Chicken Free Pork Belly Wrapped Dates
Sweet, sticky, and impossibly satisfying, these pork belly wrapped dates hit every note — savory, caramelized, and just a little indulgent. The natural richness of fresh pork belly pairs beautifully with the deep, jammy sweetness of Medjool dates, and that honey-thyme glaze ties everything together with a bright, herby finish. Roasting them on a wire rack lets the fat render evenly, so you get golden, slightly crispy edges without any fuss. The apple cider vinegar in the glaze cuts through the richness just enough to keep things balanced and totally craveable. These come together with only a handful of real, straightforward ingredients — no poultry, no complicated substitutions, just clean flavors doing exactly what they should. Scatter a little fresh parsley on top before serving and they look as impressive as they taste, making them an easy go-to for entertaining or a special weeknight treat.
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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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