By Jonathan Valdez, MBA, RDN, CSG, CDN, CCM, CDCES, ACE-CPT
Makes 6 servings
3 tablespoons canola oil
3 pounds pork belly (boneless), cut into 2” cubes (1” for a crispier taste)
1 onion, peeled and chopped
7 cloves garlic, peeled and minced
1⁄4 cup Dole pineapple juice (keep leftovers if you want to use more)
1⁄2 cup apple cider vinegar
1⁄2 cup soy sauce (can use low sodium if preferred)
1⁄2 cup water
2 teaspoons black peppercorns (whole)
4 bay leaves (whole)
2 tablespoons brown sugar
1 cup fresh Dole pineapple, cut in chunks
MSG and pepper to taste
1. In a wide pan or pot, over medium-high heat, heat oil.
2. Add pork belly and then cook for about 3 minutes or until pork belly is lightly browned. Don’t overcrowd the pot or pan. Cook in batches, if needed. *If you use 1” slices, it will take about 2 minutes. For crispier pork, cook for about 4-5 minutes. Turn and cook for another 2 minutes or until all sides are lightly browned or crisped to desire.
3. Remove pork belly from the pan and drain on paper tow
els. Drain excess oil from pot or pan as desired, but leave at least some of the oil to cook the onions and garlic.
4. In the pan or pot coated with oil, add the onions and garlic, stirring regularly, until onions are translucent and garlic is cooked, but not browned.
5. Add drained pork belly back into the pan and then stir to combine.
6. Add the pineapple juice and apple cider vinegar. Bring to a boil, uncovered and without stirring for about 4 minutes.
7. Add bay leaves, peppercorns, water and soy sauce. Stir to distribute and bring to a boil.
8. Lower heat, cover and simmer for about 30 minutes or until very tender and liquid is reduced.
9. Add brown sugar and stir to combine. Season with MSG and pepper to taste. Continue to
simmer until the sauce is thickened.
10. Add pineapple chunks and cook for about 2-3 minutes. Serve hot with rice on the side.
Photo by: Jonathan Valdez