Moana-Inspired Pineapple Pork Belly Recipe

What’s Up, Hungry People?

Ready to see how far you’ll go to make the best pork in all of Polynesia? I know I’m definitely counting down the days until the next Moana movie(s) hits theaters! Ever since the original movie came out in 2016, I’ve been on my own adventure – albeit in the kitchen. Like Moana, it’s all about persistence, learning and building something amazing for the people you care about.

In case you’ve been hanging out under Tamatoa’s rock (where the view is admittedly quite shiny), Moana is a legendary story about a young Polynesian girl who sails the ocean to save her island. Along the way, she teams up with Maui – a larger-than-life demigod with an ego to match – and faces dangerous seas, quirky creatures and her own fears.

Just like Moana’s epic voyage across the open seas, this recipe promises to take your taste buds on a thrilling adventure filled with bold flavors and tropical delights. So, grab your aprons and get ready to channel your inner-Islander as we whip up a dish fit for a demigod!

Here’s What You Need:

There’s no denying Pua would taste delicious. Here’s what you need to make the most authentic Polynesian-flavored pork you’ll taste on this side of the ocean.

• Pork Belly: Look for a thick fat cap and plenty of meat to get the perfect balance of tender and crispy.
• Coconut Water: Adds a subtle tropical sweetness that balances the savory flavor of the pork.
• Coconut Palm Sugar: A natural sweetener that brings depth and a hint of caramel to the sauce.
• Galangal: A citrusy, spicy ingredient that adds unique aromatic layers to the dish.
• Garlic: Aromatic and essential – it sets the stage for all the other flavors to shine.
• Shaoxing Wine: Tenderizes the pork belly while adding complexity to the braising liquid.
• Black Vinegar: A tangy addition that helps cut through the richness of the meat.
• Ginger: Adds warmth and a touch of sweetness to round out the flavors.
• Lemongrass: Bright and zesty, it gives the dish a fresh and aromatic edge.
• Dark Sweet Soy Sauce: Deepens the flavor profile with its balance of sweetness and umami.
• Fish Sauce: Adds a savory depth and complexity that ties everything together.
• Bay Leaves: Enhance the braising liquid with subtle, earthy aromatics.
• Crushed Pineapple: Sweet and tangy, it brings a tropical vibe and balances the savory elements.
• Red Bell Pepper: Adds vibrant color and a gentle sweetness that complements the sauce.
• Tomato Paste: Thickens the sauce and helps it coat the pork.

Let’s Cook!

Grab a heavy-bottomed pot and heat it over high heat. Once it’s hot, place the pork belly skin-side down. Let it brown and crisp up – it’s the perfect way to burn off any lingering hairs from processing.

Assembling the Sauce

While the pork belly does its thing, mix up the sauce base. Combine coconut palm sugar, galangal, garlic, ginger and lemongrass. Add splashes of Shaoxing wine, dark soy sauce, fish sauce and coconut water to bring everything together.

Simmer Away

Let everything simmer for about an hour and a half. Use a skimmer to remove any excess fat that floats to the surface – this will ensure your pork is tender and the fat is rendered off properly.

The Pork Fat Rendering Process and Why It Matters

Rendering pork fat is a crucial step in this recipe that serves both practical and flavor-enhancing purposes. When you cook pork belly, the heat slowly melts the fat cap, turning it from a solid, waxy layer into a liquid. This process happens gradually during searing, simmering, and baking, allowing the fat to seep into the meat and the sauce. As a result, the pork becomes tender and juicy, with a rich, luscious texture that’s hard to achieve without proper rendering.

Rendered fat also plays a role in the sauce. As the fat melts, it mingles with the aromatics and liquid ingredients, helping to carry their flavors through the dish. However, too much fat can overwhelm the sauce, making it greasy. That’s why it’s important to skim off excess fat as it rises to the surface during cooking, leaving just enough to add silkiness without weighing down the dish.

Ultimately, rendering the fat ensures that the pork belly isn’t just flavorful but also melt-in-your-mouth tender.

Sauce Time

When the pork is fall-apart tender, it’s time to level up. Add crushed pineapple, red bell pepper, and tomato paste to the sauce. This is where the glaze takes on its tangy, barbecue-style character.

Oven Finish

Preheat the oven to 350°F. Transfer the pork belly to a baking sheet and smother it in the sauce. Be sure every nook and cranny is coated—this is the glossy, golden finish Tamatoa dreams about. Tent with foil and bake for 2 hours, letting the sauce caramelize into perfection.

Rest and Slice

Once it’s done, give the pork a few minutes to rest before slicing into bite-sized pieces. This resting step locks in all the juicy goodness, leaving you with a dish that’s ready for a feast.

