Paraben 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 even sit down. Medjool dates bring a rich, caramel-like sweetness that plays beautifully against the salty, crisping pork belly, and the honey-apple cider vinegar glaze with fresh thyme ties everything together in the most fragrant way. Roasting on a wire rack lets the fat render evenly, so each bite has that golden, slightly caramelized edge you're after. The glaze gets brushed on in the final minutes, locking in a glossy finish that looks far more impressive than the short ingredient list suggests. For anyone navigating preservative sensitivities, this recipe keeps things refreshingly clean — just whole dates, fresh pork belly, real honey, and herbs you can actually recognize. A scatter of fresh parsley at the end adds a little brightness and color without complicating anything. These are best served straight from the oven while the glaze is still warm and the pork is at its most tender.
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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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