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Braised Pork Belly with Maple Glaze

Braised Pork Belly with Maple Glaze title

Braised Pork Belly with Maple Glaze

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preparation time

00:15 15min

Cooking time

00:420 420min


  • 1 Olymel pork belly - 2.6 kg
  • 500 ml (2 cups) apple juice
  • 2 beers of your choice
  • 125 ml brown sugar
  • 1 large onion, finely chopped
  • 6 cloves garlic, coarsely chopped
  • 3 sprigs rosemary
  • 30 ml (2 tbsp.) olive oil
  • Salt and fresh ground black pepper
  • Maple glaze
  • 125 ml (½ cup) maple syrup
  • 45 ml (3 tbsp.) soy sauce
  • 45 ml (3 tbsp. ) balsamic vinegar


  1. Preheat oven to 325°F (165°C).
  2. Add the apple juice, beer, onion, garlic and rosemary to a roasting pan.
  3. Brush pork belly with olive oil, season with salt and pepper and place in the pan.
  4. Cover with aluminum foil and cook in oven for 7 hours.
  5. Remove the pork belly and place on a baking sheet covered with parchment paper.
  6. Place a second baking sheet over the meat with a weight on top. Refrigerate 12 hours. Cut pork belly into 12 equal rectangles and transfer to a baking sheet. Brush meat with maple glaze.
  7. Cook 8 minutes in a 375°F (190°C) oven, then raise temperature to broil towards the end of cooking for a nice crispy skin.