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Agave-Glazed Pork Belly with Grilled Pineapple

Agave-Glazed Pork Belly with Grilled Pineapple Recipe

  • 1 4-pound pork belly (with or without rib bones)
  • 4 teaspoons kosher salt plus more
  • 2 teaspoons freshly ground black pepper plus more
  • 6 poblano chiles, stemmed, coarsely chopped
  • 3 habanero chiles, stemmed, sliced into 1/4" rounds
  • 3 serrano chiles, stemmed, chopped
  • 1 cup agave syrup (nectar), divided
  • Vegetable oil
  • 1 ripe pineapple (about 3 1/2 pounds), peeled, cored, cut into 1/2" rounds
  • 1/4 cup apple cider vinegar
  • All chiles are available at better supermarkets, farmers markets, and Latin markets. Agave syrup (nectar) is available at better supermarkets and natural foods stores.
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