Lupin 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 the honey-thyme glaze ties it all together with a fragrant, lightly tangy finish. A hot oven and a wire rack do the heavy lifting, rendering the pork golden at the edges while keeping the dates tender and luscious inside. The glaze comes together in just a few minutes on the stovetop, and that final blast in the oven sets it into something truly glossy and gorgeous. Every ingredient here is straightforward and naturally free from lupin — no flour blends, no legume-based fillers, nothing to second-guess on the label. Scatter a little fresh parsley over the top before serving and you've got an appetizer that looks like it came from a restaurant kitchen. 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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