• Glazed Pork Belly

    Glazed Pork Belly | stupideasypaleo.com

    The first time I ever had pork belly was at the Ad Lib, a restaurant in Glasgow back in September. To say that I was dumbfounded by how good it tasted would be an understatement. It seems to be relatively tricky to find in the States – at least in non-specialty stores in my area, and I’d been unable to shake it from the back of my mind since I came home. As good fortune would have it on a recent trip to Marks & Spencer (a somewhat posh department / food store here), two lovely pork bellies sat on the 1/2 price meat shelf just waiting for me to scoop them up. After some quick research on how to best prepare them, I set out on my pork belly adventure. I made homemade applesauce while the pork was cooking. Store-bought applesauce will probably be too watery for this application unless you try to reduce it a bit on the stove. The homemade sauce is quite simple to prepare and just takes a bit of time. This is a great recipe for making on a lazy Sunday afternoon.

    Glazed Pork Belly

    Preparation 2017-03-28T00:00:00+00:00
    Cook Time 2017-03-28T00:00:00+00:00
    Serves 1     adjust servings

    Ingredients

    • For the Pork Belly
    • 1-1/2 lb (700 g) pork belly
    • 3 garlic cloves
    • 1 tsp dried sage
    • Salt and pepper
    • 1 tbsp honey
    • For the Applesauce
    • 4 apples (I used Pink Lady but any will do)
    • 1 tsp cinnamon
    • Juice from 1/2 a lemon
    • 1 tbsp butter

    Instructions

    1. Score the fat on the top of the pork belly lengthwise. Sprinkle liberally with salt, rub into the score marks and place back in the refrigerator for about 30 minutes.
    2. Preheat the oven to 275F (140C). Line a baking baking dish or tray with foil.
    3. Smash the garlic cloves with the back of a knife. Place the pork belly onto the baking dish with the fat facing down. Spread the smashed garlic cloves onto the meat. Season with a bit of salt and pepper and the dried sage. Turn the pork belly over so the fat is facing up. Add about ½” of water to the pan.
    4. Bake for 2.5 hours at this temperature. Meanwhile, prepare the applesauce by peeling and dicing the apples. Put the apples and cinnamon in a medium sized pot. Add about ¼ cup of water. Cover with a lid (but crack it so that steam can escape) and cook on low for about 45 minutes or until the apples are very soft – exactly how long depends on the type of apples used. At the end, add the lemon juice and butter and mash the apples to the desired consistency. I like mine a bit chunky.
    5. After the pork has been in the oven for 2.5 hours, remove it from the oven and increase the temperature to 425F (220C). Mix about ⅓ cup of the applesauce with 1 tbsp honey and spread over the top of the pork. Return to the oven for about 20 minutes or until the top is crispy and brown.
    6. I served mine with extra applesauce and kale chips. So good!

