Name: Agave-Glazed Pork Belly with Grilled Pineapple
Yield: Makes 6 servings
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; Ingredient info: All chiles are available at better supermarkets, farmers' markets, and Latin markets. Agave syrup (nectar) is available at better supermarkets and natural foods stores.

Agave-Glazed Pork Belly with Grilled PineappleDean Kaufman

You need to start making this dish the day before you serve it, but the crispy, succulent result is well worth the effort.

Recipe notes

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