The first time I pulled this Pineapple Glazed Braised Pork from my oven, the aroma that filled my kitchen was nothing short of magical. It was a cold, drizzly Sunday, and I was craving something that felt like a hug. As the sweet, tangy scent of caramelizing pineapple and slow-cooked pork mingled with the savory notes of soy and garlic, my entire home transformed. That first forkful—where the impossibly tender meat fell apart at the slightest touch and the sticky-sweet glaze coated every morsel—was a revelation. It instantly became our family’s most requested comfort dish, a bowl of pure, unadulterated joy that I now can’t wait to share with you.
Ingredients
- 2 lbs pork shoulder or pork belly, cut into large 2-inch chunks
- 1 tablespoon vegetable oil (or avocado oil)
- 1 teaspoon fine sea salt
- 1 teaspoon black pepper
- 1 large yellow onion, roughly chopped
- 4 cloves garlic, smashed
- 1-inch piece of fresh ginger, sliced
- ½ cup low-sodium soy sauce
- ¼ cup rice vinegar
- 2 cups fresh pineapple chunks (about ½ a medium pineapple)
- ⅓ cup packed light brown sugar
- 2 tablespoons honey
- 1-2 cups low-sodium chicken broth or water
- 2 green onions, thinly sliced (for garnish)
- 1 tablespoon toasted sesame seeds (for garnish)
Let’s talk ingredients, because choices here make all the difference. I’ve tested this with both pork shoulder and belly. Shoulder gives you that classic, shreddable pulled pork texture, while belly is unbelievably rich and unctuous—you truly can’t go wrong. Don’t skip the fresh pineapple. I tried it once with canned, and the flavor was flat and too sweet. Fresh pineapple has a bright acidity that breaks down and caramelizes beautifully. And for the soy sauce, using low-sodium is my non-negotiable tip; it lets you control the salt level as the sauce reduces, preventing it from becoming too salty. Trust me on this one.(See the next page below to continue…)