Maple Glazed Pork Belly with Crispy Crackling
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This maple-glazed pork belly is flavorful and tender with the most irresistible crispy crackling. We serve it with sweet and smoky chipotle aioli for a delicious main that’s perfect for entertaining. It’s surprisingly easy to make, and most of the cooking time is hands-off!
Pork belly has a well-earned reputation for being deeply satisfying, and this recipe is one I keep coming back to. I’ve made this maple-glazed pork belly countless times over the years, including during my days running an underground restaurant, and it’s always been a standout. Rich, tender meat paired with crisp crackling never fails to draw people in, yet it’s far more approachable to make than it looks.
This recipe keeps things simple while delivering big, confident flavor. A glaze of maple syrup, brown miso, and Chinese five spice gives the pork a savory-sweet depth, while sesame oil and a generous sprinkle of flaky sea salt help the skin puff and crisp beautifully. Finished with smoky, spicy chipotle aioli, every bite hits that balance of rich, sweet, and bold that keeps guests reaching back for more.
Over time, I’ve learned that the crackling doesn’t need tricks or complicated steps—just a straightforward method and good ingredients. That approach has never let me down, whether I was cooking for a packed table or a quiet dinner at home, and it’s what makes this pork belly so reliably impressive.
BTW: If you’re lucky enough to have leftovers, turn them into a pork belly sandwich or pork belly tacos!
Three tips to make perfect crackling
Pork crackling is the term given to the layer of crispy, tasty skin on roast pork. It’s delicious, and there’s nothing quite like it!
Here are my top 3 tips for making perfect crackling:
- Oil the skin. I use 1 teaspoon of sesame oil, but any vegetable oil will work to help render the fat and make it crispy.
- Salt the skin generously, because salt equals flavor. Would you ever eat unsalted potato chips? I didn’t think so. Flaky sea salt works best.
- Broil the skin. The skin needs some heat at the end in order to get crispy. Broiling it crisps it quickly without drying out the meat.
Pork belly myths debunked
I’ve cooked pork belly a lot over the years, experimenting with different techniques and testing what actually makes a difference. These are a few common myths I’ve happily let go of—they save time and consistently lead to better pork belly.
- Pork belly is too fancy for home cooking
This one always makes me smile. Pork belly is actually very forgiving and easy to work with, and I’ve served it at everything from casual dinners to more polished meals. It looks impressive, but it’s far more approachable than it sounds. - Letting it dry out in the fridge
The goal is dry skin, not an overnight stay in the fridge. As long as I thoroughly pat the skin dry with paper towels before it goes into the oven, the crackling turns out beautifully every time. - Marinating the pork belly for hours
I’ve tried long marinades, and while they don’t hurt, I haven’t found that they make a noticeable difference in flavor or texture. A good glaze applied at the right moment delivers plenty of flavor without the extra wait. - Cooking pork belly quickly
Pork belly needs time—there’s no way around it. A slower roast lets the fat render properly, giving you tender, melt-in-the-mouth meat.
What to serve with maple glazed pork belly
This maple glazed pork belly is a versatile meal that you can serve in many ways. In the pictures, I serve it with fluffy white rice and a side of steamed broccoli. It also tastes great with roasted potatoes or veggies, noodle dishes like our soy ginger noodles, or a crunchy Asian salad or cucumber salad.
Maple Glazed Pork Belly with Crispy Crackling Recipe
Ingredients
Pork Belly
- 1 ½ lb boneless pork belly
- 2 tablespoons brown miso
- 2 tablespoons maple syrup
- 1 teaspoon Chinese five spice
- 1 teaspoon sesame oil
- 1 teaspoon flaky sea salt (Maldon salt works great)
Chipotle Aioli
- ¼ cup mayonnaise
- 1 teaspoon lime juice (fresh squeezed)
- 1 teaspoon maple syrup
- ½ teaspoon pureed chipotle peppers in adobo sauce
- 4 drops liquid smoke
- 1 small garlic clove (very finely minced)
- ½ teaspoon dijon mustard
- ⅛ teaspoon sea salt
Instructions
- Preheat the oven to 275 degrees Fahrenheit. Line a baking tray with parchment paper, then place an ovenproof wire rack on top.
- Dry the pork belly with paper towels. Make cuts in the pork belly skin 1 inch apart. When you finish one direction, make cuts in the other direction so that the top of the pork belly is cut into little squares. This helps the fat render and makes it much easier to cut and eat once it's cooked. Make sure you cut all the way through the skin (into a little of the fat is ok), but do not cut through to the meat. Turn the pork belly over and stab the meat all over with the tip of your knife.1 ½ lb boneless pork belly
- In a small bowl, mix together the miso, maple syrup, and Chinese five-spice. Liberally coat the meat (not the skin!) side of the pork belly. Place the pork belly, skin side up, on top of the wire rack.2 tablespoons brown miso, 2 tablespoons maple syrup, 1 teaspoon Chinese five spice
- Pour the sesame oil over the skin and massage it in. Sprinkle the top liberally with the flaky sea salt.1 teaspoon sesame oil, 1 teaspoon flaky sea salt
- Bake the pork belly for 2 hours in the center of your oven. Increase the oven temperature to a low broil – see notes! Move the pork belly to a rack in the top third of your oven. Broil it for 10-15 minutes, or until the pork skin is very crispy.
- While the pork is in the oven, make the chipotle aioli. Whisk the ingredients in a small bowl. Cover and place it in the fridge until you are ready to serve it.¼ cup mayonnaise, 1 teaspoon lime juice, 1 teaspoon maple syrup, ½ teaspoon pureed chipotle peppers in adobo sauce, 4 drops liquid smoke, 1 small garlic clove, ⅛ teaspoon sea salt, ½ teaspoon dijon mustard
- Remove the pork belly from the oven and let it sit for 15 minutes, uncovered. Slice the pork belly and serve with the chipotle aioli on the side.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
My pork belly is sliced with no skin, just the fat cap.
Modifications you’d recommend?
Slice your pork belly is sliced, I’d recommend using my pork belly slices recipe. If your slices are smaller than ½ inch, keep an eye on them in the oven as they’ll need less time than the recipe says. Hope that helps!