Pork Belly Triple Dip Recipe
Slow-roasted pork belly glazed in a tangy maple sauce & served with a trio of delicious dipping sauces: maple
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Ingredients
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Pork Belly
Dipping Sauces
Method
Pork Belly Preparation
Prepare the Pork Belly
Preheat your oven to 300°F (150°C). Score the skin of the pork belly in a criss-cross pattern, making sure not to cut into the meat. Season generously with salt, black pepper, garlic powder, and onion powder on all sides.
Roast the Pork Belly
Place the pork belly in a roasting pan, skin side up. Roast in the preheated oven for about 2.5 to 3 hours, or until the meat is tender and the skin is crispy.
Prepare the Maple Glaze
In a small saucepan, combine the maple syrup and apple cider vinegar. Bring to a simmer over medium heat and let it cook for about 5 minutes until slightly thickened.
Glaze the Pork Belly
During the last 30 minutes of roasting, brush the pork belly with the maple glaze every 10 minutes to create a sticky, sweet crust.
Rest and Slice
Once fully cooked, remove the pork belly from the oven and let it rest for 15 minutes before slicing into bite-sized pieces.
Dipping Sauces Preparation
Soy & Honey Sauce
In a small bowl, mix together the soy sauce and honey until well combined. Set aside.
Sriracha Mayo
In another bowl, whisk together the mayonnaise, minced garlic, lemon juice, and sriracha until smooth. Adjust spice to taste.
Dijon Mustard Sauce
In a third bowl, combine Dijon mustard, chili powder, and add fresh herbs if desired. Mix until well blended.