Tips for Pork Belly Success

• Choose Your Pork Belly Wisely: Look for pork belly with a good balance of meat and fat. A thicker fat cap will render down beautifully during cooking, making the dish tender and flavorful. Avoid pieces that are too lean, as they can dry out during the cooking process.
• Don’t Skip the Searing: Searing the pork belly not only adds a layer of flavor but also locks in moisture and creates a crispy surface. If your pot isn’t hot enough, the skin won’t brown properly. Make sure to give it enough time to develop that golden, caramelized crust.
• Control the Heat While Simmering: Keep the heat at a gentle simmer when cooking the pork belly in the sauce. If the liquid boils too vigorously, the pork can toughen, and you may lose some of the dish’s delicate balance of flavors. Low and slow is the way to go for tender results.
• Taste as You Go: Before adding the final ingredients, taste the sauce to check the balance of sweetness, acidity, and saltiness. If it feels too sweet, add a splash of black vinegar; if it’s too salty, a touch more coconut water can help. Adjustments here will make the final dish shine.
• Glaze Strategically: When glazing the pork belly with the sauce, use a brush or spoon to coat every surface thoroughly. This ensures even caramelization and prevents any dry spots. If you have extra glaze, save it to drizzle over the finished dish!
• Check for Doneness with a Fork: The pork belly is ready when a fork slides into it effortlessly. If there’s resistance, let it simmer a bit longer. Patience at this stage makes all the difference.
• Resting Is Essential: Let the pork belly rest after cooking to allow the juices to redistribute. If you slice it too soon, those precious juices will escape, leaving the meat less succulent. A five-minute wait is all you need.
• Skimming Fat: As the pork belly simmers, rendered fat will collect on the surface. Skim it off periodically to prevent the sauce from becoming too greasy and to keep the final glaze smooth and glossy.
• Use a Nonstick Baking Sheet: When transferring the pork belly to the oven, use a nonstick baking sheet or line it with foil for easy cleanup. The sauce can get sticky as it caramelizes, and this will save you some scrubbing later.
• Reheating Leftovers: If you’re saving some for later, reheat the pork belly in a low oven (around 300°F) to warm it through without drying it out. Cover it with foil and add a splash of water or extra sauce to keep it moist.

Common Questions About Polynesian Pineapple Pork Belly

• Can I use a different cut of pork? While pork belly is ideal for its balance of fat and meat, pork shoulder or ribs could work as substitutes. Keep in mind that these cuts may not be as tender or have the same texture.
• What if I can’t find galangal? Fresh ginger is a good substitute for galangal, though it won’t have the same citrusy notes. Adding a touch of lime zest alongside ginger can help mimic the flavor.
• How can I make this dish less sweet? You can reduce the amount of coconut palm sugar or crushed pineapple in the recipe. Adding an extra splash of black vinegar or a squeeze of lemon can also balance the sweetness.
• What’s the best way to skim fat from the sauce? Use a large spoon or a skimmer to carefully remove fat from the surface as it collects. For a more thorough method, let the sauce cool slightly and use a fat separator.
• Can I make this recipe ahead of time? Yes, this dish is perfect for making in advance. You can prepare the pork belly and sauce the day before, then glaze and bake it right before serving.
• What can I use instead of coconut palm sugar? Brown sugar, honey, or maple syrup work well as substitutes. Each will bring a slightly different flavor, but all will complement the dish beautifully.
• How do I store leftovers? Keep leftovers in an airtight container in the fridge for up to three days. Reheat gently in the oven or on the stovetop with a little extra sauce to keep the pork moist.
• Can I make this without fish sauce? Yes, but the dish will lose a bit of its depth. A splash of soy sauce or tamari can work as a substitute.
• What if I don’t have Shaoxing wine? Dry sherry or white cooking wine are great alternatives. If you prefer not to use alcohol, you can substitute with chicken or vegetable stock.
• Why does my pork belly skin look tough after searing? If the skin isn’t browning evenly, your pot may not be hot enough, or the pork wasn’t dry before it hit the pan. Pat the skin dry with a paper towel and let your pot heat fully to achieve a good sear.

Watch it On TikTok

@fictionalfeastfelicia Replying to @bellboo97381 what can I say except "you're welcome" for making this pork belly! there's no denying Pua would make for a delicious meal – and Moana certainly agrees 🌸 #fictionalfeast #reciperequests #thestarvingchef #moanapork #puapork #moanaandpua #considerthecoconut #polynesianpork #porkbellyrecipes #bbqporkbelly #pineapplepork #foodfrommoana #foodfrommovies #reciperequest #fictionalfeasts ♬ You're Welcome (From "Moana") (Karaoke Version) – Urock Karaoke

Head over to TikTok to leave a request for your favorite fictional feast!

Each bite of this pork belly is a tender, tropical escape with the perfect balance of sweet and savory flavors. The caramelized glaze clings to the meat, giving it a melt-in-your-mouth texture that’s sure to steal the show at any meal. It’s a recipe that transforms a few humble ingredients into something worthy of a celebration.

Originally Published March 2024

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