
Sweet, sticky, and deeply savory, these pork belly wrapped dates are the kind of appetizer that disappears from the platter before you even sit down. The natural sweetness of Medjool dates pairs beautifully with rich, crisped pork belly, and the honey-thyme glaze ties everything together with a fragrant, caramelized finish. Every single ingredient here is whole and straightforward — fresh pork, real honey, apple cider vinegar, and herbs — so there's no need to squint at a label hunting for synthetic dyes or artificial color additives. That's a genuine win when you're trying to put out an impressive spread without compromising on what goes into your food. A quick roast at high heat gets the pork golden and rendered, and a final glaze pass in the oven locks in that glossy, sticky coating that makes these utterly irresistible. Finish with a scatter of fresh parsley and serve them straight off the platter while they're warm.
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Learn more →6 servings







Preheat the oven to 425°F (220°C). Set a wire rack inside a rimmed baking sheet and set aside.
Pat the pork belly strips dry with paper towels, then season lightly on both sides with the fine sea salt.
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