Agave-Glazed Pork Belly with Grilled Pineapple

Agave-Glazed Pork Belly with Grilled Pineapple
Photo by Dean Kaufman


  • All chiles are available at better supermarkets, farmers' markets, and Latin markets. Agave syrup (nectar) is available at better supermarkets and natural foods stores.
  • ¼ cup apple cider vinegar
  • Vegetable oil
  • 3 serrano chiles
  • 3 habanero chiles
  • 2 teaspoons freshly ground black pepper
  • 1 pineapple
  • + 4 more ingredients
    • 4 teaspoons kosher salt
    • 1 cup agave syrup
    • 6 poblano chiles
    • 1 pork belly (with or without rib bones)

Preheat oven to 250°F. Season pork belly all over with 4 teaspoons salt and 2 teaspoons pepper. Place chiles in a large roasting pan. Place pork belly, skin side down, on top of chiles; drizzle with 1/2 cup agave. Pour remaining 1/2 cup agave and 2 cups water into pan. Cover pan tightly with lid ...

View full recipe at Epicurious


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