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Slow Roasted Black Bean-Ginger Pineapple Glazed Pork Butt

Slow Roasted Black Bean-Ginger Pineapple Glazed Pork Butt
Black Bean-Ginger, Pineapple, & Tamari Roasted Pork Butt

Slow Roasting…is a dry heat cooking method is one of the most popular cooking methods among “The Fabulous Five” . This slow roasting gains enormous results from it’s exotic Asian flavor of fermented black beans, ginger, and pineapple which moistens the pork butt to the realm of Nirvana.

Capture this Hop-sing...a beautifully marinated ginger, pineapple, and tamari brined pork butt slow roasted to perfection over a bed of seaweed and pickled red onions. Confident, ambitiously provocative with succulent flavors of sweet and savory. It’s an update from a culture rich in adventure. Move over mundane pork sliders…Welcome this new distant Asian cousin to your slider or roasting meat repertoire!

You can slow roast or slow smoke this hunk of exotic love and experience the juiciness and tenderness of the pork. Serve with Shrimp Fried Rice, Wasabi Mash Potatoes, or Vegetable Chow Mein with stir-fry asparagus and snow peas with a light peanut sauce. If you not up for these sides slap that slice of sexy asian style pork on those toasted slider buns and garnish with picked onions and cucumbers with fresh cilantro leaves. And take a bite of this slider…yum…yummy…yummiest EVER!

Serves 8-10

[ingredients title=”Equipment”]

  • 1 XLg   Brining bag
  • Igloo cooler * (optional)
  • Measuring cups and spoons
  • Chef Knife
  • Coffee grinder or molcajeta (mortar and pestle)
  • Electric Knife or large slicing knife
  • Large Roasting Fork
  • Digital Thermometer


[ingredients title=”Ingredients”]

  • 4-5 lb   Boneless pork butt roast, tided *
  • For the Asian Brine:
  • 1/3 C     Ginger, freshly grated
  • 1/3 C     Garlic, minced
  • 2 Stalks Lemongrass, white bulb end, cut and smashed with heavy mallet
  • 3 C        Pineapple juice
  • 1 C         Soy sauce
  • 1 C         Mirin Wine (Sweet Rice Wine)
  • 1/4 C      Rice wine vinegar
  • Water needed to cover roast while bring over night
  • For the Glaze:
  • 1 t ea      White and pink peppercorns, crushed red pepper flakes, fennel seeds, and coriander seeds, toasted and ground coarsely *
  • 1/3 C      Garlic, minced
  • 1 – 13 oz Chinese fermented black bean sauce, with ginger, pineapple juice, and tamari *
  • 1/4 C      Gourmet/Premium Anchovy in oil  *
  • 2-10 oz.pkg Kombu or Frozen Seaweed Salad * (thawed and rinsed )
  • 1 C          Pickled Red Onion *
  • 1 C          Pickled Cucumber * (optional)
  • 1 Bu        Cilantro leaves (optional for garnish)
  • 12-24     Slider buns, split and lightly toasted, (optional)


Chef Gerrie’s Notes:

  • Igloo cooler is great and easy to use for brining. And you won’t take up room in your refrigerator.
  • Tie roast with butcher twine the purpose is to give the roast a shape so cooking is even or have butcher do that for you.
  • Toasting dry spices promotes a wonderful aroma and releases the oil to deepen the flavor of the spices.
  • Chinese fermented black bean sauce: Make sure it has ginger, pineapple and tamari is included. You can find this brand at any good Asian market.
  • Gourmet/Premium Anchovies can be found at any good Asian market. They are fabulous and not to salty. Remember anchovies are the true secret chefs use in sauces to replace regular salt.
  • Kombu frozen or dried seaweed can be found in any good asian market.This lends to the aroma and flavor enhancement of this slow roasted pork butt.
  • Pickled Red Onion & Pickled Cucumber These are so versatile and yummy. Use them as garnishing/condiment, salads, and/or sandwiches.

[directions title=”Directions”]

  1. Brine roast, placing tided pork butt in extra large brining bag. Combine all brining ingredients and pour over roast. Make sure the roast is covered with brining liquid…if not add cold water. Place in refrigerator or in igloo cooler covered with ice over night.
  2. While pork butt is brining, lightly toast peppercorns, red chili flakes, fennel seeds, and coriander seeds. Then coarsely grind in coffee grinder or molcajeta. Mince garlic and smash half of anchovies, reserve for seasoning roast.
  3. Remove roast from brine and pat dry. Discard brining liquid.
  4. Preheat oven to 300°F
  5. Rub roast with grounded spices, minced garlic, and smashed anchovies.
  6. Place thawed seaweed on bottom of roasting pan, pushing more to the sides to form somewhat of a well to cradle seasoned roast. Sprinkle pickled red onions on top of seaweed. Place seasoned roast in pan and decorate with a few of the tiny anchovies on top.

Seasoned Pork Butt on Seaweed with Pickled Red Onions ready to Roast

7. Slow roasting begins at 300°F for 2.5 to 3 hours until roast is done or reaches an internal temperature between 155°-160°F. Let rest for 20 minutes before slicing.

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