HAWAIIAN-STYLE PORK BELLY WITH PINEAPPLE RICE

Hawaiian-Style Pork Belly with Pineapple Rice image

Transform your kitchen into an island barbecue with a recipe for Hawaiian-Style Pork Belly with Pineapple Rice. Hawaiian-style pork belly includes fresh pineapple, chopped gingerroot, Sriracha sauce and more.

Provided by My Food and Family

Categories Home

Time 5h30m

Yield 12 servings

Number Of Ingredients 12

Ingredients

3 cups fat-free reduced-sodium chicken broth, divided
3 cups cut-up fresh pineapple (1/2-inch pieces), divided
3 cloves garlic
2 Tbsp. chopped gingerroot
1 cup HEINZ Tomato Ketchup
1/4 cup LEA & PERRINS Reduced Sodium Worcestershire Sauce
2 tsp. Sriracha sauce (hot chili sauce)
2 Tbsp. cornstarch
1 pork belly (3 lb.)
2 cups instant brown rice, uncooked
1 cup chopped red peppers
2 green onions, sliced

Steps:

Blend 1 cup chicken broth with 2 cups pineapple, garlic and ginger in blender until smooth. Add ketchup, Worcestershire sauce, Sriracha sauce and cornstarch; mix well.
Place meat in shallow dish. Pour 1-1/2 cups pineapple sauce over meat. Refrigerate 2 hours to marinate. Meanwhile, bring remaining pineapple sauce to boil in saucepan, stirring constantly; cook and stir 1 min. Remove from heat; cool.
Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350°F.
Remove meat from marinade; discard marinade. Place meat, fat side up, on grate over unlit area. Grill 2-1/2 to 3 hours or until meat is tender and done (180°F).
Meanwhile, reserve 1/2 cup of the cooked pineapple sauce for serving with the cooked meat; refrigerate until ready to use. Combine remaining pineapple sauce with rice, peppers, remaining chicken broth and remaining cut-up pineapple; spoon onto center of large sheet of heavy-duty foil with sides of foil turned up. Fold foil to make packet. Refrigerate until ready to grill.
Remove meat from grill; cover. Let stand 15 min. Meanwhile, place foil packet on grate over lit area of grill; cook 12 to 15 min. or until rice is tender.
Cut slits in foil to release steam before carefully opening packet. Fluff rice with fork. Add onions; mix lightly.
Cut meat across the grain into thin slices; place on platter. Drizzle with reserved pineapple sauce. Serve with the rice mixture.

Nutrition Facts : Calories 500, Fat 34 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 40 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 9 g