Macadamia 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 hugs a soft, jammy Medjool date, and a quick honey, apple cider vinegar, and fresh thyme glaze ties everything together with a tangy-sweet finish that feels genuinely restaurant-worthy. The high-heat roast gets the pork golden and crisp at the edges, while the dates stay tender and almost molten inside — the contrast is everything. Because the ingredient list is so clean and straightforward, there's no need to scrutinize labels or worry about hidden nut additions sneaking into your snack spread. A final scatter of fresh parsley adds a little color and brightness right before serving. These are best eaten hot, straight off the platter, and they pair beautifully with cocktails or a crisp white wine.
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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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