Saturday, November 22, 2014

Braised Pork Belly with Pineapple

Braised Pork Belly with Pineapple. Sweet braised dishes have become regular to OPC. The dish come in many versions but they are almost similar with the use of common ingredients. Click the link of the list below to check out some of the pork and beef braised dishes that we had.

Braised Pork Belly and Quail Egg

Braised Pork and Tofu with Black Fungus

Braised Pork Leg with Tausi

Asado Bulalo, Beef Shank Asado

Braised Pork Knuckles and Tofu with Black Beans

Beef Pares

Pata with Coke, Pork Leg Braised with Coke

Pata Tim

Braised Pork Leg with Hoisin Sauce

Pork Spareribs With Tausi

Mango Beer Braised Beef Spare Ribs

Beef Asado, Braised Beef

Asado Bulalo, Beef Shank Asado

Braised Beef

Beef Pares

Today’s Braised Pork Belly with Pineapple is also similar except with the addition of pineapple slices.

Here is the recipe on my Braised Pork Belly with Pineapple


1/2 kilo pork belly, pork rasher

1 small can pineapple slices in syrup

1 head garlic, crushed

1/4 cup soy sauce

1/4 cup oyster sauce

1-2 tbsp. brown sugar

2-3 pcs. star anise

2-3 pcs. bay leaf

1/2 tsp. ground peppercorns

1/4 cup cornstarch


Cooking procedure:

If using pork belly cut into 2”X1” rectangles (rashers are pre-cut to this size). In a sauce pan put the pork and add 3 to 4 cups of water, add in the soy sauce, oyster sauce, star anise, garlic, sugar, ground, ground peppercorns, bay leaf and the pineapple slice including the syrup. Bring to a boil and simmer for 45 to 60 minutes or until the pork are tender and pork skin turned to jelly like softness. Add more water if necessary. When pork are done and tender, reduce the broth by half and thicken with cornstarch diluted in 1/4 cup of water let cook for another minute. Correct saltiness if required. Serve with steamed rice.


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