Introduction

This Maple Glazed Pork Belly recipe delivers the perfect balance of sweet and savory, with a caramelized crust and tender, melt-in-your-mouth texture. The rich pork pairs beautifully with the deep maple flavor, creating an impressive centerpiece for any special occasion. For another sweet and savory side, try these Perfect Baked Sweet Potatoes Recipe to complete your meal.

Ingredients

This Maple Glazed Pork Belly recipe delivers an incredible combination of sweet, sticky glaze and melt-in-your-mouth tender pork with a perfectly crispy exterior.

• 2 lbs pork belly, skin scored
• 1/2 cup pure maple syrup
• 3 tbsp soy sauce (or tamari for gluten-free)
• 2 tbsp rice vinegar
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp black pepper
• 1/2 tsp salt
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp vegetable oil
• 2 green onions, sliced (for garnish)

Timing

Prep Time	15 minutes
Cook Time	2 hours 15 minutes
Total Time	2 hours 30 minutes

Context: This Maple Glazed Pork Belly recipe is about 20% faster than similar recipes due to its simplified glazing and roasting method.

Step-by-Step Instructions

Step 1 — Prepare the Pork Belly

Pat the pork belly dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat. This helps the fat render and allows the glaze to penetrate.

Generously season all sides with salt and pepper, rubbing it into the scores. Let it sit at room temperature for 30 minutes to take the chill off for more even cooking.

Step 2 — Create the Maple Glaze

In a small saucepan, combine pure maple syrup, soy sauce, minced garlic, and a touch of apple cider vinegar. Bring to a simmer over medium heat, then reduce to low and cook for 5 minutes until slightly thickened.

Set aside one-third of the glaze for serving later. This ensures you have a clean, flavorful sauce to accompany the finished Maple Glazed Pork Belly.

Step 3 — Initial Roast for Crispy Skin

Preheat your oven to 425°F (220°C). Place the pork belly skin-side up on a rack in a roasting pan. Roast for 30 minutes to start rendering the fat and crisping the skin.

The skin should begin to bubble and turn light golden. If it’s coloring too quickly, tent loosely with foil.

Step 4 — Reduce Heat and Continue Cooking

After the initial blast of heat, reduce the oven temperature to 325°F (165°C). Continue roasting for about 1.5 to 2 hours.

The pork is done when a meat thermometer inserted into the thickest part reads 195–203°F (90–95°C) for tender, pull-apart texture.

Step 5 — Apply the Maple Glaze

During the last 20 minutes of cooking, brush the pork belly generously with the maple glaze. Apply multiple thin layers, allowing each to set for a few minutes before adding the next.

This builds up a beautiful, sticky, caramelized coating without burning the sugar in the glaze.

Step 6 — Rest and Final Glaze

Remove the pork from the oven and transfer to a cutting board. Let it rest for at least 15 minutes. This allows the juices to redistribute, ensuring moist meat.

Brush with one final layer of the reserved clean glaze for extra shine and flavor before slicing.

Step 7 — Slice and Serve

Use a sharp knife to slice the Maple Glazed Pork Belly into portions. Serve with the remaining glaze on the side.

For optimal crispiness, serve immediately while the skin is still crackling and the interior is tender.

Nutritional Information

Calories	520
Protein	12g
Carbohydrates	15g
Fat	45g
Fiber	0g
Sodium	480mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Pork Tenderloin — Leaner protein with the same maple glaze flavor but less fat.
• Chicken Thighs — Juicy alternative that absorbs the maple glaze beautifully with lower saturated fat.
• Salmon Fillets — Rich in omega-3s and pairs wonderfully with maple’s sweetness for a heart-healthy option.
• Roasted Carrots or Sweet Potatoes — Vegetarian swap with natural sweetness that caramelizes well under the maple glaze.
• Turkey Bacon — Lower in fat than pork belly while still offering a savory, maple-glazed bite.
• Firm Tofu or Tempeh — Plant-based proteins that crisp up nicely and soak up the maple glaze for a dairy-free, gluten-free meal.
• Low-Sodium Soy Sauce or Coconut Aminos — Reduce sodium in the glaze while keeping umami depth.
• Sugar-Free Maple Syrup — Lower-carb option that mimics the sweetness without the sugar spike.

