levels. Get to know your brand and how salty it is and use your experience to amend as necessary.

For the record, I use Pearl River Bridge.

Next Chinkiang vinegar, please try and find it because it really cannot be replaced by anything else.

It is a black Chinese rice vinegar that has a less astringent sourness. This helps mellow out that sweet and sour vibe with a lovely earthiness.

If you absolutely must then you can use rice wine vinegar, this has a much “sharper” flavour. This results in a very different dish, not unpleasant, just different.

Vinegar lasts for such a long time there is no need to worry about shelf life. Most importantly, I use it here a lot so it will keep you coming back teehee.

Finally pineapple, you will have plenty leftover! As a result, I would like to helpfully suggest my retro chicken and pineapple curry to use it up.

As for sides, I usually go for plain boiled rice.

But it would work well with stir fried broccoli or an asparagus stir fry.

This quickly cooked Asian Cabbage recipe would also be a good option.

Square image of a single serving of glazed sticky pork belly with pineapple on a bed of rice and garnish of shredded green onion
Yield: 2 Servings

Spicy Sticky Pork Belly Recipe

Prep Time: 10 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 25 minutes

This delicious twice cooked pork belly recipe is simply stunning, that rich pork with the fresh sweet and sour pineapple is a match made in heaven!


  • 400 g (14 oz) Pork Belly
  • 250 g (8.75 oz) Pineapple
  • 250 g (8.75 oz) Onion
  • 4 Cloves Garlic
  • 50 ml (1.7 fl oz) Chinkiang Vinegar
  • 100 ml (3.4 fl oz) Light Soy Sauce
  • 75 g (2.6 oz) Honey
  • 1 Tsp Dried Chilli Flakes
  • 1 Tsp Black Pepper
  • 2 Tbsp Cooking Oil
  • 250 ml (8.5 fl oz) Water


  1. Dice the pork belly into 2.5cm cubes.
  2. Peel and cut the onion in half and then slice into 3mm thick half-moon shapes.
  3. Slice the garlic as thinly as you can.
  4. Bring a wide pan of water to the boil and then add the pork.
  5. Simmer for 20 minutes, then remove and pat dry.
  6. Clean out the pan and then add half of the cooking oil.
  7. Add the sliced onion and pork and cook for 10-12 minutes on a high heat to get a little colour.
  8. Throw in the garlic, chilli flakes and black pepper and cook for another 60 seconds.
  9. Pour in the water, soy, vinegar and honey.
  10. Bring to a boil before turning down to medium and then simmer for 70 minutes.
  11. After an hour or so dice the pineapple into cubes roughly the same size as the pork.
  12. Add the remaining cooking oil to another pan over a high heat.
  13. Throw in the pineapple and sear on both sides, this should take 7 or 8 minutes.
  14. Add the pineapple to the pork mix and cook on for a final 20 minutes.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 988Total Fat: 58gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 39gCholesterol: 169mgSodium: 3173mgCarbohydrates: 66gFiber: 4gSugar: 49gProtein: 54g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!


Saturday 21st of August 2021

Is there an instant pot version of this?

Brian Jones

Saturday 21st of August 2021

Hi Ryan

Because it is a sticky glaze you will struggle to do get the same thing in the IP, a large part of the cooking process is cooking off the liquid and getting the juices all sticky. A pressure cooker keeps the liquid so it is just not the same.

You could do the simmering of the pork in the IP, but you will not save any time, just reduce the cooking time by a third and give it a 10-minute release.

Karl Nilsson

Sunday 19th of July 2020

I just made this recipe, and it turned out great! Thanks for posting it--nice write-up. I'll email you a couple of photos.


Brian Jones

Tuesday 21st of July 2020

Thanks Karl, glad you enjoyed it, I'd love to see some pictures!

David Doerr

Sunday 21st of June 2020

Is there an alternative to Instagram? Can’t figure it out! Would like to send you photo of our Spicy Sticky Pork Belly. David Doerr (Previous commenter)

David Doerr

Sunday 21st of June 2020

Just got up from the table. This was very good. I followed the recipe exactly and wife and I both enjoyed it. Despite being in lock down mode, my son had just sent me some black vinegar as a present and I had pork belly and a pineapple. A lucky search and now there is little bit left to see how it reheats. I am looking forward to retro curry in the near future. I am “well aged” and was able to make this dish without getting stressed out. Thank you so much.

Brian Jones

Sunday 21st of June 2020

Hey David... Great to hear from you, I love this recipe. It is one of the more "obscure" recipes on my site and I am chuffed that you liked it! The retro chicken and pineapple curry is a "marmite" dish, it reminds me of the curries that my parents cooked in the late 70's we always have some of the sauce in the freezer, it is superb with a pork chop!

I'd love to see your version you can also find me on Facebook, Twitter or even email [email protected]

Take care!



Tuesday 24th of April 2018

Oh wow! I'm seriously drooling now. I love pineapple with meat and I confess I do very occasionally enjoy pineapple on pizza (don't tell anyone though :)) ) This looks and sounds so tasty, can't wait to try it.

Brian Jones

Wednesday 25th of April 2018

Get out!!! Just kidding, we all have our own afflictions to deal with... Tee hee, enjoy this recipe is a proper big hearty crowd pleaser.

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