Chipotle, Adobo, Pineapple Pork Belly Burnt Ends

Sweet meets heat with this easy yet delicious appetizer!

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Its the #homecookbattle time again with my Instagram foodie friends! This months challenge food was pork belly. Which was fun, but I had just been experimenting with pork belly a bunch of times recently so I was worried I was out of ideas!!! I mean I was pretty happy with my vinegar poached pork belly over apple arugula salad..... and equally tasty was the Bahn Mi Sandwich I made with crispy pork belly!

I decided I wanted to change up the flavour and do something unique (at least to me!)

I have always loved the smoky bold flavour of chipotles in adobo. They typically have the perfect amount of spice and I don't know what to say about adobo except yum! But then I thought what if I added pineapple, like juicy fresh pineapple? So I got to work!

I pulled the skin off the pork belly and chopped it up into small cubes, for the perfect bite size pieces.

I then opened one can chipotle in adobo sauce and added that with the fresh cut up pineapple nd some minced garlic to my ninja blender to puree together.

Blend together....

Now from here give the mix a taste.... you might find this is way to spicy. If so you can slowly incorporate small amounts of lime juice and if the acid of that does not cut the heat enough you can add some sugar as well. small amounts at a time. You neither want to end up making the lime over power the flavour or having it too sweet.

I then placed the pork belly in a zip lock bag and poured the sauce over top. I massaged the sauce into the pork belly and then placed it in the fridge for 2 hours.

Once ready to cook, I pre-heated the oven to 375 degrees and placed the pork belly out on a lined baking dish!

These should cook for about 30 - 40 minutes because you do want them to crisp up, but don't let them burn! That said the sauce on the pan will burn slightly so keep watch!

Once these have the perfect saucy crispy consistency you like, while still springy and tender on the inside, plate these out and serve. Given the Latin flare to these pork belly burnt ends, I garnished with cilantro... and served them out! Check it out!

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