Slow-roasted pork belly glazed in a tangy maple sauce & served with a trio of delicious dipping sauces: maple

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.

Prepare 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.

Roast the Pork Belly

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.

Prepare the Maple Glaze

During the last 30 minutes of roasting, brush the pork belly with the maple glaze every 10 minutes to create a sticky, sweet crust.

Glaze the Pork Belly

Once fully cooked, remove the pork belly from the oven and let it rest for 15 minutes before slicing into bite-sized pieces.

Rest and Slice

In a small bowl, mix together the soy sauce and honey until well combined. Set aside.

Soy & Honey Sauce

In another bowl, whisk together the mayonnaise, minced garlic, lemon juice, and sriracha until smooth. Adjust spice to taste.

Sriracha Mayo

In a third bowl, combine Dijon mustard, chili powder, and add fresh herbs if desired. Mix until well blended.

Dijon Mustard Sauce

Pork belly

Salt

Black pepper

Garlic powder

Onion powder

Maple syrup

Apple cider vinegar

Soy sauce

Honey

Sriracha

Mayonnaise

Garlic, minced

Lemon juice

Dijon mustard

Chili powder

Fresh herbs (optional)

Pork Belly Triple Dip

Make Pork Belly Triple Dip Recipe in just 3h . Slow-roasted pork belly glazed in a tangy maple sauce & served with a trio of delicious dipping sauces: maple

Pork Belly Triple Dip Recipe

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