FilipinoMedium · Hot
Pineapple Pork Belly Barbecue
Tender pork belly glazed in a sweet-tangy pineapple barbecue sauce, grilled until caramelized and served with colorful vegetable skewers. Perfect for family gatherings and kamayan-style feasts.
Prep
30 min
Cook
35 min
Rest
5 min
Total
1h 10m
Method
Prepare the Marinade
1
2
Cut 2 cups of fresh pineapple into small chunks. Reserve 1 cup for the glaze later.
3
In a large bowl, combine pineapple chunks, soy sauce, white vinegar, chopped garlic, brown sugar, salt, and black pepper. Stir until sugar dissolves.
4
Slice the pork belly into 1-inch thick strips, about 3-4 inches long.
5
Note: Marinate in refrigerator at 4°C (39°F) or below. Do not marinate at room temperature.
Make the Barbecue Glaze
6
In a small saucepan, combine 1 cup pineapple, soy sauce, brown sugar, and 3 cloves chopped garlic.
7
Bring to a gentle simmer over medium heat, stirring occasionally.
8
Cook for 10-15 minutes until the mixture thickens and reduces by half. Remove from heat and set aside.
Prepare Vegetable Skewers
9
Cut bell peppers into 1-inch squares.
10
Cut yellow onion into wedges, separating the layers.
11
Thread bell pepper squares and onion wedges onto metal or soaked wooden skewers. Brush lightly with olive oil.
Grill the Barbecue
13
Remove pork belly from marinade and shake off excess. Reserve the marinade for basting.
14
Grill pork belly strips for 4-5 minutes per side. DO NOT baste with reserved marinade - it has touched raw pork. Instead, boil reserved marinade for 1 minute before using as a baste, or reserve a portion of unused marinade before adding pork.
15
16
During the last 3-4 minutes of cooking, brush pork belly generously with the prepared barbecue glaze, turning to coat both sides.
17
Continue grilling until the glaze caramelizes and the pork belly reaches an internal temperature of 63°C (145°F). Allow to rest for 3 minutes before serving.
Rest and Serve
18
Remove pork belly and vegetable skewers from the grill.
19
Let the pork belly rest for 5 minutes to allow juices to redistribute.
20
Slice pork belly into bite-sized pieces and serve on a platter with grilled vegetable skewers.
21
Drizzle any remaining glaze over the pork belly and serve hot with steamed white rice.
D
Nutri-Score
Needs balance
A–E · lower is better · score 13
Calories
1474
per serving
High in saturated fat · 41gCalorie-dense · 1474 kcal
Protein
24g
Carbs
34g
Fat
137g
Sat. fat
41g
Fiber
3g
Sugar
30g
Sodium
1149mg
Gluten FreeDairy FreeHigh Sodium ConcernHigh Sugar ConcernNot Heart HealthyNot Diabetic FriendlyHigh ProteinLow Carb Alternative
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
3.3
per serving
ECarbonAEU all-round· carbon sets the grade
Water
0.8m³
Land
97Pt
Runoff
0.3g P
Pork Belly drives 93% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
6
Sweet
5
Salty
4
Sour
1
Bitter
3
Spicy
Textures
CrispyTenderCaramelizedJuicy
Aromas
SmokySweetGarlickyFruity
Kitchen Equipment
Primary Tool
GrillGrillMixing BowlSauce PanSkewersBasting BrushThermometerChef S KnifeCutting BoardMeasuring CupsMeasuring SpoonsTongsPlastic WrapAluminum Foil
Counter FootprintMedium
Techniques
Safety & Storage
Cooking Temperature
Grill pork belly until internal temperature reaches 63°C (145°F) to eliminate harmful bacteria. Use a calibrated meat thermometer for accuracy.
Cross Contamination
Reserve marinade before adding raw pork for basting. Never use marinade that has touched raw meat unless boiled for 1 minute first to kill bacteria.
Storage
Store marinated pork belly in refrigerator at 4°C (39°F) or below. Marinate for minimum 4 hours but no longer than 24 hours for food safety.
Handling
Wash hands thoroughly with soap and water after handling raw pork belly. Use separate cutting boards for raw meat and vegetables.
High Risk Population
Pork should be cooked thoroughly for pregnant individuals, elderly, children under 5, and immunocompromised persons due to risk of Trichinella and other pathogens.
Shelf Life
Consume cooked pork belly within 3-4 days when refrigerated. Reheat leftovers to 74°C (165°F) before consuming.
Pro Tips
Technique
When you're slicing the pork belly for marinating, make sure your pieces are uniform — about 1-inch thick. This way they cook evenly on the grill and you don't end up with some pieces raw while others are overdone. Trust me, I learned this the hard way at my first family barbecue!
Make Ahead
The overnight marinade isn't just for flavor — it also tenderizes the pork belly beautifully. The vinegar and pineapple enzymes work their magic while you sleep, so when you're ready to grill the next day, your pork is already loving you back.
Substitution
No fresh pineapple? You can use canned crushed pineapple — just drain it well first. And if you don't have white vinegar, cane vinegar works even better for that authentic Filipino tang, but any rice vinegar will do in a pinch.
Equipment
Don't have a grill? A cast iron skillet or broiler works beautifully! Get it super hot, sear the pork belly strips for 3-4 minutes per side, then brush with the glaze and finish under the broiler for that caramelized, charred finish we all love.
From the chef
Oh, this is the dish that brings every tito and pinsan running to the backyard! My lola used to say that pork belly and pineapple were best friends — the sweet and the fatty together, they just dance. We let this marinate overnight so every bite is like a little celebration, and when it hits the grill and that glaze caramelizes? Walang kupas — everyone goes back for seconds, then thirds! This is what Sundays are made for, kasama ang pamilya.
TagsPork BellyBarbecuePineappleFamily GatheringGrilledGlazed
AllergensSoyWheat
Source: generated · June 10, 2026