Pregnancy Friendly Pork Belly Wrapped Dates
Sweet, sticky, and deeply savory, these pork belly wrapped dates hit every note you want in a crowd-pleasing bite. The natural caramel richness of Medjool dates pairs beautifully with the crispy, rendered pork, and that honey-thyme glaze ties everything together with just the right amount of tang from the apple cider vinegar. One thing that matters a lot during pregnancy is making sure pork is cooked all the way through, and this recipe is built with that in mind — the oven roast brings the pork to a safe internal temperature of 160°F before the glaze even goes on. No pink meat, no guesswork, just a reliable method that keeps both flavor and food safety front and center. Fresh thyme and flat-leaf parsley keep the ingredient list clean and straightforward, so you know exactly what you're eating. These are best served straight from the oven while the glaze is still glossy and the pork is at its crispiest.
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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)
Ingredient noteCook all meat thoroughly when pregnant.
- 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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