Low FODMAP Maple Glazed Pork Belly

Total time2 hr 30 min

Prep time15 min

Cook time2 hr 15 min

Sticky, lacquered, and deeply savory, this slow-roasted pork belly delivers the kind of rich, melt-in-your-mouth results that feel restaurant-worthy but come together with surprisingly little hands-on effort. The two-stage roasting method — low and slow first, then a blast of high heat — renders the fat beautifully and builds that dark amber glaze that clings to every slice. The glaze itself is where the magic happens: pure maple syrup, tamari, garlic-infused oil, fresh ginger, and rice vinegar simmer down into something glossy and complex without a single high-FODMAP ingredient in sight. Garlic-infused oil does all the heavy lifting of garlic flavor while keeping the dish gut-friendly, and only the green tops of scallions are used as a garnish, which is a small but important detail that keeps every serving on the right side of the threshold. Maple syrup is portioned carefully across four servings, so the sweetness stays within safe limits without sacrificing any of that caramelized depth. This is the kind of dish that makes it genuinely easy to forget you're cooking around any restrictions at all — it just tastes like really good pork belly.

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Ingredients

4 servings

For the pork

2 lb skin-on pork belly, in one piece
1 tsp kosher salt
Morton Kosher Salt, Coarse, 48 Ounce Morton Coarse Kosher Salt - 16 oz Kroger Coarse Kosher Salt Badia Spices Kosher Salt Diamond Crystal Kosher Salt - 26 OZ
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½ tsp black pepper
½ tsp smoked paprika

For the glaze

½ cup pure maple syrup
2 tbsp tamari
1 tbsp garlic-infused oil
1 tsp fresh ginger, finely grated
1 tsp rice vinegar

For serving

2 scallions, green tops only, thinly sliced (optional)
Omit this
This ingredient likely doesn’t work for the diet.
1 tsp sesame seeds (optional)

Instructions

1
Heat the oven to 300°F (150°C). Pat the pork belly completely dry with paper towels, then score the skin in a crosshatch pattern at 1-inch intervals, cutting through the skin and just into the fat but not into the meat. Place the pork belly skin-side up on a wire rack set inside a roasting pan.
2
Combine the salt, black pepper, and smoked paprika in a small bowl. Rub the spice mixture all over the meat side and the sides of the pork belly, leaving the skin mostly bare.

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