Glazed Pork Belly recipe was inspired by the first time I ever had pork belly at Ad Lib, a restaurant in Glasgow back in September 2012.
To say that I was dumbfounded by how good it tasted would be an understatement. It seems to be relatively tricky to find in the States – at least in non-specialty stores in my area, and I’d been unable to shake it from the back of my mind since I came home.
As good fortune would have it on a recent trip to Marks & Spencer (a somewhat posh department / food store here), two lovely pork bellies sat on the 1/2 price meat shelf just waiting for me to scoop them up. After some quick research on how to best prepare them, I set out on my pork belly adventure. I made homemade applesauce while the pork was cooking.
Store-bought applesauce will probably be too watery for this application unless you try to reduce it a bit on the stove. The homemade sauce is quite simple to prepare and just takes a bit of time. This is a great recipe for making on a lazy Sunday afternoon.
Glazed Pork Belly (Paleo)
Glazed Pork Belly is a juicy and tender way to prepare this cut of meat. Cooking it low and slow is the key to this paleo friendly recipe.
For the Pork Belly
- 1.5 lb pork belly
- 3 cloves garlic
- 1 tsp dried sage
- Salt and pepper
- 1 tbsp honey
For the Applesauce
- 4 apples I used Pink Lady but any will do
- 1 tsp cinnamon
- 1/2 lemon juice
- 1 tbsp butter
Score the fat on the top of the pork belly lengthwise. Sprinkle liberally with salt, rub into the score marks and place back in the refrigerator for about 30 minutes.
Preheat the oven to 275F. Line a baking baking dish or tray with foil.
Smash the garlic cloves with the back of a knife. Place the pork belly onto the baking dish with the fat facing down. Spread the smashed garlic cloves onto the meat. Season with a bit of salt and pepper and the dried sage. Turn the pork belly over so the fat is facing up. Add about ½” of water to the pan.
Bake for 2.5 hours at this temperature. Meanwhile, prepare the applesauce by peeling and dicing the apples. Put the apples and cinnamon in a medium sized pot. Add about ¼ cup of water. Cover with a lid (but crack it so that steam can escape) and cook on low for about 45 minutes or until the apples are very soft – exactly how long depends on the type of apples used. At the end, add the lemon juice and butter and mash the apples to the desired consistency. I like mine a bit chunky.
After the pork has been in the oven for 2.5 hours, remove it from the oven and increase the temperature to 425F. Mix about ⅓ cup of the applesauce with 1 tbsp honey and spread over the top of the pork. Return to the oven for about 20 minutes or until the top is crispy and brown.
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