Once upon a time I went to a super fancy steakhouse. For an appetizer we had a pork belly over bread pudding with maple syrup and an egg. And holy smokes. It was mind blowing good.
The other day at Costco pork belly was on sale for so so so cheap. Like dirt cheap. I bought one big slab and knew exactly what I was gonna use some for.
Low and slow is the key to a good pork belly. I woke up at 6:30 am so we could have it for breakfast.
This recipe is paleo approved and at the end I will tell you how to do it to make it whole30 approved.
- 1 to 1 1/2 lbs pork belly
- 1 tsp balsamic vinegar
- 2 tsp pure maple syrup
- oil (for the fat on top)
- MAPLE GLAZE
- 1 c maple syrup
- a little juice from the pork belly
- 1/2 c balsamic vinegar
- OPTIONAL: sprinkle of brown sugar
- Preheat oven to 275°
- Take your pork, wash and pat dry. Make sure its all dry.
- Turn the pork meat side up and poke a bunch of holes in it.
- In a little bowl mix balsamic and maple syrup together. Pour over meat part then flip back over.
- Score the top fat until you hit the meat. Do not slice into the meat. (You are gonna score it in "crosshatch" style)
- Place in baking dish and let cook for 1 hr 45 min.
- When you have about 5 min left, turn off oven and turn on broiler.
–mix all ingredients together. Brown sugar is optional.
–place over med high heat and let it reduce to 1/2.
–spoon over pork belly.
If you are doing whole30, just do balsamic vinegar and let it reduce until thick and sweet. Not quite a maple syrup flavor, but by reducing it, you will get a very sweet flavor.
Serve over an egg, or even a paleo waffle!!
Whole30: no (use balsamic to make compliant)