Crispy, sticky, spicy: a masterclass in melt-in-your-mouth pork

Crunchy crackling, succulent roast pork and a sticky rum and pineapple glaze turn classic pork belly into a tropical spread.Sponsored by IGA LiquorIs there anything more satisfying than the crunch of golden pork crackling? Roast pork belly is a succulent showstopper – and this recipe gives it a decidedly vibrant and tropical twist.The real magic is the glossy glaze. Simmering Bundaberg Drop Bear Spicy Pineapple rum with pineapple juice, fresh ginger, soy and lime creates a sticky lacquer that makes the pork and charred pineapple wedges sing. Spoon it generously over the pork – but be sure to leave that precious crackling untouched to preserve crunch.For a summer feast that really transports you to distant shores, head into your local IGA Liquor to add a drop to your shop. You can pick up all the recipe ingredients, including Bundaberg Drop Bear Spicy Pineapple and Great Northern Super Crisp, while doing your grocery shop. Then pour the ice-cold beer right as the pork hits the table. Delicious.The best recipes from Australia's leading chefs straight to your inbox.Sign upCrispy pork belly with spicy pineapple and rum glaze ​ ​​Serves: 6​Prep and cooking time: 2 hours and 20 minutes​INGREDIENTS​Pork​1.5kg boneless pork belly, skin on​1 tbsp sea salt flakes​1 tbsp neutral oil​1 tsp Chinese five spice​1 tsp ground white pepper​Spicy pineapple & rum glaze​100ml Bundaberg Drop Bear Spicy Pineapple​150ml pineapple juice​60g brown sugar​2 tbsp soy sauce​1½ tbsp rice wine vinegar​1 tbsp fresh lime juice​2 tsp finely grated ginger​2 garlic cloves, finely grated​1 tsp sesame oil​Charred pineapple​½ fresh pineapple, peeled and cut into wedges​1 tbsp olive oil​1 lime​To finish​2 shallots, finely sliced​Fresh coriander​1 long red chilli, finely sliced​Toasted sesame seeds​Lime wedges​To serve​Steamed jasmine rice​Great Northern Super Crisp, ice-coldMETHODPrepare the pork belly. For the best crackling, place the pork belly uncovered in the refrigerator overnight to dry out the skin. Preheat the oven to 220C fan-forced (240C conventional). Pat the pork skin thoroughly dry with paper towel. If the skin is not already scored, carefully score at approximately 1cm intervals, taking care not to cut into the meat. Turn the pork over and rub the flesh with Chinese five spice and white pepper. Turn skin side up and rub with neutral oil, followed by sea salt, working it into the scores.​Roast the pork belly. Place the pork belly skin-side up on a wire rack set over a roasting tray. Roast for 25-30 minutes, until the skin begins to blister and develop golden crackling. Reduce the oven temperature to 140C fan-forced (160C conventional) and continue roasting for approximately 1.5 hours, or until the pork is tender. If the crackling needs further crisping, increase the oven temperature to 220C fan-forced (240C conventional) for the final 5-10 minutes, watching closely to prevent burning.​Prepare the spicy pineapple and rum glaze. While the pork is roasting, combine the Bundaberg Drop Bear Spicy Pineapple, pineapple juice, brown sugar, soy sauce, rice wine vinegar, ginger, garlic, lime juice and sesame oil in a small saucepan and bring to a gentle simmer over medium heat. Cook for approximately 10-15 minutes, stirring occasionally, until reduced to a glossy, syrupy consistency. Taste and adjust the balance of sweetness, acidity and heat if required.Char the pineapple. Brush the pineapple wedges lightly with neutral oil. Heat a grill pan or barbecue over medium-high heat. Cook the pineapple for approximately 2-3 minutes on each side, until golden with deep caramelised grill marks. Squeeze over fresh lime juice and set aside.​Rest and slice the pork. Remove the pork belly from the oven and rest for 15 minutes. Using a sharp knife, cut the pork into generous, even-sized cubes or thick slices, ensuring each piece has a layer of crispy crackling.​Glaze the pork. Gently reheat the spicy pineapple and rum glaze if necessary. Brush or spoon the glaze generously over the exposed meat and cut sides of the pork belly, allowing it to coat the succulent layers. Avoid coating the crackling directly, as this will soften its crispy texture.​Assemble and serve. Arrange the glazed pork belly pieces on a large serving platter, alternating with​ the charred pineapple wedges. Spoon over any remaining glaze, keeping the crackling exposed. Scatter ​over the sliced shallots, fresh coriander, red chilli and toasted sesame seeds. Finish with fresh lime​ wedges. Serve immediately with steamed jasmine rice and chilled Great Northern Super Crisp.Add a drop to your shop with IGA Liquor.Drink responsibly. For people aged 18+ only.From our partners