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Hawaiian-Style Pork Belly with Pineapple Rice
Hawaiian-Style Pork Belly with Pineapple Rice

Hawaiian-Style Pork Belly with Pineapple Rice

5 Hr(s) 30 Min(s) incl. marinating
15 Min(s) Prep
5 Hr(s) 15 Min(s) Cook
Transform your kitchen into an island barbecue with a recipe for Hawaiian-Style Pork Belly with Pineapple Rice. Hawaiian-style pork belly includes fresh pineapple, chopped gingerroot, Sriracha sauce and more.
What You Need
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12 servings
Original recipe yields 12 servings
3 cups fat-free reduced-sodium chicken broth, divided
3 cups cut-up fresh pineapple (1/2-inch pieces), divided
3 cloves garlic
2 Tbsp. chopped gingerroot
2 tsp. Sriracha sauce (hot chili sauce)
2 Tbsp. cornstarch
1 pork belly (3 lb.)
2 cups instant brown rice, uncooked
1 cup chopped red peppers
2 green onions, sliced
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Let's Make It
1
Blend 1 cup chicken broth with 2 cups pineapple, garlic and ginger in blender until smooth. Add ketchup, Worcestershire sauce, Sriracha sauce and cornstarch; mix well.
2
Place meat in shallow dish. Pour 1-1/2 cups pineapple sauce over meat. Refrigerate 2 hours to marinate. Meanwhile, bring remaining pineapple sauce to boil in saucepan, stirring constantly; cook and stir 1 min. Remove from heat; cool.
3
Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350°F.
4
Remove meat from marinade; discard marinade. Place meat, fat side up, on grate over unlit area. Grill 2-1/2 to 3 hours or until meat is tender and done (180°F).
5
Meanwhile, reserve 1/2 cup of the cooked pineapple sauce for serving with the cooked meat; refrigerate until ready to use. Combine remaining pineapple sauce with rice, peppers, remaining chicken broth and remaining cut-up pineapple; spoon onto center of large sheet of heavy-duty foil with sides of foil turned up. Fold foil to make packet. Refrigerate until ready to grill.
6
Remove meat from grill; cover. Let stand 15 min. Meanwhile, place foil packet on grate over lit area of grill; cook 12 to 15 min. or until rice is tender.
7
Cut slits in foil to release steam before carefully opening packet. Fluff rice with fork. Add onions; mix lightly.
8
Cut meat across the grain into thin slices; place on platter. Drizzle with reserved pineapple sauce. Serve with the rice mixture.
Kitchen Tips
Tip 1
Resting Meat: Why and How Long?
Roasted and grilled meats should be rested by covering loosely with foil before serving. During cooking, meats' flavorful juices concentrate near the exterior; resting allows the juices to redistribute throughout the meat and prevents the juices from releasing when cut. Individual steaks or chops can be rested for 5 min. or less. Larger cuts of meat up to 2 lbs. should be rested 10 min. or so. Roasts should be rested 10 to 20 min., depending upon how large they are.
Tip 2
Serving Suggestion
Serve this main dish with a mixed green salad for a quick-and-tasty weekday meal.
Tip 3
Food Facts
Pork bellies are sold either whole or cut into strips. For this recipe we recommend using a pork belly that is not pre-sliced. Look for pork bellies in warehouse stores, ethnic grocery stores or larger supermarkets. If your local retail meat department does not carry pork bellies, ask the meat manager if he can special order one for you.
Tip 4
Note
This flavorful meat can be marinated up to 24 hours before cooking as directed.
Nutrition
Calories
500
Calories From Fat
0
% Daily Value*
Total Fat 34g
44%
Saturated Fat 12g
60%
Trans Fat 0g
Cholesterol 40mg
13%
Sodium 460mg
20%
Total Carbohydrates 38g
14%
Dietary Fiber 3g
11%
Sugars 7g
14%
Protein 9g
18%
Vitamin A
10%
Vitamin C
20%
Calcium
2%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
12 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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