Best Hawaiian Style Pork Belly With Pineapple Rice Recipes

Sweet Glazed Pork Belly and Grilled Pineapple on Hawaiian Bread image

Provided by Joshua Bousel

Categories Sandwiches

Time 1h35m

Yield Serves 9-12

Number Of Ingredients 17

For the Glaze
1/3 cup honey
1/4 cup soy sauce
3 tablespoons hoisin sauce
2 tablespoon light brown sugar
2 teaspoons freshly minced garlic, about 1 medium clove
1 teaspoon finely grated fresh ginger
1/4 teaspoon crushed red pepper
For the Rub
1 tablespoon kosher salt
2 teaspoon light brown sugar
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
3lbs pork belly, rind remove and cut into 1/4-inch thick strips
1 small pineapple, peeled, cored, and cut into 1/4-inch slices
24 Hawaiian sweet rolls
1 small bunch fresh cilantro, washed and dried

Steps:

For the glaze: In a medium bowl, whisk together honey, soy sauce, hoisin sauce, brown sugar, garlic, ginger, and red pepper. Transfer to an airtight container and refrigerate until ready to use.
For the rub: In a small bowl, mix together salt, brown sugar, chili powder, and cayenne pepper. Sprinkle pork belly slices all over with rub and place in refrigerator for at least 1 hour and up to 24.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place pork belly on hot side of grill and cooked until browned on both sides, 2-3 minutes per side. Move to cool side of grill and brush with glaze all over. Cover grill and let cook until glaze caramelizes, about 2 minutes more. Transfer to cutting board and let rest for 5 minutes.
Place pineapple rings on hot side of grill and cook until seared on both sides, 2-3 minutes per side. Transfer to cutting board. Place rolls on hot side of grill, cut side down, and cook until lightly toasted, about 1 minute. Remove from grill.
Cut pineapple and pork belly into 2-inch squares. Place belly and pineapple on rolls and top with cilantro leaves. Serve immediately.

Kalua Pork with Pineapple Rice image

Provided by Tyler Florence

Categories main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 20

2 pounds pork shoulder, cut into about 4-inch chunks
2 tablespoons kosher salt
1/2 teaspoon ground chipotle
1 1/2 sweet onions, cut into chunks
1 jalapeno, seeded and chopped
1/2 pineapple, cut into chunks
1 cup jasmine rice
1 cup diced Spam
1/2 cup diced sweet onions
1 cup diced pineapple
1 1/2 tablespoons rice wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup mirin
1/4 cup sake
1/2 cup sugar
3/4 cup soy sauce
3/4 cup mayonnaise
Chopped green onions
Toasted black sesame seeds

Steps:

For the kalua pork: Prepare a grill for medium-high heat. Season the pork with the salt and chipotle. Grill the pork until charred, 4 to 5 minutes per side. Transfer the pork, onion, jalapeno and pineapple to a pressure cooker and cook for 35 minutes.
For the pineapple rice: Bring the rice and 2 cups water to a boil in a pot. Turn the heat down to low, cover and simmer for 20 minutes.
In a saute pan over medium-high heat, add the Spam and cook until it gets some color and crisps up a bit, about 5 minutes. Then, add the onions and cook for 2 minutes. Add the pineapple and cook for 2 more minutes.
Once the rice is done, fold it into the pineapple mixture and season with the vinegar, salt and pepper.
For the unagi sauce: Bring the mirin and sake to a boil in a saucepan. Add the sugar and cook until dissolved. Then add the soy sauce and simmer for 20 minutes. Remove from the heat and let cool for a few minutes, then mix 1/4 cup of the unagi sauce with the mayonnaise.
To assemble the bowl: Place the pineapple rice on the bottom of a bowl. Place some of the cooked pork on top of the rice. Add a dollop of the unagi mayonnaise over the pork and garnish with green onions and toasted black sesame seeds.