Special Occasion

Pork Belly Bites with Grilled Pineapple and Sticky Sauce

A great addition to your canape menu. These pork belly bites will have your guests begging for more! Start this recipe the day before.

Intermediate
approx. 24 canapes
45 mins prep (+ day before)
1 hour cook (+ assemble time)

900g pork belly

Ingredients

900g pork belly

Rock salt (enough to coat the pork belly)

1 small pineapple, peeled

1 Tbsp butter

1 bottle of lager beer

Wooden skewers

Sticky fragrant sauce

1/2 cup of brown sugar

Zest of 1/2 orange

1 tsp of mustard seeds

1 clove garlic (crushed)

5 Tbsp white vinegar

5 Tbsp water

1 tbsp soy sauce

1/2 tsp chipotle tabasco sauce (optional)

1 tbsp olive oil

1 tbsp maple syrup

1/2 tsp coriander seeds

Ground black pepper to taste

Ingredients

900g pork belly

Ingredients

900g pork belly

Rock salt (enough to coat the pork belly)

1 small pineapple, peeled

1 Tbsp butter

1 bottle of lager beer

Wooden skewers

Sticky fragrant sauce

1/2 cup of brown sugar

Zest of 1/2 orange

1 tsp of mustard seeds

1 clove garlic (crushed)

5 Tbsp white vinegar

5 Tbsp water

1 tbsp soy sauce

1/2 tsp chipotle tabasco sauce (optional)

1 tbsp olive oil

1 tbsp maple syrup

1/2 tsp coriander seeds

Ground black pepper to taste

Nutrition

No items found.
01
Preparation - start this recipe the day before

Cut the pork belly into strips lengthwise (approx. 2.5 inch each) and pat dry.

Place pork belly on a roasting tray lining them skin side up.

Top pork belly skin generously with rock salt. Place in the fridge until the next day.

01
02
Baking the pork belly (stage 1)

Pre-heat oven at 180°C fan bake.

Place pork belly strips on a roasting tray, skin side up and roast for 30 mins (checking frequently).

Remove from oven and take off the rock salt crust that has formed over the pork belly skin. You can use a pastry brush to do this.

02
03

Baking the pork belly (stage 2)

Turn the oven down to 160°C.

Add the lager beer to the pork belly roasting tray to cover just the meat (not the skin).

Return the pork belly to the oven for a further 20 mins until nicely browned. Be careful not to overcook.

Transfer the pork belly to a cutting board and rest for 10 to 15 mins.

Cube the pork belly strips skin side down (approx. 2 inch) each.

03
04
Pineapple and sticky fragrant sauce

Keep the pineapple standing up and slice it lengthwise down the middle to create two halves. Cut each half, lengthwise, down the middle to create quarters. Locate the thick, fibrous core at the corner of each quarter and slice it off.

Dice the pineapple quarter into 2 inch even chunks.

Heat a pan or grill plate on medium-high. Place a few pieces of diced pineapple into the pan and cook for 3 to 4 minutes on each side until golden. Repeat with the remaining pieces. Leave the chunks to cool down on a paper towel.

Sauce

In a bowl combine all ingredients, except the olive oil, garlic and water. Mix them well.

Heat the olive oil in a non-stick frying pan over a medium heat. Add the crushed garlic and cook for 2 mins. Add the combined ingredients. Bring it to boil and cook for about 3 to 4 mins (be careful not to overcook). Turn the heat off.

Add 5 Tbsp water. Mix well. It should be quite watery at this stage, as it cools down it will become thicker.

Pour the sauce into a small serving dish.

04
05
Serving

Option 1 - Skewer the pieces of pork belly and grilled pineapple with wooden skewers. Place it on a dish and drizzle the sticky fragrant sauce on the top (or serve the sticky sauce on the side as a dipping sauce).

Option 2 - On a canape spoon - pour sticky sauce in first then add pork belly bite (skin side up), and top with a grilled pineapple piece.

05
Learn more about roasting
Learn more about Roast

Suitable cuts

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Special Occasion

Pork Belly Bites with Grilled Pineapple and Sticky Sauce

A great addition to your canape menu. These pork belly bites will have your guests begging for more! Start this recipe the day before.

45 mins prep (+ day before) | 1 hour cook (+ assemble time)
Intermediate
approx. 24 canapes

900g pork belly

Ingredients

900g pork belly

Rock salt (enough to coat the pork belly)

1 small pineapple, peeled

1 Tbsp butter

1 bottle of lager beer

Wooden skewers

Sticky fragrant sauce

1/2 cup of brown sugar

Zest of 1/2 orange

1 tsp of mustard seeds

1 clove garlic (crushed)

5 Tbsp white vinegar

5 Tbsp water

1 tbsp soy sauce

1/2 tsp chipotle tabasco sauce (optional)

1 tbsp olive oil

1 tbsp maple syrup

1/2 tsp coriander seeds

Ground black pepper to taste

01
Preparation - start this recipe the day before

Cut the pork belly into strips lengthwise (approx. 2.5 inch each) and pat dry.

Place pork belly on a roasting tray lining them skin side up.

Top pork belly skin generously with rock salt. Place in the fridge until the next day.

02
Baking the pork belly (stage 1)

Pre-heat oven at 180°C fan bake.

Place pork belly strips on a roasting tray, skin side up and roast for 30 mins (checking frequently).

Remove from oven and take off the rock salt crust that has formed over the pork belly skin. You can use a pastry brush to do this.

03

Baking the pork belly (stage 2)

Turn the oven down to 160°C.

Add the lager beer to the pork belly roasting tray to cover just the meat (not the skin).

Return the pork belly to the oven for a further 20 mins until nicely browned. Be careful not to overcook.

Transfer the pork belly to a cutting board and rest for 10 to 15 mins.

Cube the pork belly strips skin side down (approx. 2 inch) each.

04
Pineapple and sticky fragrant sauce

Keep the pineapple standing up and slice it lengthwise down the middle to create two halves. Cut each half, lengthwise, down the middle to create quarters. Locate the thick, fibrous core at the corner of each quarter and slice it off.

Dice the pineapple quarter into 2 inch even chunks.

Heat a pan or grill plate on medium-high. Place a few pieces of diced pineapple into the pan and cook for 3 to 4 minutes on each side until golden. Repeat with the remaining pieces. Leave the chunks to cool down on a paper towel.

Sauce

In a bowl combine all ingredients, except the olive oil, garlic and water. Mix them well.

Heat the olive oil in a non-stick frying pan over a medium heat. Add the crushed garlic and cook for 2 mins. Add the combined ingredients. Bring it to boil and cook for about 3 to 4 mins (be careful not to overcook). Turn the heat off.

Add 5 Tbsp water. Mix well. It should be quite watery at this stage, as it cools down it will become thicker.

Pour the sauce into a small serving dish.

05
Serving

Option 1 - Skewer the pieces of pork belly and grilled pineapple with wooden skewers. Place it on a dish and drizzle the sticky fragrant sauce on the top (or serve the sticky sauce on the side as a dipping sauce).

Option 2 - On a canape spoon - pour sticky sauce in first then add pork belly bite (skin side up), and top with a grilled pineapple piece.