Paleo Pork Belly Wrapped Dates
Sweet, sticky, and impossibly savory all at once, these pork belly wrapped dates are the kind of appetizer that disappears from the platter before you even sit down. Caramel-soft Medjool dates get snugly bundled in thin strips of fresh pork belly, then roasted at high heat until golden and crisped at the edges. A quick honey, apple cider vinegar, and fresh thyme glaze gets brushed on near the end, caramelizing into something that tastes far more complex than the short ingredient list suggests. Every single component here is clean and whole-food — no fillers, no refined sugars beyond the natural sweetness of the dates and a touch of honey, nothing that needs a label check. That makes this a genuinely easy win for anyone eating grain-free and keeping things close to the source. A scatter of fresh parsley at the end adds a bright, herby finish that cuts through the richness beautifully. Pull these out for a dinner party or a weekend snack board 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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