Roast

Sticky Maple Pork Belly

The title speaks for itself; add in crispy skin covered in a sweet and spicy glaze and paired with bok choy and snowpeas, need we say more?

Intermediate
4
10 mins prep
2 hours, 40 mins cook

900g-1kg boneless New Zealand pork belly, skin scored

1 tablespoon oil

flaky salt

Glaze

½ cup pure maple syrup

1 Tbsp light soy sauce

1 tsp chilli sauce

1 bay leaf

1 sprig thyme

To serve

baby bok choy

snowpeas

steamed rice

This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.

Ingredients

900g-1kg boneless New Zealand pork belly, skin scored

1 tablespoon oil

flaky salt

Glaze

½ cup pure maple syrup

1 Tbsp light soy sauce

1 tsp chilli sauce

1 bay leaf

1 sprig thyme

To serve

baby bok choy

snowpeas

steamed rice

This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.

Nutrition

No items found.
01
Pork

Preheat the oven to 180°C.

Rub the pork well with oil and flaky salt and place skin-side-up, on a wire rack sitting on a shallow roasting tray. Pour 2 cups water into the tray and place in the oven. Roast for 2½ hours, checking for doneness after 2 hours.

If the skin is not crisp after this time, then turn the oven to fan grill. Return to the oven for 10 minutes. Watch carefully to ensure it doesn’t burn.

01
02
Glaze

Place all the ingredients in a small saucepan and place over low heat. Allow to melt together, then remove from the heat and set aside for the flavours to mingle.

02
03
Finish the glaze

When the roast is finished, pour the pork roasting juices into a bowl and skim off the fat. Add the juice to the pan with the glaze in it and place it back over the heat. Simmer for about 5 minutes until the glaze begins to thicken.

Pour the glaze over the pork.

03
04
Serve

Slice the pork and serve it with stir-fried bok choy and snow peas. For a full meal, serve with steamed rice.

04
05
05
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Roast

Sticky Maple Pork Belly

The title speaks for itself; add in crispy skin covered in a sweet and spicy glaze and paired with bok choy and snowpeas, need we say more?

10 mins prep | 2 hours, 40 mins cook
Intermediate
4

900g-1kg boneless New Zealand pork belly, skin scored

1 tablespoon oil

flaky salt

Glaze

½ cup pure maple syrup

1 Tbsp light soy sauce

1 tsp chilli sauce

1 bay leaf

1 sprig thyme

To serve

baby bok choy

snowpeas

steamed rice

This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.

01
Pork

Preheat the oven to 180°C.

Rub the pork well with oil and flaky salt and place skin-side-up, on a wire rack sitting on a shallow roasting tray. Pour 2 cups water into the tray and place in the oven. Roast for 2½ hours, checking for doneness after 2 hours.

If the skin is not crisp after this time, then turn the oven to fan grill. Return to the oven for 10 minutes. Watch carefully to ensure it doesn’t burn.

02
Glaze

Place all the ingredients in a small saucepan and place over low heat. Allow to melt together, then remove from the heat and set aside for the flavours to mingle.

03
Finish the glaze

When the roast is finished, pour the pork roasting juices into a bowl and skim off the fat. Add the juice to the pan with the glaze in it and place it back over the heat. Simmer for about 5 minutes until the glaze begins to thicken.

Pour the glaze over the pork.

04
Serve

Slice the pork and serve it with stir-fried bok choy and snow peas. For a full meal, serve with steamed rice.

05