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Savory Maple-Bourbon Glazed Pork Belly Recipe with Easy Apple Slaw

maple-bourbon glazed pork belly - featured image
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A rich and flavorful pork belly glazed with a sweet and boozy maple-bourbon sauce, paired with a crisp and tangy apple slaw. This recipe balances indulgence with freshness and is perfect for cozy dinners or special occasions.

Ingredients

Scale
  • 2 pounds pork belly, skin scored
  • 1/4 cup pure maple syrup (60 ml)
  • 3 tablespoons bourbon (45 ml)
  • 2 tablespoons apple cider vinegar (30 ml)
  • 1 tablespoon Dijon mustard (15 g)
  • 2 tablespoons brown sugar (25 g)
  • 3 cloves garlic, minced
  • 1 teaspoon fresh thyme, chopped or 1/2 teaspoon dried
  • Salt and pepper to taste
  • For the apple slaw:
  • 2 medium apples (Granny Smith or Honeycrisp), julienned or thinly sliced
  • 1/2 small red onion, thinly sliced
  • 1 tablespoon whole grain mustard
  • 2 tablespoons mayonnaise or Greek yogurt
  • 1 tablespoon honey
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 325°F (160°C). Pat the pork belly dry with paper towels.
  2. Score the skin by cutting diagonal lines about 1/2 inch apart without cutting into the meat.
  3. Season the pork belly generously with salt and pepper, rubbing into the scored skin.
  4. In a bowl, whisk together maple syrup, bourbon, brown sugar, minced garlic, apple cider vinegar, Dijon mustard, and fresh thyme until smooth.
  5. Place the pork belly skin-side up on a rack in your roasting pan. Roast uncovered for 60 minutes to render fat.
  6. Brush the glaze evenly over the pork belly. Increase oven temperature to 425°F (220°C) and roast for another 20-30 minutes, basting every 10 minutes, until skin is deeply caramelized and crispy.
  7. While the pork cooks, prepare the apple slaw by combining apples, red onion, whole grain mustard, mayonnaise or Greek yogurt, honey, salt, and pepper in a mixing bowl. Toss gently to coat.
  8. Remove pork belly from oven and let rest for 10 minutes.
  9. Slice the pork belly into bite-sized pieces and serve topped with a generous scoop of apple slaw.

Notes

Score the pork belly skin carefully to ensure crispiness without cutting into the meat. Use a broiler for 1-2 minutes if skin isn’t crispy enough, but watch closely to avoid burning. Rest the pork belly after roasting to redistribute juices. Adjust mustard in slaw to taste to avoid overpowering. Leftovers keep well for up to 3 days; reheat pork gently and refresh glaze if desired.

Nutrition

Keywords: pork belly, maple bourbon glaze, apple slaw, fall recipe, savory pork, easy dinner, roasted pork belly

Find it online: https://lucastable.com/savory-maple-bourbon-glazed-pork-belly-recipe-with-easy-apple-slaw/