MSG Free Pork Belly Wrapped Dates
Sweet, sticky, and impossibly savory, these pork belly wrapped dates are the kind of appetizer that disappears from the platter before you've even finished arranging them. Medjool dates bring a rich, caramel-like sweetness that pairs beautifully with the salty, crisping pork belly, and the honey-thyme glaze ties everything together with a fragrant, tangy finish. For anyone navigating flavor enhancer sensitivities, this recipe is a genuine win — every bit of depth here comes from real, whole ingredients like apple cider vinegar, fresh thyme, and natural pork fat rendering in a hot oven. No packets, no shortcuts, no hidden additives. The wire rack setup is a smart move that lets the fat render evenly and the edges turn golden without any fuss. A quick brush of glaze in the final minutes creates that lacquered, caramelized coating that makes these look far more impressive than the effort involved. Finish with a scatter of fresh parsley if you want a little color, then stand back and watch them vanish.
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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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