Huli Huli Glazed Pork Belly Crostini Recipe

Preheat and prep

Preheat oven to 325°F (163°C). Pat the pork belly dry with paper towels. Season all sides evenly with 1 tablespoon kosher salt and 1 teaspoon freshly ground black pepper.

Sear pork belly

Heat 1 tablespoon neutral oil in a large ovenproof skillet over medium-high heat. When shimmering, add the pork belly, fat-side down first. Sear until deeply browned on all sides, about 3–4 minutes per side. Use tongs to turn carefully so pieces remain intact.

Bake low and slow

Transfer the skillet to the preheated oven and roast until the pork belly is tender and a knife slides through easily, about 75–90 minutes depending on thickness. If your skillet is not ovenproof, transfer pork to a baking dish, cover tightly with foil.

Make glaze

While the pork bakes, combine 1/4 cup soy sauce, 1/4 cup pineapple juice, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, 1 teaspoon grated ginger, 1 teaspoon minced garlic and 1 teaspoon gochujang (if using) in a small saucepan over medium heat. Bring to a gentle simmer, stirring to dissolve sugar.

Thicken glaze

Mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry. Whisk the slurry into the simmering glaze and continue to cook until slightly thickened and glossy, about 1–2 minutes. Remove from heat and set aside. Taste and adjust balance with a pinch more sugar or splash of vinegar if needed.

Glaze pork and caramelize

When pork is fork-tender, remove from oven and brush a generous layer of glaze over the top. Increase oven temperature to 425°F (220°C) or switch to broil (watch carefully). Return the glazed pork to the oven for 6–8 minutes until glaze is sticky and caramelized, rotating the pan once for even color. Remove and let rest 10 minutes.

Slice pork

Using a sharp knife, slice the rested pork belly across the grain into 1/4-inch to 1/2-inch thick pieces suitable for crostini. Spoon any reserved glaze over sliced pieces for extra shine.

Prepare fruit and aromatics: Finely dice 1 cup seasonal fruit (pineapple, mango, peach, or a mix) and 1/4 cup red bell pepper. Finely mince 1/2 small shallot and, if using, 1 teaspoon jalapeño.

Combine and season: In a bowl, gently toss the diced fruit, bell pepper, shallot, 2 tablespoons chopped cilantro, 1 tablespoon fresh lime juice, 1 teaspoon honey, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust — add more lime or a pinch more salt if needed. Refrigerate until ready to assemble; relish can be made up to 4 hours ahead to let flavors meld.

Toast baguette slices

Arrange baguette slices on a baking sheet. Brush both sides lightly with olive oil (about 2 tablespoons total). Toast in a 400°F (200°C) oven for 6–8 minutes, flipping once, until golden and crisp. Alternatively, grill briefly on a hot grill pan.

Spread base

Allow crostini to cool slightly. Spread about 1 tablespoon of cream cheese or labneh on each toasted slice to create a creamy base that balances the sweet-savory pork.

Assemble crostini

Top each spread crostini with one slice of glazed pork belly. Spoon about 1 to 1 1/2 teaspoons of the seasonal fruit relish over the pork. Garnish with a few thinly sliced scallions, a sprinkle of toasted sesame seeds and a small cluster of microgreens or a cilantro leaf.

Finish and serve

Arrange crostini on a platter and serve immediately while pork is warm and glaze is sticky. Leftover components (relish, sliced pork) can be refrigerated separately for up to 3 days.