Slow Roasted Maple Pork Belly

Crispy on the outside, melt-in-your-mouth tender on the inside—slow-roasted maple pork belly delivers everything you want in a rich, flavorful dish.

Save for Later!

The slow roasting process allows the fat to render, leaving the meat juicy while creating a perfectly crisp crust. A maple glaze adds just the right amount of sweetness, balancing the richness of the pork.

This dish works for both casual meals and special occasions. Whether you’re serving it as a main course or slicing it up for appetizers, its deep, caramelized flavors stand out. With the right technique, making restaurant-quality pork belly at home is simple.

Why This Slow Roasted Maple Pork Belly Works So Well

Pork belly is one of the most flavorful cuts of meat, and when cooked slowly, it turns into something special. The fat layers break down, keeping the meat moist while crisping up the skin. The maple glaze enhances the natural sweetness of the pork, making each bite rich yet balanced.

This dish requires minimal effort but delivers big results. Once seasoned and placed in the oven, most of the work is done for you. The key is patience—allowing the pork to cook low and slow ensures the best texture.

What You’ll Need to Make Slow Roasted Maple Pork Belly

Simple ingredients make this dish stand out. The balance of savory, sweet, and smoky flavors creates a dish that’s rich without being overpowering.

Save for Later!

• Pork Belly – Choose a thick, evenly layered cut to ensure even cooking.
• Maple Syrup – Adds a natural sweetness that caramelizes beautifully during roasting.
• Soy Sauce – Brings depth and a slight saltiness to balance the maple.
• Garlic & Ginger – Infuses the pork with warm, aromatic flavor.
• Apple Cider Vinegar – Helps cut through the richness, adding a light tang.
• Black Pepper & Smoked Paprika – Gives the pork a hint of warmth and smokiness.

With just a few seasonings and the right technique, you’ll achieve deep, well-rounded flavors.

Step-by-Step Guide to Cooking Maple Pork Belly

Patience is key when roasting pork belly. The slow cooking process ensures the fat renders properly while developing a crispy, golden crust.

Save for Later!

• Prepare the Pork Belly – Score the skin with a sharp knife, then pat dry to remove excess moisture.
• Season the Meat – Rub the pork belly with salt, black pepper, smoked paprika, garlic, and ginger.
• Slow Roast for Tenderness – Place the pork belly in a preheated oven at 275°F (135°C) and roast for 2.5 to 3 hours, allowing the fat to render slowly.
• Brush with Maple Glaze – Combine maple syrup, soy sauce, and apple cider vinegar. Brush over the pork belly in the last 30 minutes of roasting.
• Increase Heat for Crisping – Raise the oven temperature to 450°F (230°C) for the final 15 minutes, crisping up the skin until golden and crackly.
• Rest and Slice – Let the pork belly sit for 10 minutes before slicing. This keeps the juices inside and the texture just right.

The result? A dish with a perfectly crisp crust and soft, flavorful meat in every bite.

Side Dishes That Pair Well with Pork Belly

Pork belly is rich, so pairing it with the right sides helps balance the meal. Some options bring freshness, while others add texture or contrast.

Save for Later!

Side Dish	Why It Works
Garlic Mashed Potatoes	Creamy and buttery, these balance the crispy pork.
Roasted Brussels Sprouts	Adds a nutty, slightly bitter contrast to the sweet glaze.
Crispy Roasted Sweet Potatoes	Brings out the natural sweetness of the maple glaze.
Pickled Red Onions	Cuts through the richness with a bright, tangy flavor.
Apple Slaw	A fresh, crunchy side that complements the caramelized pork.
Steamed Jasmine Rice	A neutral base that absorbs the sauce beautifully.
Grilled Asparagus	Light and slightly charred, it pairs well with the roasted flavors.

Adding a mix of textures and flavors makes the meal more enjoyable and balanced.

Click here to preview your posts with PRO themes ››

Storage, Reheating, and FAQs

How to Store Leftover Pork Belly

• Keep leftovers in an airtight container in the fridge for up to 4 days.
• For longer storage, freeze slices wrapped in foil for up to 3 months.

Best Way to Reheat Pork Belly

• Oven Method (Best for Crispy Skin): Preheat the oven to 375°F (190°C) and reheat for 10-12 minutes.
• Skillet Method: Place slices skin-side down in a dry pan over medium heat. Cook until crisp and warmed through.
• Avoid Microwaving: The skin loses its crunch, and the fat may turn rubbery.

Can I Make This Ahead of Time?

Yes! You can roast the pork belly in advance and store it in the fridge. When ready to serve, reheat at 450°F (230°C) for about 15 minutes to bring back the crispiness.

What If My Pork Belly Skin Isn’t Crispy?

If the skin isn’t crisp after roasting, try broiling it for 2-3 minutes, keeping a close eye to prevent burning. Drying the skin before cooking also helps.

Can I Use a Different Glaze?

Absolutely! Swap the maple glaze for honey soy, balsamic reduction, or a spicy chili glaze to change up the flavors.