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–+ servings
Maple Glazed Pork Belly on a platter with chipotle mayo

Maple Glazed Pork Belly with Crispy Crackling Recipe

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 25 minutes
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!

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

Instructions 

  • Preheat the oven to 275 degrees Fahrenheit. Line a baking tray with parchment paper, then place an ovenproof wire rack on top.
    image for recipe instruction
  • 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
    image for recipe instruction
  • 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
    image for recipe instruction
  • 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
    image for recipe instruction
  • 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.
    image for recipe instruction
  • 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
    image for recipe instruction
  • 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.
    image for recipe instruction

Notes

Oven temp: If your oven only broils on high, keep the pork belly on the middle rack and watch it carefully so it doesn't burn. 
If the pork belly has rendered a lot of fat (it often does), carefully remove the baking tray from the oven, set the pork belly aside, and drain the fat into a heatproof bowl. Then, return the pork belly to the oven to broil. 
Serving: 1 serving = ⅛ of the recipe, Calories: 489kcal, Carbohydrates: 6g, Protein: 9g, Fat: 47g, Saturated Fat: 17g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 22g, Trans Fat: 1g, Cholesterol: 62mg, Sodium: 574mg, Potassium: 192mg, Fiber: 1g, Sugar: 4g, Vitamin A: 35IU, Vitamin C: 1mg, Calcium: 18mg, Iron: 1mg