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Samoan Grilled Pork Belly with Pineapple Glaze
Tender, succulent pork belly grilled to perfection and coated in a sweet and tangy pineapple glaze, offering a delightful balance of savory and tropical flavors.
๐ง ์ฌ๋ฃ
- 2 lbs Pork belly(cut into 1/2 inch thick strips, skin removed)
- 1 cup Pineapple juice
- 0.5 cup Soy sauce
- 0.5 cup Brown sugar(packed)
- 0.25 cup Ketchup
- 2 cloves Garlic(minced)
- 1 tsp Fresh ginger(grated)
- 1 tbsp Rice vinegar
- 1 tsp Sesame oil
- 3 tbsp Olive oil(for grill)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the marinade and glaze: In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, minced garlic, grated ginger, rice vinegar, and sesame oil until the sugar has completely dissolved.
- 2
Marinate the pork: Add the sliced pork belly strips to the marinade. Ensure the pork is fully coated. Cover and refrigerate for at least 3 hours, or preferably overnight.
- 3
Fire up the grill: Preheat your grill to medium-high heat.
- 4
Grill the pork belly: Remove the pork belly from the marinade (discard the used marinade). Grill for about 3-5 minutes per side, until browned and slightly crispy.
- 5
Caramelize the glaze: While the pork is grilling, you can simmer the reserved marinade in a small saucepan over medium heat until it thickens into a glaze-like consistency. In the last minute of grilling, brush the thickened glaze generously over both sides of the pork belly, allowing it to become sticky and caramelized.
- 6
Serve and garnish: Remove from grill, let rest for a few minutes, then slice and serve hot.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor an extra crispy skin, ensure the pork belly is dry before grilling.
- โAdjust the sweetness and tanginess of the glaze to your preference by adding more brown sugar or a splash of lime juice.
- โIf grilling isn't an option, you can bake the pork belly in the oven at 375ยฐF (190ยฐC) for about 45-60 minutes, or until cooked through and tender, then broil for a few minutes to crisp up the edges.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a pinch of red pepper flakes to the marinade for a touch of heat.
- Incorporate other tropical fruits like mango or papaya into the glaze.
- Use pork shoulder instead of pork belly for a leaner option.