Sticky Pork Belly with Pineapple and Soy Sauce
Sticky pork belly with pineapple and soy sauce, twice-cooked to create a delicious sweet, sour and salty dish with Anglo-Chinese influences.
The first phase of cooking involves simmering the pork in water, then it is simmered in honey, soy, chilli and vinegar. So whilst this dish takes a while to cook, it is really easy!
Twice Cooked Pork Belly with Chinese Influences
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... just don't tell my wife!
It is particularly good with pork, whether that be my sweet and sour pork chops, my sideways look at a gammon salad or pork and pineapple-filled lettuce wraps.
I even use it in a fruity pineapple and chicken curry!
This pork belly recipe features wonderfully fatty pork belly and uses pretty classic Chinese techniques, and combines them with very western takeaway sticky, sweet and sour flavour combinations.
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.
They are not bad for you; it is just what it is. However, by cooking twice, you are removing them and not adding them into the braising liquid, which leads to a crystal clear, shiny glaze.
If you are looking for other braised pork belly recipes, then you must check out my Indonesian-influenced babi chin, Korean-influenced pork belly, salt and pepper pork belly or Vietnamese pork belly recipes.
Frequently Asked Questions
What is Chinkiang vinegar?
Chinkiang is Chinese black rice vinegar; it has a deep, rich, almost smoky flavour that is far more complex than white rice vinegar.
I use it in lots of my Chinese-inspired recipes, particularly sweet and sour recipes. You can substitute regular rice vinegar, but the flavour profile will change a lot.
Can I use fresh pineapple?
Yes, absolutely, it works wonderfully. But I cook for two, and a whole pineapple leads to lots of leftovers, and I only use it if I have a plan to use it up in the short term.
Should I use tinned pineapple in syrup or juice?
Use pineapple in natural juice rather than syrup. I personally think that is pretty sage advice for all cooking, particularly savoury cooking!
Can I omit the dried chilli?
Yes, this recipe works just as well sans chilli. If spice is an issue, you should scale back the black pepper, too!
I'm a bit of a fiend for spice, but I am aware not everyone is.
Serving Suggestions
I almost always serve this twice-cooked sticky pork belly recipe with rice of some description.
It is pictured here with plain steamed rice, but it would be great with egg-fried rice, too.
But it would work well with stir fried broccoli or an asparagus stir fry. The veggies make a nice lighter note for this meat-dominated recipe.
This quickly-cooked Asian Cabbage recipe would also be a good option.
If you wanted to rock something a little lighter, then this papaya salad or cucumber salad would be a good choice!
Equipment Used
I only mention specific brands of equipment if I think they will make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/Stovetop.
- 33-35cm (13-14") skillet or frying pan.
- 20cm (8") nonstick frying pan.
- Chopping board.
- Sharp kitchen knife.
- Sieve or colander.
- Kitchen paper.
- A combination of weighing scales, measuring cups and spoons.
Spicy Sticky Pork Belly Recipe
Ingredients
- 400 g Pork Belly 14oz
- 230 g Tinned Pineapple in Juice 8oz
- 1 Large Onion 250g
- 4 Cloves Garlic
- 50 ml Chinkiang Vinegar 3 tablespoon + 1 teaspoon
- 125 ml Light Soy Sauce ½ Cup
- 75 g Honey 3½ Tbsp
- 1 teaspoon Dried Chilli Flakes
- 1 teaspoon Black Pepper
- 2 tablespoon Cooking Oil
- 250 ml Water 1 Cup
Instructions
- Peel and cut the onion in half, and then slice into 3mm (⅛") thick half-moon shapes.
- Peel the garlic then slice it as thinly as you can.
- Dice the pork belly into 2.5cm (1") cubes.
- Bring a large skillet or frying pan (32-35cm or 13-14") of water to a boil, add the pork and simmer for 20 minutes, then remove and pat dry.
- Clean out the pan and return it to a high heat. When it is hot, add half of the cooking oil. Add the sliced onion and pork and cook for 10-12 minutes to get a little colour.
- Throw in the garlic, chilli flakes and black pepper and cook for another 60 seconds.
- Pour in the water, soy, vinegar and honey. Bring to a boil before turning down to medium-low and then simmer for 70 minutes.
- Dry the pineapple on a little kitchen paper.
- Heat the remaining oil in a second nonstick frying pan (20cm or 8" or larger) over a high heat. Throw in the pineapple and sear on both sides; this should take 7 or 8 minutes.
- Add the pineapple to the pork mix and cook for a final 20 minutes.
Is there an instant pot version of this?
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.
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.
Karl
Thanks Karl, glad you enjoyed it, I'd love to see some pictures!
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)
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.
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 https://www.facebook.com/growitcookiteatit, Twitter https://twitter.com/KrumpliBrian or even email [email protected].
Take care!
Brian
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.
I totally agree about the fattier cuts of meat! I try to tell my kids that yet my daughter is always cutting off the tiniest pieces of fat. This looks so good and I know that sticky sauce must be packed with flavor.
Ooh my husband would go crazy for this. I bet the sauce would work just as well on chicken thighs if I can't get a hold of pork belly, don't you think?
What a delicious pineapple pork belly! I am in love with the colors. I simply cannot wait to try it! Very interesting combination of ingredients. I am saving this recipe for later. Thank you for sharing this incredible recipe. Yum!
I love the combination of pineapple with meat, and this pork belly looks and sounds simply delicious! Spicy food is such a treat ♥♥♥
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.
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.
They used to call me Sticky Spicy Pineapple Pork Belly in seventh grade, so this brings back a lot of memories.
I have no idea what 7th grade is, they did no start using that way of working out what year you were in until long after I left school. However I can definitely attest to the fact that kids were a lot less cruel at your school than mine!
I totally agree about the fattier cuts of meat! I try to tell my kids that yet my daughter is always cutting off the tiniest pieces of fat. This looks so good and I know that sticky sauce must be packed with flavor.
Oh man it drives me insane, I just don't get it!
Ooh my husband would go crazy for this. I bet the sauce would work just as well on chicken thighs if I can't get a hold of pork belly, don't you think?
It certainly would be tasty on chicken wings, I would maybe scale back on the vinegar a little on chicken as it is naturally less fatty than pork belly so needs less astringency. Changing out meats in a recipe always involves a little jigging to make it work.
What a delicious pineapple pork belly! I am in love with the colors. I simply cannot wait to try it! Very interesting combination of ingredients. I am saving this recipe for later. Thank you for sharing this incredible recipe. Yum!
Thanks Veena
I love the combination of pineapple with meat, and this pork belly looks and sounds simply delicious! Spicy food is such a treat ♥♥♥
Thanks Natalia, I am rather fond of a bit of spice 😀