Name: Agave-Glazed Pork Belly with Grilled Pineapple
Yield: Servings
Ingredients: 1 4-pound pork belly (with or without rib bones); 4 teaspoons kosher salt plus more; 2 teaspoons freshly ground black pepper plus more; 6 poblano chiles, stemmed, coarsely chopped; 3 habanero chiles, stemmed, sliced into 1/4' rounds; 3 serrano chiles, stemmed, chopped; 1 cup agave syrup (nectar), divided; Vegetable oil; 1 ripe pineapple (about 3 1/2 pounds), peeled, cored, cut into 1/2' rounds; 1/4 cup apple cider vinegar

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You may have to make this agave-glazed pork belly with grilled pineapple recipe the day before you serve, but the crispy succulent result is well worth the effort.

Recipe notes