Artificial Flavors Free Pork Belly Wrapped Dates
Sweet, sticky, and impossibly savory, these pork belly wrapped dates are the kind of appetizer that disappears from the platter before you've even set it down. Medjool dates bring a deep, caramel-like sweetness that pairs beautifully with the rich, crisping pork belly, and the honey-thyme glaze ties everything together with a fragrant, tangy finish. Every single ingredient here is whole and recognizable — fresh pork belly, real honey, apple cider vinegar, fresh thyme — so there's no need to squint at a label wondering what's hiding behind a vague "natural and artificial flavors" disclaimer. The glaze comes together in just a few minutes on the stovetop while the pork roasts, making this feel far more effortless than the results suggest. A high oven temperature and a wire rack setup ensure the pork gets genuinely golden and caramelized rather than steaming in its own juices. Finished with a scatter of fresh parsley, these are elegant enough for a dinner party but simple enough to pull off on a weeknight.
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Learn more →Ingredients
6 servings
- 18 medjool dates, pitted
- 1 lb fresh pork belly, skin removed, sliced into 18 thin strips (about ¼ inch thick, 1 inch wide, 4 inches long)
- ½ tsp fine sea salt
For the glaze
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tsp fresh thyme leaves
For serving
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Set a wire rack inside a rimmed baking sheet and set aside.
- 2
Pat the pork belly strips dry with paper towels, then season lightly on both sides with the fine sea salt.
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