Total time: 55 minutes
Prep time: 5 minutes, Cook time: 50 minutes
Ingredients for 4 people
Sriracha hot sauce
Remove skin and core of 2 pineapples. Place upside down in 2 large glasses. Coat the outsides with butter and brown sugar. Stuff holes with cilantro rice and add lime juice on top. Reserve.
Place bacon slices over a piece of cling wrap creating a cross hatch pattern. Take a pork belly and slice it open like a book. Flatten it. Season with salt and brown sugar. Place the pork belly over the bacon. Take the stuffed pineapples and place in the middle of the pork belly (leaves facing outward). Roll the pork belly and bacon around the pineapples. Remove the cling wrap.
Make a glaze with soy sauce, garlic, sriracha and green onions. Coat the pork belly and bacon with the glaze.
Bake in the oven until done. Remove from oven and sprinkle with parsley. Serve with coleslaw and cherries. Enjoy!