¾ cup apple cider vinegar
1/3 cup light soy sauce
3 tbsp brown sugar
¼ tsp ground black pepper
1 tbsp finely grated ginger
6 garlic cloves, finely chopped
800g (1.7 lb) pork belly, skinless, cut into roughly 4cm (1.5”) squares
3 tbsp vegetable oil
1 brown onion, halved, sliced
1 long red chilli, finely sliced
4 bay leaves
½ pineapple, skin removed, sliced
¼ cup sliced spring onion (scallions), to serve
Whisk together the vinegar, soy sauce, sugar, pepper, ginger and half the chopped garlic. Place the pork in a large bowl and pour over the vinegar mixture. Toss to coat. Cover and set aside in the fridge to marinate for 30 minutes.
Heat 1 tablespoon of the oil in a large, heavy-based pan over high heat. Remove pork from the marinade and cook in batches (about 3-4 minutes each side) until golden brown. Reserve the marinade for later. Transfer the pork to a plate and set aside.
Place the pan back on medium-high heat and add another tablespoon of oil. Add the onion and a pinch of salt. Cook, stirring, for about 5 minutes or until the onions have coloured and are soft. Add the remaining garlic and chilli and cook for another minute. Add the pork, reserved marinade, bay leaves and ¼ cup water. Cover, reduce heat to low and simmer for 90 minutes.
Meanwhile, in another pan, add the remaining oil over a medium heat and caramelise the pineapple for 5-6 mins or until there is a golden crust on each chunk (you may need to do this in batches).
Transfer pork and pineapple pieces to a large bowl or platter.
Place the sauce over medium-high heat and simmer for 5-10 minutes to thicken slightly. Pour sauce over pork and scatter over the spring onion.