Seed Oil Free Pork Belly Wrapped Dates
Sweet, sticky, and deeply savory, these pork belly wrapped dates are the kind of appetizer that disappears from the platter before you've even finished arranging them. Caramelized honey, apple cider vinegar, and fresh thyme come together into a glaze that clings to the golden pork and coaxes out the natural richness of the Medjool dates underneath. The whole thing roasts on a wire rack, which means the pork renders and crisps beautifully without needing any added cooking fat or oil at all. That's the quiet win here — the pork belly does its own work, and every ingredient on the list is exactly what it sounds like, no industrial oils hiding anywhere. For anyone navigating seed oil concerns, finding party food this crowd-pleasing and this clean is genuinely rare. A finishing scatter of fresh parsley keeps things bright, but honestly these are stunning either way. Make them for a dinner party, a holiday spread, or just a Tuesday when you want something that feels a little special.
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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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