Jerk Pork Belly Bites with Pineapple Glaze
Crisp-edged cubes of pork belly roasted in jerk marinade and lacquered with a sticky pineapple and lime glaze.
Made with Jerk marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time2 hr 30
- LevelMedium
- Costabout £2.94 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Toss the pork belly cubes with 120 ml of your ready made jerk marinade (see the base recipe). Cover and marinate in the fridge for at least 4 hours, ideally overnight.
- 2
Heat the oven to 160°C (140°C fan). Spread the pork in a single layer in a roasting tin lined with baking paper, spaced slightly apart.
- 3
Roast for 1 hour 15 minutes, turning once, until the fat has rendered and the pork is tender.
75 min - 4
Meanwhile, simmer the pineapple juice, lime juice, honey and tamari in a small pan over a medium heat for 8 to 10 minutes, until reduced to a syrupy glaze.
9 min - 5
Turn the oven up to 220°C (200°C fan). Brush the pork generously with the glaze and roast for 15 minutes, turning once and brushing again, until sticky and dark at the edges.
15 min - 6
Check a thick piece is cooked through with no pink inside. Scatter with spring onions and serve hot with lime wedges and cocktail sticks.
Tips
- Cut the cubes evenly so they cook at the same rate, and remove excess fat but leave a thin layer for crisp edges.
- Do not brush the glaze on early. The sugar in it burns if it spends the whole cooking time in the oven.
- Pour off the rendered fat during cooking if the tin starts to swim, so the bites roast rather than stew.
Storing and freezing
Keep leftovers in the fridge for up to 3 days, cooled within 2 hours of cooking. Reheat in a hot oven until steaming hot all the way through. They freeze for up to 2 months.
Questions
Can I use pork shoulder instead of belly?
Yes, cut it into 3 cm cubes and add 30 minutes to the first roasting time. It is leaner and will be less crisp, but just as tender and flavourful.
Can I make these ahead for a party?
Yes. Roast them until tender, cool, then chill. On the day, reheat in a hot oven for 15 minutes, brushing with the glaze, until steaming hot and sticky.
Is this gluten free?
Yes, as long as your tamari is labelled gluten free, which it is in this recipe. The jerk marinade is also gluten free. It is dairy free, egg free and nut free too.
More made with jerk marinade
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
