Eosinophilic Esophagitis Friendly Pork Belly Bites with Maple-Mustard Glaze
Total time1 hr 35 min
Prep time20 min
Cook time1 hr 15 min
4.9(21)
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Learn more →Ingredients
6 servings
For the pork
- 2 lb fresh pork belly, skin-on, cut into 1 ½-inch cubes
- 1 tbsp avocado oil
- 1 tsp fine sea salt
- ½ tsp dried thyme
For the glaze
- ¼ cup pure maple syrup
- 2 tbsp dijon mustard
- 1 tbsp apple cider vinegar
For serving
- 1 tsp fresh thyme leaves (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Set a wire rack inside a large baking sheet.
- 2
Pat the pork belly cubes thoroughly dry with paper towels. Toss them in a large bowl with the avocado oil, sea salt, and dried thyme until evenly coated. Arrange the cubes skin-side up in a single layer on the wire rack, leaving a little space between each piece.
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