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Maple-Glazed Pork Belly

Crispy on top, melt-in-your-mouth underneath, and glazed with a sweet-savory maple sauce that'll have you wanting to lick the pan — pork belly doesn't get better than this. Big Daddy slow-roasts this low and slow to render all that gorgeous fat, then cranks the heat to get that crackling skin. It's a little bit of a project, but every bite is worth it.
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Prep Time 30 minutes
Cook Time 3 hours
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

INGREDIENTS
  • 3 lbs pork belly skin on
  • Salt and freshly ground black pepper to taste
  • 2 tbsp olive oil
  • 4 cloves garlic minced
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 cup chicken broth
  • 1/2 cup pure maple syrup for glaze
  • 1/4 cup soy sauce for glaze
  • 2 tbsp Dijon mustard for glaze
  • 1 tbsp apple cider vinegar for glaze
  • 1 tsp smoked paprika for glaze
  • 1/2 tsp chili flakes optional (for glaze)
  • Fresh rosemary sprigs garnish
  • Toasted sesame seeds garnish

Method
 

INSTRUCTIONS
    Step 1 — Prep the Pork Belly
    1. Score the skin in a crosshatch pattern with a sharp knife. Season generously with salt and black pepper. Rest at room temperature for 30 minutes.
    Step 2 — Make the Maple Glaze
    1. Combine maple syrup, soy sauce, Dijon mustard, apple cider vinegar, smoked paprika, and chili flakes in a small saucepan. Simmer over medium heat for 5-7 minutes until slightly thickened. Set aside.
    Step 3 — Sear
    1. Preheat oven to 300°F. Heat olive oil in a heavy roasting pan over medium-high heat. Sear pork belly skin-side down for 4-5 minutes until golden and crisp. Briefly sear other sides.
    Step 4 — Slow Roast
    1. Place pork belly skin-side up in roasting pan. Add garlic, rosemary, thyme, and chicken broth. Cover loosely with foil and roast for 2.5-3 hours until tender.
    2. Step 5 — Glaze and Finish
    3. Increase oven to 425°F. Brush pork belly generously with maple glaze. Roast uncovered for 20-30 minutes, brushing occasionally, until skin is caramelized and crackling.
    Step 6 — Serve
    1. Rest 10 minutes before slicing into thick portions. Drizzle extra glaze over slices. Garnish with rosemary and toasted sesame seeds.

    Notes

    NOTES & VARIATIONS
    • Scoring the skin is key — don't skip it.
    • Asian Twist: Add ginger and hoisin to the glaze.
    • Crispy Skin Tip: Finish under the broiler or with a kitchen torch for extra crackle.
    • Save leftover glaze for dipping.
    • Wine pairing: Fruity Riesling or sparkling cider.