Agave-Glazed Pork Belly with Grilled Pineapple

Cover pan tightly with lid or two layers of foil.

Transfer to oven and cook pork for 3 hours, basting with pan juices every hour.

Turn pork over.

Cook until very tender, about 4 more hours.

Transfer pork to another roasting pan (if bone-in, remove and discard bones).

Strain liquid from first roasting pan into a saucepan (there should be about 5 1/2 cups); reserve chiles.

Gently boil juices until reduced to about 1 1/4 cups, 45-50 minutes; add reserved chiles.

Remove pan from heat.

Let glaze cool; chill.

Meanwhile, cover pork with parchment or waxed paper.

Top with a large plate.

Place weights, such as large canned goods, on top.

Chill overnight.

Reheat glaze.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high.

Brush grill rack with oil.

Grill pineapple until nicely charred, 2-3 minutes per side; place on plates.

Let grill cool to medium heat.

Slice pork belly into 1"-thick pieces.

Grill until warmed and crisp, about 3 minutes per side.

Brush pork with some of the glaze from chile sauce.

To serve, place 2 or 3 pineapple slices on each plate; spoon glaze over, then top with pork belly.

Drizzle with vinegar.