Capsaicin Free Pork Belly Wrapped Dates
Sweet, savory, and just a little bit fancy, these pork belly wrapped dates are the kind of appetizer that disappears from the platter before you even sit down. The natural caramel richness of Medjool dates pairs beautifully with the salty, crisping pork belly, and the honey-thyme glaze ties everything together with a fragrant, lightly tangy finish. For anyone avoiding capsaicin, party food can feel like a minefield of hidden heat — chili flakes in glazes, spiced rubs, or mystery seasonings that make you second-guess every bite. This recipe keeps things completely clean: just salt, honey, apple cider vinegar, and fresh thyme, so the flavor is bold and complex without a trace of pepper-derived heat. Roasting on a wire rack lets the pork render and crisp evenly, and the two-stage oven method ensures the glaze caramelizes rather than burns. A scatter of fresh parsley at the end adds a bright, herby pop that makes them look as good as they taste. These are genuinely impressive 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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