Xanthan Gum Free Maple Glazed Pork Belly
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Learn more →Ingredients
4 servings
For the pork
- 2 lb skin-on pork belly, in one piece
- 1 tsp kosher salt
- 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)
- 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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