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Hoisin Pineapple Beer Pork over Coconut Lime Rice

5 from 4 votes


For the pork:

  • 3 lbs boneless country pork ribs or pork shoulder cut into chunks
  • 1 tablespoon salt kosher
  • 4 cloves of garlic
  • ¼ cup (62g) low sodium soy sauce
  • ¼ cup (66g) hoisin sauce
  • 2 teaspoons (10g) sriracha
  • 2 tablespoons (25g) brown sugar
  • 2 cup (310g) pineapple chunks drained if using canned
  • 1 cup (8oz) beer stout, porter, brown ale

For the rice:

  • 1 (14oz) can full-fat coconut milk
  • 1 ¼ cup (10oz) water
  • 1 ½ cups long-grain or jasmine rice
  • 1 teaspoon salt
  • 2 tablespoons lime juice
  • 3 tablespoons green onion chopped


To make the pork:

  • Preheat the oven to 300°F.
  • Sprinkle the pork on all sides with salt, add to a large Dutch oven or covered baking dish.
  • Add the remaining ingredients (from the pork list) to a blender, blend on high until well combined. Pour the liquid over the pork. Cover and bake for one hour.
  • Remove the lid, turn the pork over, then continue to bake, uncovered, for 2 ½ more hours, turning the pork every 30 minutes or so until the pork is fork-tender (total of 3 1/2 hours of cooking time). 
  • Remove the pork from the pot, set aside.
  • Place the pot over a burner over high heat (if you used a baking dish, transfer the remaining liquid to a pot), boil, stirring frequently, until thickened.
  • Pour the thickened glaze over the pork.

To make the rice:

  • Add the coconut milk, water, rice, and salt to a large pot, stirring to combine.
  • Add to a burner over medium-high heat, bring to a boil, cover and reduce heat to low for 18 minutes. Once the 18 minutes is up, remove from heat but allow to sit for 2 minutes.
  • Remove the lid and stir in the lime juice and green onions.
  • Serve the pork over the rice.