Pineapple Pork Belly Soy Glaze (Air Fryer Method)
Sweet and Savory Pineapple Pork Belly Braised in Soy Sauce: An Air Fryer Delight
Experience the perfect balance of sweet, savory, and tangy with this Pineapple Pork Belly Soy Glaze! Using an air fryer makes the pork belly incredibly tender and less greasy. The rich soy glaze, infused with fragrant garlic, a hint of ginger, and a touch of spice from chili flakes and peppers, beautifully complements the caramelized sweetness of pan-fried pineapple. This recipe offers a delightful texture and vibrant flavor profile, making it a star dish for any meal.
Main Ingredients
- 600g Pork Belly, cut into bite-sized pieces
- 4 slices Fresh Pineapple
- 1 pinch Herb Salt (or regular salt)
- 4 Tbsp Mirin (or cooking sake)
Flavorful Soy Glaze
- 1/3 cup Soy Sauce
- 1/3 cup Mirin (or cooking sake)
- 1/3 cup Sugar
- 1/3 cup Water
- 1 Tbsp Grated Ginger
- 5 cloves Garlic, thinly sliced
- A pinch of Dried Red Chili Flakes (adjust to taste)
- 1 Green Chili (e.g., Serrano or Jalapeño), seeds removed and finely chopped
- 1 Red Chili (e.g., Fresno or Bell Pepper for color), seeds removed and finely chopped
- 1/3 cup Soy Sauce
- 1/3 cup Mirin (or cooking sake)
- 1/3 cup Sugar
- 1/3 cup Water
- 1 Tbsp Grated Ginger
- 5 cloves Garlic, thinly sliced
- A pinch of Dried Red Chili Flakes (adjust to taste)
- 1 Green Chili (e.g., Serrano or Jalapeño), seeds removed and finely chopped
- 1 Red Chili (e.g., Fresno or Bell Pepper for color), seeds removed and finely chopped
Cooking Instructions
Step 1
Begin by preparing all your ingredients. For the pork belly, pat it dry with paper towels to remove excess moisture, which helps it brown better.
Step 2
Time to marinate the pork belly. Sprinkle the 4 tablespoons of mirin and a pinch of herb salt (or regular salt) over the pork belly slices. Gently toss to coat evenly and let it marinate for about 10 minutes. Mirin helps to tenderize the meat and remove any porky odors.
Step 3
Preheat your air fryer to 180°C (350°F). Place the marinated pork belly in the air fryer basket in a single layer, ensuring not to overcrowd it. Cook for 15 to 20 minutes. This initial cooking renders out a lot of the fat, making the pork belly crispier and less greasy.
Step 4
After the initial 15-20 minutes, carefully flip the pork belly slices. Continue to air fry for another 10 minutes, or until golden brown and cooked through. Adjust the time based on your air fryer’s performance and desired crispiness.
Step 5
While the pork belly is cooking, prepare the pineapple. Heat a skillet over medium heat. Add the pineapple slices and cook for 2-3 minutes per side, until they are beautifully caramelized and slightly browned. This process intensifies their sweetness.
Step 6
Prepare the aromatics for the glaze. Slice the green and red chilies in half, remove the seeds, and finely chop them. Thinly slice the garlic cloves.
Step 7
Now, let’s make the delicious soy glaze. In the same skillet (or a clean one), pour in 1/3 cup of soy sauce.
Step 8
Add 1/3 cup of mirin to the skillet.
Step 9
Pour in 1/3 cup of water to create the sauce base.
Step 10
Stir in 1/3 cup of sugar for a lovely sweet balance. You can adjust the sugar amount to your preference.
Step 11
Add 1 tablespoon of grated ginger for a fresh aromatic kick. If you like a bit of heat, add the crushed dried red chili flakes now.
Step 12
Add the sliced garlic to the mixture. Stir everything together well and bring it to a boil over medium-high heat. Once it starts bubbling vigorously, reduce the heat to medium and let it simmer.
Step 13
Once the pork belly is cooked and slightly cooled, cut it into bite-sized pieces. Add these pieces to the simmering soy glaze. Stir gently to coat the pork belly evenly with the sauce. Let it simmer for about 7 to 8 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Step 14
When the glaze has reduced and become slightly syrupy, add the pan-fried pineapple slices, chopped green chili, and chopped red chili to the skillet.
Step 15
Continue to simmer for another 2 minutes, flipping the pineapple and pork belly occasionally to ensure they are coated in the glaze. The sauce should be thick enough to cling to the ingredients. Once done, remove from heat and serve hot. Enjoy this irresistible dish with a side of steamed rice!
