Lactose Free Pork Belly Wrapped Dates
Sweet, sticky, and impossibly satisfying, these little bites hit every note — caramelized, savory, tender, and just a little bit indulgent. The natural richness of Medjool dates pairs beautifully with the slow-rendered fat of fresh pork belly, and the honey-apple cider vinegar glaze with fresh thyme ties it all together in the most craveable way. Dairy is nowhere in sight here, so anyone navigating lactose sensitivities can dig in without a second thought — no substitutions needed, no ingredient swaps to stress over. The wire rack setup is a smart move, letting the pork belly crisp up on all sides while the dates stay plump and jammy inside. That final glaze pass in the oven is what really elevates things, turning a simple wrap into something that looks and tastes like serious party food. Scatter a little fresh parsley over the top before serving and they're genuinely stunning on a platter. These disappear fast, so consider doubling the batch.
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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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