Crispy-edged, tender pork belly cubes glazed in a sweet and savory maple reduction with hints of soy, garlic, and spice. These bite-sized morsels are sticky, succulent, and endlessly craveable.
1 ½lbspork belly, skin removed, cut into 1½-inch cubes
1tbspolive oil
Salt & pepper, to taste
½cupchicken broth or water (for roasting)
For the Maple Glaze
⅓cuppure maple syrup
2tbspsoy sauce
1tbsprice vinegar or apple cider vinegar
2tspDijon mustard
1clovegarlic, grated
¼tspchili flakes (optional)
1tspcornstarch + 1 tbsp water (optional, for thickening)
Prep and Roast the Pork Belly
1
Preheat oven to 325°F (160°C).
Season the pork belly cubes with salt and pepper.
Heat a large, ovenproof skillet or roasting pan over medium-high heat. Add olive oil, then sear pork belly cubes for 2–3 minutes per side until golden brown.
Add ½ cup broth or water to the pan. Cover tightly with foil.
Transfer to oven and roast for 1 hour to render fat and tenderize the meat.
Glaze and Crisp
2
While pork belly roasts, make the glaze: In a small saucepan, combine maple syrup, soy sauce, vinegar, mustard, garlic, and chili flakes.
Simmer over medium heat for 5–7 minutes, stirring occasionally. Optional: whisk in cornstarch slurry to thicken slightly.
After 1 hour, remove foil, brush pork belly generously with the glaze, and raise oven temperature to 400°F (200°C).
Roast uncovered for 15–20 minutes, turning once and brushing with more glaze until caramelized and crispy.
Serve
3
Transfer pork belly bites to a serving platter.
Drizzle with remaining glaze and garnish with:
Chopped scallions
Toasted sesame seeds
Chili threads or microgreens (optional)
Serve warm with toothpicks or mini forks.
Tips & Variations
4
Asian twist: Add a splash of hoisin or a few drops of sesame oil to the glaze.
Spicy lovers: Use hot honey or add a pinch of cayenne.
Make ahead: Roast the pork belly in advance, refrigerate, and reheat + glaze just before serving.
Pairing Suggestions
5
Drink: Bourbon, cider, or a smoky porter
Side: Pickled vegetables, kimchi, or slaw
Bread: Serve on steamed bao buns or mini cornbread rounds for a slider-style dish
Ingredients
For the Pork Belly
1 ½lbspork belly, skin removed, cut into 1½-inch cubes
1tbspolive oil
Salt & pepper, to taste
½cupchicken broth or water (for roasting)
For the Maple Glaze
⅓cuppure maple syrup
2tbspsoy sauce
1tbsprice vinegar or apple cider vinegar
2tspDijon mustard
1clovegarlic, grated
¼tspchili flakes (optional)
1tspcornstarch + 1 tbsp water (optional, for thickening)
Directions
Prep and Roast the Pork Belly
1
Preheat oven to 325°F (160°C).
Season the pork belly cubes with salt and pepper.
Heat a large, ovenproof skillet or roasting pan over medium-high heat. Add olive oil, then sear pork belly cubes for 2–3 minutes per side until golden brown.
Add ½ cup broth or water to the pan. Cover tightly with foil.
Transfer to oven and roast for 1 hour to render fat and tenderize the meat.
Glaze and Crisp
2
While pork belly roasts, make the glaze: In a small saucepan, combine maple syrup, soy sauce, vinegar, mustard, garlic, and chili flakes.
Simmer over medium heat for 5–7 minutes, stirring occasionally. Optional: whisk in cornstarch slurry to thicken slightly.
After 1 hour, remove foil, brush pork belly generously with the glaze, and raise oven temperature to 400°F (200°C).
Roast uncovered for 15–20 minutes, turning once and brushing with more glaze until caramelized and crispy.
Serve
3
Transfer pork belly bites to a serving platter.
Drizzle with remaining glaze and garnish with:
Chopped scallions
Toasted sesame seeds
Chili threads or microgreens (optional)
Serve warm with toothpicks or mini forks.
Tips & Variations
4
Asian twist: Add a splash of hoisin or a few drops of sesame oil to the glaze.
Spicy lovers: Use hot honey or add a pinch of cayenne.
Make ahead: Roast the pork belly in advance, refrigerate, and reheat + glaze just before serving.
Pairing Suggestions
5
Drink: Bourbon, cider, or a smoky porter
Side: Pickled vegetables, kimchi, or slaw
Bread: Serve on steamed bao buns or mini cornbread rounds for a slider-style dish
