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Molasses Maple Glazed Pork Belly

Molasses Maple Glazed Pork Belly combines the rich flavors of pork belly, white vinegar, maple syrup, dark molasses, sake, red pepper, and Chinese 5 spice powder. Featuring Custom Culinary® Gold Label True Foundations Roasted Vegetable Base. Exotic ingredients brought together to add intense flavors in a familiar application.

What You'll Need

Yield: 16 servings

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

  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.