Maple Glazed Pork Belly with Crispy Crackling Recipe
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
2 hrs 15 mins
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Total Time
2 hrs 25 mins
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Servings
8 servings
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Calories
489 kcal
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Course
Dinner
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Cuisine
North American
Maple Glazed Pork Belly with Crispy Crackling Recipe
Description
Maple Glazed Pork Belly with Crispy Crackling combines a succulent pork belly with a sweet and umami glaze made from brown miso, maple syrup, and Chinese five spice. The skin is carefully scored in a diamond pattern to allow the fat to render and produce crisp crackling when baked. The addition of toasted sesame oil and flaky sea salt on the skin enhances the crispiness and adds dimension to the flavor profile. Baking the pork belly slowly at a low temperature ensures the meat stays juicy and tender, while the skin becomes golden and crunchy.
The glaze is applied only to the meat side to preserve the integrity of the crisp crackling on the skin. The combination of maple sweetness and aromatic spices complements the rich pork fat, creating a harmonious dish suitable for serving as a centerpiece at a meal. This approach emphasizes texture contrast and balanced flavors.
For best results, the pork belly should be dried thoroughly before scoring, and the cuts must go through the skin into the fat but not through the meat. Massaging the sesame oil and sprinkling flaky salt on the skin prior to roasting boosts the crisping process. The two-hour baking period allows the fat to render fully, achieving both succulence and crackling crispness.
Ingredients
Pork Belly
- 1 ½ lb pork belly boneless
- 2 tablespoons brown miso
- 2 tablespoons maple syrup
- 1 teaspoon Chinese five spice
- 1 teaspoon sesame oil
- 1 teaspoon sea salt Maldon salt works great, flaky
Chipotle Aioli
- ¼ cup mayonnaise
- 1 teaspoon lime juice fresh squeezed
- 1 teaspoon maple syrup
- ½ teaspoon chipotle pepper in adobo sauce pureed
- 4 drops liquid smoke
- 1 small garlic very finely minced, clove
- ½ teaspoon Dijon mustard
- ⅛ teaspoon salt sea salt
Instructions
- Preheat the oven to 275 degrees. Line a baking tray with parchment paper and place an ovenproof wire rack on top of it.
- Dry the pork belly with paper towels. Make cuts in the pork belly skin 1 inch apart. When you finish one direction, make cuts in the other direction so that the top of the pork belly has been cut into little squares. This helps the fat render and makes it much easier to cut and eat once it's cooked. Make sure you cut all the way through the skin (into a little of the fat is ok) but do not cut through to the meat. Turn the pork belly over and stab the meat all over with the tip of your knife.
- In a small bowl mix together the miso, maple syrup, and Chinese five spice. Liberally coat the meat (not the skin!) side of the pork belly. Place the pork belly skin side up on top of the wire rack.
- Pour the sesame oil over the top of the skin and massage it in. Sprinkle the top liberally with the flaky sea salt.
- Bake the pork belly for 2 hours in the center of your oven. Increase the oven temperature to a low broil - see notes! Move the pork belly to a rack in the top third of your oven. Broil it for 10-15 minutes, or until the pork skin is very crispy.
- While the pork is in the oven, make the chipotle aioli. Whisk the ingredients in a small bowl. Cover and place it in the fridge until you are ready to serve it.
- Remove the pork belly from the oven and let it sit for 15 minutes, uncovered. Slice the pork belly and serve with the chipotle aioli on the side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 489 kcal
% Daily Value*
| Serving | 1 serving = ⅛ of the recipe | |
| Calories | 489kcal | 24% |
| Carbohydrates | 6g | 2% |
| Protein | 9g | 18% |
| Fat | 47g | 72% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 1g | 50% |
| Cholesterol | 62mg | 21% |
| Sodium | 574mg | 24% |
| Potassium | 192mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 35IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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