    by

    Glazed Pork Belly | stupideasypaleo.com
    Glazed Pork Belly
    Ingredients
    • For the Pork Belly
    • 1-1/2 lb (700 g) pork belly
    • 3 garlic cloves
    • 1 tsp dried sage
    • Salt and pepper
    • 1 tbsp [url href=”http://amzn.to/18zYauv/” target=”_blank”]honey[/url]
    • For the Applesauce
    • 4 apples (I used Pink Lady but any will do)
    • 1 tsp [url href=”http://amzn.to/1ifSt6k” target=”_blank”]cinnamon[/url]
    • Juice from 1/2 a lemon
    • 1 tbsp butter
    Instructions
    1. Score the fat on the top of the pork belly lengthwise. Sprinkle liberally with salt, rub into the score marks and place back in the refrigerator for about 30 minutes.
    2. Preheat the oven to 275F (140C). Line a baking baking dish or tray with foil.
    3. Smash the garlic cloves with the back of a knife. Place the pork belly onto the baking dish with the fat facing down. Spread the smashed garlic cloves onto the meat. Season with a bit of salt and pepper and the dried sage. Turn the pork belly over so the fat is facing up. Add about 1/2″ of water to the pan.
    4. Bake for 2.5 hours at this temperature. Meanwhile, prepare the applesauce by peeling and dicing the apples. Put the apples and cinnamon in a medium sized pot. Add about 1/4 cup of water. Cover with a lid (but crack it so that steam can escape) and cook on low for about 45 minutes or until the apples are very soft – exactly how long depends on the type of apples used. At the end, add the lemon juice and butter and mash the apples to the desired consistency. I like mine a bit chunky.
    5. After the pork has been in the oven for 2.5 hours, remove it from the oven and increase the temperature to 425F (220C). Mix about 1/3 cup of the applesauce with 1 tbsp honey and spread over the top of the pork. Return to the oven for about 20 minutes or until the top is crispy and brown.
    6. I served mine with extra applesauce and kale chips. So good!
    Notes
    Equipment needed:[br][url href=”https://www.amazon.com/BLACK-DECKER-CJ625-30-Watt-34-Ounce/dp/B001EU9VSM/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1470350388&sr=1-3&keywords=Juicer” target=”_blank”]Juicer[/url][br][url href=”https://www.amazon.com/Farberware-Nonstick-Bakeware-13-Inch-Rectangular/dp/B00008W70F/ref=sr_1_13?s=home-garden&ie=UTF8&qid=1470350411&sr=1-13&keywords=Baking+dish” target=”_blank”]Baking dish[/url][br][url href=”https://www.amazon.com/Reynolds-Wrap-Aluminum-70-sq-2-Pack/dp/B00LLJGPWG/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1470350430&sr=1-1&keywords=Foil” target=”_blank”]Foil[/url][br][url href=”https://www.amazon.com/Premium-Class-8-Inch-Stainless-Steel-Knife/dp/B00R200LKU/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1470350444&sr=1-1&keywords=Knife” target=”_blank”]Knife[/url][br][url href=”https://www.amazon.com/Songmics-Bamboo-Cutting-Chopping-UKAB42Y/dp/B01EZHK6R0/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1470350456&sr=1-2-spons&keywords=Cutting+board&psc=1″ target=”_blank”]Cutting board[/url][br][url href=”https://www.amazon.com/Cuisinart-719-16-Classic-Stainless-Saucepan/dp/B00008CM69/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1470350466&sr=1-2&keywords=Medium+pot” target=”_blank”]Medium pot[/url]

     

    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    20 thoughts on “Glazed Pork Belly

    1. I am making this for the second time tonight. YUM!! I can’t wait : ) Only addition (I learned this from making porchettas) I score, tenderize, and salt the pork belly the night before and let it sit on a plate uncovered in the fridge overnight (18-24 hours) I’ve have only ever done it this way and my pork belly has always been spot on! Thanks for the awesome recipe!

      1. Ellen, you’re totally right. The pork belly I buy here is usually already salted and scored so I took that part for granted. I will definitely add that to the recipe! Appreciate that you checked in 🙂

    2. I just have pork chops…can I do the applesauce/honey glaze just with those? Would I put that on top of the uncooked pork chops and bake all together or back the chops first, put glaze on, return back to oven for the 20 mins?
      thanks!

    3. Hi Steph,

      Want to make this, but I’m currently on Whole30, so wanted to see if it would be okay to do it without the honey? Might not glaze as well? If the honey is crucial, I might just wait till I’m done with Whole30. Thanks!

      1. For the best pork belly without the honey, try this:

        Score the fat and season with salt. Roast for about 60 to 75 min on 300F. Then, remove from the oven. Increase heat to 425F and pop back in for 15 minutes.

        1. Hi Steph

          I made this recently and OMG I can’t even explain how tasty it was! I was so happy to have enough to eat it again the next day! Anyway, I am doing Whole 30 this month and had a question about the above comment; would you score the fat, salt it and then put back in the fridge for half an hour like the original recipe? Or just salt and put in the oven? I don’t know what putting it back in the fridge does, so thought I’d check. Thanks again for a fab recipe! Rachel 🙂

            1. Sorry Steph! I meant the comment about the omission of the honey. I wondered if you still needed to put the pork back in the fridge after scoring it and salting it, or could just score, salt and throw straight in the oven. I don’t know what difference putting the pork back in the fridge makes to the pork?

            2. You can put it right into the oven after you season it. Letting it sit in the fridge will usually result in a crispier fat layer but it won’t hurt to cook it right away.

      1. You could ask for a center cut pork belly, but they should be similar. Of course the size of the pig could always play a role.

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