Sticky BBQ Pork Belly & Pineapple Bowls
Sweet, smoky and seriously delicious! Tender chunks of pork belly coated in a sticky BBQ glaze, paired with caramelised pineapple, fluffy jasmine rice and crunchy lime-dressed coleslaw. A family-friendly dinner packed with flavour and a little taste of summer. Make it easy by ordering our Easy Meal Kit in one click, coming with full sized ingredients so you have left overs to create your own meals with too. Already have some ingredients? Quick shop what you need at the bottom of this recipe.
Ingredients
- 500g pork belly strips
- 1½ cups uncooked jasmine rice (approx. 300g)
- 1 can pineapple slices in juice (approx. 425g)
- 1 bag Paddock to Pantry Coleslaw (450g)
- ½ cup Barker's The Better BBQ Sauce (approx. 125ml)
- 1 lime
- 1 tbsp olive oil
- Salt and pepper
Instructions
- Prepare the pork belly: Preheat the oven to 200°C fan bake. Pat the pork belly strips dry with paper towels, then cut into bite-sized chunks, approximately 3cm wide. Place on a lined baking tray in a single layer and season with salt and pepper.
- Roast the pork belly: Roast for 30-40 minutes, turning halfway through, until golden, cooked through and the fat has rendered. The pork should be tender when pierced with a fork. Allow a little longer if needed, particularly for thicker pieces.
- Cook the rice: While the pork roasts, rinse the jasmine rice and cook according to the packet instructions. Fluff with a fork and keep warm.
- Caramelise the pineapple: Drain the pineapple slices, reserving 2 tablespoons of the juice.
- Cut the pineapple into bite-sized chunks, approximately 2-3cm wide. Heat a non-stick frying pan over medium-high heat. Add the pineapple chunks and cook for 4-6 minutes, turning occasionally, until golden and lightly caramelised. Set aside.
- Make the lime coleslaw: Place the coleslaw mix in a large bowl. Add the juice of 1 lime, 1 tablespoon olive oil and a pinch of salt and pepper.
- Toss until lightly coated and set aside until serving.
- Glaze the pork and pineapple: Once the pork is tender and golden, carefully drain away any excess fat from the roasting tray. Mix the BBQ sauce with the reserved 2 tablespoons of pineapple juice. Add the BBQ glaze and caramelised pineapple chunks to the pork, tossing gently to coat everything. Return to the oven for 5-8 minutes, until the sauce is bubbling and sticky. Watch carefully to prevent burning.
- Assemble the bowls: Divide the jasmine rice between four bowls. Top with the sticky BBQ pork belly and caramelised pineapple, then add a generous serving of crunchy lime coleslaw.
- Spoon over any remaining cooked BBQ glaze and enjoy!
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