Braised pork with pineapple and peaches

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Author Connie Veneracion


  • 500 grams pork belly slices
  • 1 teaspoon minced garlic
  • salt to taste
  • pepper to taste
  • 4 tablespoons Worcestershire sauce
  • 1/3 cup bone broth
  • 1 cup crushed pineapples with the juice
  • 2 onions thinly sliced into rings
  • 10 slices canned peaches
  • 3 tablespoons peach syrup
  • finely sliced scallions to garnish


  • Heat a non-stick pan. Pan grill the pork slices over high heat to brown and sear. You don’t need to add oil as the pork will render its own fat. To make sure the pork slices brown well, brown them in batches so that the pan stays really hot. Remove the pork slices as they brown, go on with the next batch, and so on. After all the pork has browned, pour off the fat.
  • Reheat the pan. Pour in the Worcestershire sauce, broth and crushed pineapples with the juice. Season with salt and pepper.
  • Return the pork to the pan, arranging them so that at least a portion of each slice touches the braising liquid. Cook over low heat, covered, until the pork is tender and most of the liquid has evaporated.
  • If serving the dish in the pan, arrange the pork slices in a ring, slightly overlapping.
  • Drop the onion slices at the center, cover the pan and cook over low heat for about five minutes or just until the onion slices soften a bit.
  • Arrange the peach slices on top of the onions, drizzle the peach syrup over the pork, cover the pan, cook over low heat just until the peaches are heated through.
  • Sprinkle with sliced scallions and serve.