Photo: Sam Loyd
Agave-Glazed Pork Belly with Grilled Pineapple
11 ingredients
Makes 6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
481
Calories
28g
Protein
28g
Fat
30g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Agave | 1 tsp (7g) | 21 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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.
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes