Brazil Nut Free Pork Belly Wrapped Dates
Sweet, sticky, and impossibly satisfying, these pork belly wrapped dates are the kind of appetizer that disappears from the platter before you even sit down. Caramelized pork belly hugs a soft, jammy Medjool date, and a quick honey, apple cider vinegar, and fresh thyme glaze ties everything together with a glossy, fragrant finish. The high-heat roast gets the pork golden and crisp at the edges, while the double-glaze technique in the final few minutes locks in that beautiful lacquered coating. For anyone navigating tree nut allergies, this recipe is naturally free of the usual party-food pitfalls — every ingredient is straightforward and easy to verify at the store. A scatter of fresh parsley at the end adds a little color and brightness without complicating a dish that's already pretty perfect. These are best served hot straight from the oven, so have your platter ready and your guests nearby.
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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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