Crispy Pork Belly with Maple Glaze

Yield: 6 servings • Active time: 45 min • Total time: 6–14 hours (includes overnight drying)

Intro — why baking soda & drying the skin:
To achieve the signature crackling on pork belly you want the skin to be as dry as possible and its surface chemistry optimized for browning. Drying the skin (air-drying uncovered in the fridge overnight) removes surface moisture so the skin can blister and crisp instead of steaming. A very light sprinkle of baking soda (sodium bicarbonate) raises the surface pH and helps the Maillard reactions proceed more efficiently, promoting a drier, crisper finish. Use baking soda sparingly — too much can leave an off taste. The combination of thorough drying, controlled low-and-slow roasting to render fat, then a high blast or broil to blister the skin yields a perfectly crisp crackle with silky, tender meat underneath.

Ingredients

Pork Belly & Drying Rub

3–4 lb (1.5–1.8 kg) pork belly, skin on, bone removed
2 tsp kosher salt (for seasoning meat)
1½ tsp fine sea salt (to rub into skin)
½ tsp baking soda (very important: measured)
1 tbsp neutral oil (grapeseed or canola) — to help rub adhere
Freshly ground black pepper, to taste

Maple Glaze

1 cup pure maple syrup (Grade A or darker for more flavor)
2 tbsp soy sauce or tamari (use tamari for gluten-free)
1 tbsp apple cider vinegar or fresh orange juice
1 tsp Dijon mustard
1–2 tsp finely grated ginger (optional — brightens)
1 tbsp unsalted butter (optional) or 1 tbsp neutral oil for dairy-free finish
Pinch of flaky sea salt and a few grinds of black pepper

Equipment

Roasting pan with rack
Sharp knife for scoring (if needed)
Baking sheet and wire rack for fridge drying
Saucepan for glaze
Thermometer (instant read)

Method

1 — Prep the pork

Pat pork belly skin and meat dry with paper towels. If the skin still has hair or uneven bits, remove with a sharp knife and clean thoroughly.
Score the skin if not already scored: use a very sharp knife and make shallow parallel cuts about ½ inch (1–1.5 cm) apart — do not cut into the meat (only through skin/soft fat). Alternatively leave unscored and rely on blistering from high heat.
Season the meat side with kosher salt and black pepper. Rub the meat side with 1 tsp oil.
On the skin side: combine the fine sea salt and baking soda; sprinkle evenly over the skin and rub lightly with the remaining oil so the salt/baking soda mix adheres. (Use the ½ tsp baking soda total — do not exceed.)

2 — Dry the skin (overnight recommended)

Place the pork belly skin-side up on a wire rack set over a baking sheet. Refrigerate uncovered overnight (8–14 hours). This dries the skin and firms the surface for crisping.
If short on time: pat the skin very dry and use a fan to blow air on it for 1–2 hours — not as effective as overnight but helpful.

3 — Low & slow roast to render fat

Remove pork 30–45 minutes before roasting to come toward room temperature. Preheat oven to 275°F (135°C).
Place pork belly skin-side up on a rack in a roasting pan. Roast for 2 to 2½ hours — the goal is to render connective tissue and fat while keeping the skin from blistering yet.
Check internal temperature: target about 150–155°F (65–68°C) at this stage for later finishing (the meat will rise slightly while resting).

4 — Finish hot to crisp the skin

Increase oven temperature to 500°F (260°C) or set to broil (top element only). If using broiler, position the rack 8–10″ from heat source.
Roast/broil for 6–12 minutes, watching very closely — the skin should puff, blister and become golden to deep amber. Rotate pan if needed for even blistering. Do not leave unattended — it can go from perfect to burnt quickly.
Remove when skin is crackled and crisp; tent loosely with foil and rest 10 minutes. (The resting keeps juices distributed.)

5 — Make the maple glaze & finish

While pork rests, make the glaze: in a small saucepan over medium heat combine maple syrup, soy/tamari, apple cider vinegar (or orange juice), Dijon, and ginger. Bring to a gentle simmer and reduce until slightly syrupy (4–6 minutes).
Off heat whisk in butter (or oil) to give shine and mouthfeel. Season to taste with a pinch of salt and a crack of black pepper.
Brush a thin layer of glaze over the crispy skin just before slicing — this will caramelize lightly and add gloss. If you prefer the glaze under the crackle, brush on the meat side instead for a cleaner surface on the crackle.

To Slice & Serve

Slice into neat portions using a very sharp knife (thin sawing motion). For restaurant style, cut ¾–1″ thick portions.

Chef Notes & Troubleshooting

Baking soda caution: Use only the indicated small amount (½ tsp for this size). Too much will create an unpleasant soapy or metallic note.
If skin doesn’t puff: Ensure it was very dry and that you reached a very high finishing temperature (broil or 500°F). You can also try briefly torching with a kitchen blowtorch to blister localized areas.
For an ultra-crispy crackle: after the high blast, place the pork under a towel for 5 minutes to let residual steam redistribute — this can help the crackle firm and separate cleanly from fat.

Variations & Pairing

Miso-Maple glaze: whisk 1 tsp white miso into the glaze for extra umami (add to saucepan while reducing).
Dairy-free finish: swap butter for a tablespoon neutral oil to finish the glaze.
Pairing: serve with roasted apples, braised fennel, or a small salad of shaved Brussels sprouts, chestnuts, and pomegranate for autumn accents.

Service tip: For plated service, slice and finish with glaze tableside to preserve maximum crackle and aroma. A final grate of lemon zest over the meat brightens the fat and maple notes.

Admiral's Table