Passion for Pork

Brined & Braised Hawaiian Pork Belly

Brined & Braised Hawaiian Pork Belly

Executive Chef Nathin Bye
Wildflower Grill, Edmonton
Achieve the taste and texture of sous-vide at home with this recipe.



  • 8 cups water, divided
  • ½ cup (125 mL) brown sugar
  • ½ lemon
  • 5 sprigs fresh thyme
  • 3 Tbsp (45 mL) kosher salt
  • ½ Tbsp (8 mL) whole peppercorns
  • ½ Tbsp (8 mL) minced garlic

2 lb (908 g) pork belly, cleaned and trimmed, cut into small pieces if desired

Braising Liquid

  • 6 cups (1.5 L) pineapple juice
  • 1 cup (250 mL) apple juice
  • 1 cup (250 mL) diced white or yellow onion
  • 1 cup (250 mL) diced carrot
  • 1 cup (250 mL) diced celery
  • 6 Tbsp (90 mL) minced garlic
  • 1 dried ancho chili pepper
  • 1 dried chipotle pepper



In a large pot, mix together 2 cups water, brown sugar, lemon, thyme, salt, peppercorns and garlic. Bring the mixture to a boil. Lower heat and let simmer for one minute. Remove from heat and add remaining 6 cups of water. Let brine cool completely.
Place pork belly in chilled liquid and refrigerate for at least 12 hours, or up to 36 hours maximum. Check the pork belly every six hours or so to make sure that it is still completely covered by the brine.
In a large pot, combine pineapple juice, apple juice, onion, carrot, celery, garlic, and dried peppers. Bring the mixture to a boil, lower heat, and let simmer for 2 minutes.
Place the brined pork belly in braising liquid, cover in aluminum foil and continue to simmer over medium heat. The total time will depend on the thickness of the pork belly and desired tenderness - 3-4 hours will result in meat that is slightly firm, but still moist and tender. 5-6 hours will result in "fall-off-the-bone" meat.

Approximately 6-8 Servings

Tags: braising | brine | hawaiian | Nathin Bye | pork belly |