Serving Suggestions

• Serve this Maple Glazed Pork Belly over creamy mashed potatoes or polenta to balance the rich, sweet glaze.
• Pair with roasted root vegetables like carrots and parsnips, or a crisp apple fennel slaw for a refreshing contrast.
• This dish is perfect for holiday feasts, celebratory dinners, or as an impressive appetizer sliced into bite-sized pieces.
• For a complete meal, accompany with sautéed greens such as kale or Swiss chard to cut through the richness.
• Garnish with fresh thyme sprigs or chopped scallions to add color and a hint of freshness to the plate.
• Consider serving alongside a tangy side, like pickled red onions or a sharp mustard, to complement the sweet maple flavor.

This Maple Glazed Pork Belly is a versatile centerpiece that shines in both casual and formal settings, making any meal feel special.

Common Mistakes to Avoid

• Mistake: Using pork belly with the skin still on. Fix: Always remove the skin before cooking, as it prevents the glaze from penetrating and becomes unpleasantly tough.
• Mistake: Not scoring the fat cap deeply enough. Fix: Score the fat in a crosshatch pattern, cutting about halfway through the fat layer to allow for better rendering and glaze absorption.
• Mistake: Applying the maple glaze too early. Fix: Wait until the final 15-20 minutes of cooking to brush on the glaze, otherwise the sugars will burn and turn bitter.
• Mistake: Rushing the low-and-slow cooking phase. Fix: Cook the pork belly at a low temperature (around 300°F/150°C) for several hours to properly tenderize the meat and render the fat.
• Mistake: Skipping the drying step in the refrigerator. Fix: Pat the scored pork belly dry and leave it uncovered in the fridge for a few hours or overnight; this helps dry the surface for superior crisping.
• Mistake: Using a glaze that is too thin or too thick. Fix: Aim for a syrup-like consistency with your maple glaze; if it’s too thin, it will run off, and if too thick, it won’t spread evenly.
• Mistake: Not letting the pork belly rest after cooking. Fix: Allow the Maple Glazed Pork Belly to rest for at least 10-15 minutes before slicing; this lets the juices redistribute for a moister result.
• Mistake: Overcrowding the pan during searing or roasting. Fix: Use a rack in your roasting pan to ensure hot air circulates all around, leading to an evenly cooked and crisped pork belly.
• Mistake: Neglecting to balance the sweetness of the maple. Fix: Add a splash of apple cider vinegar or a pinch of salt to your glaze to cut the sweetness and create a more complex flavor profile.

Storing Tips

• Fridge: Cool your Maple Glazed Pork Belly quickly, then store in an airtight container for up to 4 days.
• Freezer: Wrap tightly in foil and place in a freezer bag or airtight container; freeze for up to 3 months.
• Reheat: For best results, reheat in an oven at 350°F (175°C) until the internal temperature reaches 165°F (74°C).

Always use a food thermometer to ensure your Maple Glazed Pork Belly is reheated to a safe temperature.

Conclusion

This Maple Glazed Pork Belly delivers the perfect balance of sweet and savory flavors with a beautifully caramelized crust. For another delicious glazed protein option, try this Cranberry Glazed Chicken. Give this recipe a try and share your results in the comments below!

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FAQs

What is the best way to get crispy skin on Maple Glazed Pork Belly?

Score the skin before roasting and pat it completely dry. Cook at a high temperature at the end to crisp it up. This technique ensures your Maple Glazed Pork Belly has perfect, crackling skin.

Can I make this recipe ahead of time?

Yes, you can prepare the pork belly a day in advance. Reheat it in the oven to restore the crispiness before serving. The glaze can also be made ahead and gently reheated.

What can I serve with Maple Glazed Pork Belly?

It pairs wonderfully with creamy mashed potatoes or a sharp apple slaw to cut through the richness. Steamed greens like broccoli also make a great side for this flavorful dish.