Imagine succulent, melt-in-your-mouth pork belly, infused with the sweet and tangy notes of ripe pineapple. This isn't your average pork dish; it's a symphony of flavors and textures, a culinary adventure that will tantalize your taste buds. The rich, savory depth of the braised pork perfectly complements the bright, juicy sweetness of the pineapple, creating a harmonious balance that's both comforting and exciting. This recipe elevates a classic comfort food to new heights, showcasing the beautiful interplay between sweet and savory.
Forget tough, dry pork belly – this recipe guarantees tender, flavorful perfection. The slow braising process ensures the pork absorbs all the delicious flavors, resulting in a dish that's incredibly satisfying and utterly irresistible. Ready to embark on this culinary journey and create this unforgettable masterpiece? Let's dive into the step-by-step instructions and transform ordinary pork belly into an extraordinary dining experience.
Tools Needed
- Pan
- Bowls
Ingredients
- Pork belly: 1 kg
- Pineapple: 500g (after peeling)
- Onions
- Garlic
- Non-spicy chili peppers
- Sugar: 1 tablespoon
- Seasoning powder: 1 tablespoon
- Fish sauce: 1 tablespoon
- Rock sugar: 1 tablespoon
- MSG: a little (optional)
- Cooking oil or lard: 1 tablespoon
- Oyster sauce: 1 tablespoon
- Water: enough to cover the meat
- Pepper
- Chopped green onions
- Chopped onion roots
Step-by-Step Instructions
Step 1. Prepare Ingredients & Marinate
- Wash, cut into quarters, remove the stem, and cut into bite-sized pieces. Not too thin and not too thick.
- Wash and drain. Cut into cubes.
- Marinate with 1 tablespoon of sugar for 500g of pineapple.
- Marinate with 1 tablespoon of seasoning powder, 1 tablespoon of fish sauce, 1 tablespoon of rock sugar, onions, garlic, 1 tablespoon of ground non-spicy chili peppers, and a little MSG (optional). Mix well and let the meat absorb the spices for 15 minutes.
Step 2. Caramelize & Braise the Pork
- Heat 1 tablespoon of lard in a pan. Add 1 tablespoon of sugar and simmer over low heat until it turns a caramel color.
- Quickly add the marinated meat to the caramel and stir-fry until it absorbs all the spices.
- Add water to cover the meat, 1 tablespoon of oyster sauce, and stir well. Bring to a simmer.
Step 3. Add Pineapple & Simmer
- After the meat is cooked, add the marinated pineapple and sugar. Reduce heat to low and simmer slowly, stirring occasionally, until the sauce thickens.
Step 4. Season, Garnish & Serve
- Season with more fish sauce (if needed) and pepper at the end for extra flavor.
- Add chopped green onions, onion roots, and chili peppers for garnish.
Read more: Vietnamese Braised Pork Ribs: A Step-by-Step Guide
Tips
- Use pork belly with both lean and fat for a more flavorful and shiny dish.
- Don't rush the braising process; simmer over low heat to ensure the meat absorbs the spices well and has a nice color.
- If your pineapple is too sour, marinating it with sugar will balance the flavor.
- Adding fish sauce at the end enhances the fragrance and flavor.
Nutrition
- Fat: 40-50g
- Carbs: 20-30g
- Protein: 30-40g
FAQs
1. Can I use canned pineapple instead of fresh?
Yes, canned pineapple works well! Just drain the juice before adding it to the pot. The cooking liquid will still provide enough moisture.
2. How do I know when the pork belly is cooked through?
The pork belly should be incredibly tender and easily pierced with a fork. The internal temperature should reach around 195°F (90°C).
This fragrant braised pork belly with pineapple is a dish that effortlessly blends sweet and savory flavors into a truly unforgettable culinary experience. From the tender, melt-in-your-mouth pork to the bright, juicy pineapple, each bite is a delightful surprise. Enjoy this impressive yet surprisingly easy-to-make recipe with family and friends – they'll be asking for seconds!