Huli Huli Glazed Pork Belly Crostini With Seasonal Fruit Relish** Recipe

Trim and score

Pat the pork belly dry with paper towels. Trim any thin uneven edges so the piece is roughly rectangular and about 1/2"–3/4" thick for even cooking. If the skin remains, remove; score the fat lightly in a crosshatch if desired.

Make the marinade

In a bowl, whisk together light soy sauce, pineapple juice, brown sugar, kecap manis, honey, rice vinegar, grated ginger, minced garlic, crushed red pepper, and 1/2 tsp salt until sugar dissolves.

Marinate

Place the pork belly in a shallow dish or large zip-top bag. Pour the marinade over the pork, turning to coat. Marinate in the refrigerator for at least 2 hours and up to overnight (8–12 hours). Reserve 1/2 cup of the marinade before adding the pork to use for glazing later.

Slow roast

Preheat oven to 300°F (150°C). Remove pork from marinade and pat dry. Place pork belly on a rack set over a rimmed baking sheet. Roast for 1 hour 15 minutes to 1 hour 30 minutes, until the fat has rendered and the meat is tender but still sliceable. Save the pan juices.

Sear for color

Heat 1 tablespoon neutral oil in a heavy skillet over medium-high heat. Slice the roasted pork belly into 1/4"–1/3" thick slices. Sear slices 1–2 minutes per side until deeply caramelized. Work in batches so you don't overcrowd the pan.

Make glaze

Pour the reserved 1/2 cup marinade into a small saucepan and bring to a simmer over medium heat. Stir in pineapple jam (if using) and butter. Reduce gently for 3–5 minutes. Whisk the cornstarch slurry into the glaze and simmer 1 minute more until thickened to a glossy sauce. Taste and adjust: if too salty, add a splash of pineapple juice or a little water; if too sweet, a squeeze of lime will brighten.

Glaze pork belly

Brush the warm glaze generously over the seared pork belly slices. Return briefly to the hot skillet or under a broiler for 30–60 seconds if you want the glaze to set and caramelize — watch carefully to avoid burning.

Prep relish

While the pork roasts or rests, dice your seasonal fruit into small uniform pieces (about 1/4"). Finely mince the shallot and jalapeño (if using). In a small bowl combine the diced fruit, minced shallot, jalapeño, lime juice, chopped cilantro, 1/4 tsp salt and 1/8 tsp black pepper. Stir and let sit at room temperature for at least 10 minutes to meld flavors.

Toast crostini

Preheat oven to 400°F (200°C). Brush both sides of baguette slices lightly with olive oil and arrange in a single layer on a baking sheet. Toast 6–8 minutes, flipping once, until golden and crisp. Remove and cool slightly.

Spread cheese

Spread about 1 tsp of goat cheese or labneh onto each crostini to form a thin, even bed for the pork.

Build crostini

Place a glazed pork belly slice on each cheese-slathered crostini. Spoon a teaspoon of the seasonal fruit relish atop the pork (or to the side if you prefer). Drizzle any remaining glaze lightly over the assembled crostini.

Garnish & finish

Sprinkle microgreens or cilantro leaves on each crostini. Finish with a light pinch of flaky sea salt and a crack of freshly ground black pepper. Serve warm.