Pineapple Glazed Braised Pork (or Beef)

Ingredients (Serves 3–4)

For the Meat

• 700–800 g pork belly, pork shoulder, or beef chuck (cut into thick slices)

• 1 tbsp vegetable oil

• Salt and black pepper, to taste

For the Pineapple Glaze

• 1 cup fresh pineapple chunks (or rings, cut into pieces)

• ½ cup pineapple juice (fresh or canned, unsweetened)

• 3 tbsp soy sauce

• 2 tbsp brown sugar (adjust to taste)

• 1 tbsp honey or maple syrup

• 1 tbsp rice vinegar or apple cider vinegar

• 2 cloves garlic, minced

• 1 tsp grated ginger

• 1 tsp sesame oil

• 1 tsp chili flakes (optional)

For Garnish

• 1 tbsp toasted sesame seeds

• 1–2 stalks green onions, finely chopped

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Instructions

1. Sear the Meat

Heat the vegetable oil in a heavy pan or pot over medium-high heat.
Season the meat lightly with salt and pepper.
Sear each side for 2–3 minutes until well browned. Remove and set aside.

2. Prepare the Sauce

In the same pot, lower the heat to medium.
Add garlic and ginger, sauté for about 30 seconds until fragrant.
Pour in pineapple juice, soy sauce, brown sugar, honey, vinegar, sesame oil, and chili flakes. Stir well.

3. Braise

Return the meat to the pot, spooning sauce over the top.
Cover and simmer on low heat for 45–60 minutes (pork) or 60–90 minutes (beef), turning occasionally, until tender.

4. Caramelize the Pineapple

Add the pineapple chunks during the last 10–15 minutes of cooking.
Remove the lid and let the sauce reduce until thick, glossy, and sticky.

5. Finish

Taste and adjust seasoning if needed (more sweetness or acidity).
Slice the meat and spoon the thick pineapple glaze generously on top.

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Serving Suggestions

• Serve with steamed rice or coconut rice

• Pair with sautéed greens or roasted vegetables

• Excellent with pickled cucumbers for contrast

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Flavor Profile

This dish balances sweet pineapple, savory soy, and rich caramelized meat, with a glossy glaze and tender texture. The fruit adds brightness while the slow braise creates depth and umami.