Pork Belly Burnt Ends with a Pineapple Teriyaki Glaze

Today we are going learn to make a very simple dish I like call "Teriyaki Pork Belly Burnt Ends & Pineapple.” This meal will really impress your friends and it is super easy, but your friends don’t need to know.  

8 to 10 lb’s pork belly (skin off)

8 to 10 fresh whole pineapples

3 cups of uncooked rice

1 12oz bottle of Kikkoman Teriyaki Baste and Glaze

ManRub Pork Rub OR ManRub All Purr-Puss Rub

1/2 Cup of honey

1 bunch of green onions diced

1 cup apple cider in utility spray bottle

Large aluminum tray

Large Cookie cooling rack(optional)

Instant read thermometer

Pellet Grill (Traeger)

Cut the pork belly into 1”x1” cubes.

Pre-heat your pellet grill to 275°.

Completely cover all sides of the pork belly cubes with ManRub Pork Rub or ManRub All Purr Puss Rub.

Place pork belly cubes FAT SIDE DOWN on the cookie cooling rack and place on the rack on the grill or place the pork belly directly on the grill. (If you don’t have or would rather not use a cookie cooling rack, no big deal. I like it because it makes it a heck of a lot easier to get the pork belly off the grill when it is done cooking)

Close your grill and let your pork belly just chill for about three hours, spritzing with apple cider about every 30 to 40 minutes to ensure it does not dry out.

While you are waiting for the pork belly to get to temperature, cut the pineapple in half straight down the middle. Use a paring knife to carve out the stiff “core” of the pineapple. Use a spoon to scoop out a little bit more pineapple to create a cavity to stuff rice and pork belly into. Be sure to save the pineapple that you scoop out.  

After the pork has been cooking two hours, start cooking your rice.

After about two and a half hours start checking the temperature with an instant read thermometer. You want your pork belly to reach an internal temperature at about 190° to 195°.

When the pork belly reaches the target temperature (190°-195°) . Remove the pork belly from the grill and put into an aluminum tray. Add the pineapple you scooped out into the tray with the pork belly and pour the 12oz bottle of Kikkoman Teriyaki Baste and Glaze and 1/2 cup of honey. Mix in tray until all pieces of pork belly are equally coated with the sauce.

Return to grill still at 275°. Let this cook for an additional 30 minutes.   

Remove from grill and cover with aluminum foil and let rest for about 15 minutes.

Fill the pineapples with white rice and then top with the pork belly.

Spread the diced green onions across the top of the pork belly and serve hot.