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Sliced maple-glazed pork belly with crispy skin and tender layers of meat, served on a wooden board with roasted vegetables, mashed potatoes, and a side of maple glaze.

Slow Roasted Maple Pork Belly

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This slow-roasted maple pork belly is crisp on the outside, juicy on the inside, and packed with rich, caramelized flavors. The maple glaze enhances the pork’s natural sweetness, making every bite delicious.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs pork belly skin-on
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper freshly ground
  • ½ teaspoon smoked paprika
  • 2 cloves garlic minced
  • 1 teaspoon grated ginger
  • ⅓ cup maple syrup for glaze
  • 1 tablespoon soy sauce adds depth
  • 1 tablespoon apple cider vinegar for balance

Equipment

  • Sharp Knife For scoring the pork belly
  • Baking Dish For roasting the pork
  • Basting Brush For applying the maple glaze
  • Tongs For handling the meat while roasting

Method
 

  1. Preheat oven to 275°F (135°C).
  2. Score the pork belly skin with a sharp knife, making shallow cuts to help render the fat.
  3. Rub the pork with salt, black pepper, smoked paprika, garlic, and ginger, making sure to coat evenly.
  4. Place the pork belly in a baking dish, skin-side up, and roast for 2.5 to 3 hours, allowing the fat to render slowly.
  5. In the last 30 minutes, brush the pork with a mixture of maple syrup, soy sauce, and apple cider vinegar.
  6. Increase oven temperature to 450°F (230°C) and roast for another 15 minutes to crisp up the skin.
  7. Let the pork rest for 10 minutes before slicing. Serve with your choice of side dishes.

Notes

  • Letting the pork belly rest before slicing keeps the meat juicy.
  • For extra crispiness, use a broiler for 2-3 minutes at the end.
  • Leftovers can be reheated in the oven or a skillet for the best texture.

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