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Ethnic Cuisines

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Molasses Maple Glazed Pork Belly

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Nutrition Facts

Serving Size: 3 oz (75 g )
Amounts Per Serving
Calories 370
Calories from Fat 330
% Daily Value*
Total Fat 37g 57%
Saturated Fat 13g 65%
Trans Fat 0g  
Cholesterol 50mg 17%
Sodium 200mg 8%
Potassium 450mg 0%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 0%
Sugars 2g  
Protein 6g  
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 2 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 16 Servings
Serving Size: 3 oz


Amount Ingredients
3 lb. Pork Belly
1 tsp. Baking Soda
1 tsp. Salt
1 Tbsp. White Vinegar
2 tsp. Sesame Oil
1/2 cup Maple Syrup
1 Tbsp. Dark Molasses
2 Tbsp. Custom Culinary® Gold Label True Foundations™ Roasted Vegetable Base
3 Tbsp. Sake
1 pinch Red Pepper Flakes
2 tsp. Black Pepper
3 Tbsp. Brown Sugar
1 tsp. Garlic Powder
3 tsp. Chinese Five Spice Powder

Recommended Product: 5417 Gold Label True Foundations™ Roasted Vegetable Base


  1. Preheat the oven to 275°F. Line a baking tray with parchment paper and place an ovenproof cooling rack on top of it. Cover with baking soda and vinegar mixture.
  2. Wash the pork belly and dry it very well. Make sure the skin is completely dry. Make cuts, 1 inch apart, through the skin. Make sure you cut all the way through the skin (into a little of the fat is okay) 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.
  3. In a small bowl, mix together the maple syrup and Chinese five spice. Liberally coat the meat side (not the skin) of the pork belly. Place the pork belly skin side up on top of the cooling rack.
  4. Pour the sesame oil over top of the skin and massage it in. Sprinkle the top with the flaky sea salt.
  5. Bake in the preheated oven for 2 hours.
  6. Increase the oven temperature to broil at 420°F. 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.
  7. Remove the pork belly from the oven and let it sit for 15 minutes, uncovered. Slice the pork belly and serve.
Recipe By

David Russell
Corporate Executive Chef - CEC, CAA
Custom Culinary, Inc.

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