Easy Pineapple-Glazed Pork Belly Recipe: One Slab of Sticky-Sweet Bliss

Craving something sticky, sweet, and dangerously easy?

Meet the pineapple glazed pork belly that makes weeknight cooking feel like a celebration.

This recipe turns a single slab of pork belly into caramelized bliss with minimal fuss. That’s why you’ll love it—big flavor, small effort.

But here’s the catch! It tastes fancy even if you don’t.

Equipment: Must-haves

• Oven (reliable and preheated)
• Sharp knife
• Cutting board
• Cast iron skillet or heavy frying pan
• Baking sheet
• Wire rack that fits the baking sheet
• Small saucepan
• Mixing bowl
• Measuring spoons

Equipment: Nice-to-haves

• Meat thermometer (to check internal temperature)
• Basting brush
• Immersion blender or blender (for a super-smooth glaze)
• Kitchen twine (if you want a neater roast)
• Mandoline (for super-even pineapple slices)

Ingredients

• 1.5 lb pork belly, skin-on and trimmed
• 1 pineapple, peeled, cored, and diced
• 1/4 cup brown sugar, packed
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp honey
• 2 clove garlic, minced
• 1 tsp fresh ginger, grated
• 1 tsp chili flakes (adjust to taste)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp neutral oil (vegetable or canola)
• 1 tsp cornstarch (optional, for thickening)
• 1 tbsp water (for cornstarch slurry, optional)
• 1 green onion, sliced thin for garnish

Instructions

1. Preheat the oven to 425F and position a rack in the middle. This blast of heat starts the crisping party.
2. Pat the pork belly very dry with paper towels. Dry skin = crisp skin. Seriously, it’s the secret handshake of good pork.
3. Score the skin in a shallow crosshatch using a sharp knife, being careful not to cut into the meat. This helps fat render and skin puff.
4. Season the meat side with salt and black pepper. Rub a little oil over the skin and scatter a pinch of salt on top to draw moisture out.
5. Heat the cast iron skillet over medium-high until shimmering. Sear the pork belly fat-side down to render some fat and get light golden color, about a few minutes. Use tongs and beware of splatter.
6. Transfer the pork belly to a wire rack set over a baking sheet, skin-side up. Place the whole setup in the preheated oven and roast for 30 minutes to jump-start crisping.
7. Reduce oven temperature to 325F without opening more than necessary. Continue roasting until the pork is tender and a knife slides in easily, about 60 minutes. If you have a meat thermometer, look for the meat portion to reach around 165F to 175F for tenderness.
8. While the pork roasts, make the pineapple glaze. Combine diced pineapple, brown sugar, soy sauce, rice vinegar, honey, minced garlic, grated ginger, and chili flakes in a small saucepan over medium heat.
9. Bring the glaze to a simmer and mash some pineapple pieces with the back of a spoon to release juices and build body.
10. Let the glaze simmer gently until it reduces and thickens, about 10 to 12 minutes. If you prefer a smooth glaze, carefully blitz with an immersion blender or regular blender and return to heat.
11. If glaze is too thin, mix cornstarch with water to make a slurry and whisk into the simmering glaze until it thickens. Remove from heat and taste; adjust salt, sweetness, or heat if needed.
12. When the pork is tender, brush a generous layer of the pineapple glaze over the meat and return to the oven. Increase temperature to 450F and roast for another 8 to 10 minutes to caramelize the glaze. Keep an eye on it—sugars can go from golden to char quickly.
13. If you want extra bubbly caramel, finish under the broiler for 1 to 2 minutes, watching closely to avoid burning. That’s your ticket to glossy, lacquered skin.
14. Remove the pork belly from the oven and let it rest for 10 minutes. Resting lets juices redistribute so every slice is juicy not sad.
15. Slice the pork belly against the grain into thick ribbons and spoon any reserved glaze over the top. Garnish with sliced green onion and serve immediately.

What Else You Should Know

Tip: Patting the skin dry and salting it early helps achieve that coveted crackle. It’s low drama, high reward.

Variation: Swap the pineapple for mango if you want a slightly less acidic glaze.

Or add a splash of orange juice for citrus brightness.

Make-ahead: Roast the pork belly fully, cool, then refrigerate. Reheat gently and glaze just before serving for last-minute wow factor.

Serving suggestion: Serve slices over steamed rice or in a sandwich with crisp slaw.

That contrast of fatty meat and tangy pineapple is irresistible.

Storage: Keep leftovers in an airtight container in the refrigerator up to three days. Reheat gently in a skillet or oven to keep the skin tender but tasty.

Final note: This recipe uses a single slab of pork belly and a single pineapple to keep things simple.

You’ll look like a kitchen rockstar without the stress. Go on—slice into that lacquered glory.