Walnut Free Pork Belly Wrapped Dates
Sweet, sticky, and impossibly satisfying, these pork belly wrapped dates are the kind of appetizer that disappears from the platter before you even sit down. Caramelized pork belly hugs a soft Medjool date, and a quick honey, apple cider vinegar, and fresh thyme glaze gets brushed on toward the end of roasting for a glossy, fragrant finish. The combination of savory, fatty pork with the natural sweetness of the dates is genuinely hard to beat. A wire rack setup in the oven means the pork crisps and renders beautifully on all sides without any fussing. The ingredient list is refreshingly short and completely nut-free — no stuffings, no coatings, nothing hidden — so you can serve these confidently to guests with tree nut sensitivities. A scatter of fresh parsley at the end adds a little color and brightness right before they hit the table. These are best served hot and straight off the platter, so have plenty of napkins ready.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!