Glazed Pork Belly with Pineapple Salsa

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Slow-roasted pork belly glazed with a sweet and tangy Polynesian sauce, served with fresh pineapple salsa for brightness. This Polynesian-inspired pork recipe, ready in about 200 minutes, pairs pork belly, soy sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 180 min Serves 6 Polynesian cuisine 520 cal/serving

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Ingredients

2 lbs, skin scored pork belly
1/4 cup soy sauce
3 tbsp brown sugar
1/4 cup pineapple juice
4, minced garlic cloves
1 tbsp, grated fresh ginger
1 cup, diced pineapple chunks
1/2 cup, finely diced red bell pepper
1/4 cup, finely diced red onion
2 tbsp, chopped cilantro
2 tbsp lime juice
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 325°F. In a small bowl, whisk 1/4 cup soy sauce, 3 tbsp brown sugar, 1/4 cup pineapple juice, 4 minced garlic cloves, and 1 tbsp grated fresh ginger until sugar dissolves.
Step 2: Place 2 lbs scored pork belly in a roasting pan skin-side up and brush generously with the glaze. Season with 1 tsp salt and 1/2 tsp black pepper.
Step 3: Roast pork belly uncovered for 2.5 to 3 hours, basting every 30 minutes with remaining glaze until the meat is tender and the skin is caramelized.
Step 4: Meanwhile, combine 1 cup diced pineapple chunks, 1/2 cup finely diced red bell pepper, 1/4 cup finely diced red onion, 2 tbsp chopped cilantro, and 2 tbsp lime juice in a bowl. Mix well and refrigerate until serving.
Step 5: Let the pork belly rest for 10 minutes before slicing and serve topped with the fresh pineapple salsa.