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
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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
- 6
Soy & Honey Sauce
In a small bowl, mix together the soy sauce and honey until well combined. Set aside.
- 7
Sriracha Mayo
In another bowl, whisk together the mayonnaise, minced garlic, lemon juice, and sriracha until smooth. Adjust spice to taste.
- 8
Dijon Mustard Sauce
In a third bowl, combine Dijon mustard, chili powder, and add fresh herbs if desired. Mix until well blended.
