Maple Bourbon Glazed Pork Belly

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Pork belly is one of those cuts that rewards patience. You roast it low and slow to render the fat, then crank the heat at the end to crisp the skin and set the glaze.

The maple bourbon glaze is three pantry staples, pure maple syrup, bourbon, and soy sauce, reduced until it coats the back of a spoon. The soy keeps it from being cloying and adds a savory depth that plays well against the rich pork fat.

This is a weekend cook. Not hard, but not a weeknight 30-minute situation. Budget about 2 hours 45 minutes start to finish, and most of that is hands-off oven time.

Scoring the skin is the step most people skip, and it’s the reason their pork belly skin never fully crisps. Do it, and you’ll get that crackle-edged result every time.

Why You’ll Love This Recipe

• Three-ingredient glaze that caramelizes beautifully on skin.
• Low-and-slow method fully renders the fat layers.
• Glaze doubles as a pourable sauce at the table.
• Leftovers slice cold for sandwiches or rice bowls.

Ingredient Notes

• pork belly: Skin-on is non-negotiable for the crisp finish. Ask your butcher for a flat, even-thickness piece so it cooks uniformly.
• pure maple syrup: Use Grade A dark amber for a stronger maple flavor. Light syrup works but gives a milder glaze. Honey can substitute in equal measure if needed.
• bourbon: A mid-shelf bourbon like Bulleit or Maker’s Mark is fine. The alcohol cooks off during reduction, leaving behind oak and vanilla notes. Tennessee whiskey is an easy swap.
• soy sauce: Low-sodium soy sauce keeps the glaze balanced. Tamari works for a gluten-free version and tastes nearly identical.
• Chinese five spice: Rubbed into the flesh side before roasting, it adds anise and warm spice without being overwhelming. You can skip it, but the depth is worth it.
• apple cider vinegar: A small splash in the glaze cuts the sweetness and keeps the caramelized crust from tasting flat. White wine vinegar is a fine substitute.

Maple Bourbon Glazed Pork Belly

Slow-roasted pork belly with a sticky maple bourbon glaze. Rendered fat, crisp skin, and a smoky-sweet finish.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs 25 minutes mins

Total Time 2 hours hrs 55 minutes mins

Servings: 4 servings

Calories: 620

Ingredients Method Notes

Ingredients

  

Pork Belly

• 1 kg skin-on pork belly, flat piece ask butcher for even thickness
• 1.5 tsp fine sea salt
• 1 tsp Chinese five spice rubbed on flesh side only
• 0.5 tsp black pepper, freshly ground
• 0.5 tsp garlic powder
• 1 tbsp neutral oil for rubbing the skin

Maple Bourbon Glaze

• 80 ml pure maple syrup, dark amber about 1/3 cup
• 60 ml bourbon about 1/4 cup
• 2 tbsp low-sodium soy sauce or tamari for gluten-free
• 1 tbsp apple cider vinegar
• 2 cloves garlic, finely minced
• 0.5 tsp smoked paprika
• 1 pinch black pepper

Method

 

Prep the Pork Belly

1. Heat the oven to 150 C / 300 F. Pat the pork belly completely dry with paper towels, especially the skin side.
2. Score the skin in a tight 1 cm crosshatch pattern with a sharp knife, cutting through the skin but not into the fat layer underneath.
3. Rub the flesh side with salt, five spice, garlic powder, and black pepper. Rub the skin side with the neutral oil and a pinch of salt only.
4. Place the pork belly skin-side up on a wire rack set over a roasting pan. Let it sit uncovered at room temperature for 15 minutes while the oven heats.

Slow Roast

1. Roast at 150 C / 300 F for 2 hours. The fat should look translucent and partially rendered, and the flesh should feel firm when pressed.
2. Remove the pan from the oven and increase the temperature to 220 C / 425 F. Let the oven come fully up to temperature before the next step.

Make the Maple Bourbon Glaze

1. While the oven heats, combine maple syrup, bourbon, soy sauce, apple cider vinegar, minced garlic, smoked paprika, and black pepper in a small saucepan.
2. Bring to a simmer over medium heat, stirring once or twice, then reduce heat to medium-low and cook for 8-10 minutes until the glaze is thick enough to coat the back of a spoon.
3. Remove from heat and set aside. The glaze will thicken further as it cools.

Glaze and Finish

1. Brush a generous layer of glaze over the scored skin. Return the pork belly to the oven at 220 C / 425 F.
2. Roast for 10 minutes, then brush on a second layer of glaze. Roast for another 10-15 minutes until the skin is deeply caramelized and crackling at the edges. Watch carefully here as the sugars can burn quickly.
3. If skin blisters unevenly, switch the oven to broil for 2-3 minutes, keeping the pan on the middle rack.
4. Remove from the oven and rest the pork belly uncovered for 10 minutes before slicing.

Slice and Serve

1. Slice into 2 cm thick pieces with a sharp knife. Arrange on a warm plate and drizzle with any remaining glaze. Serve immediately.

Notes

For extra-crisp skin, leave the scored pork belly uncovered in the fridge overnight before roasting. The air-dried surface crisps up faster and more evenly.

Tips for Success

• Score the skin in a 1 cm crosshatch pattern, cutting only through the skin, not into the fat.
• Pat the pork belly completely dry before seasoning, moisture is the enemy of crisp skin.
• Rest the glazed pork belly for 10 minutes before slicing so the juices redistribute evenly.
• Reduce the glaze over medium heat until it coats a spoon thickly, about 8-10 minutes, before brushing it on.
• Position the pork belly on a wire rack over a roasting pan so hot air circulates under the skin.

Variations

• Swap maple syrup for miso and honey for an umami-forward Japanese-style glaze.
• Add 1 tsp smoked paprika and 1 tsp chipotle to the rub for a smoky Tex-Mex profile.
• Use gochujang in place of five spice for a Korean-inspired glaze with chili heat.

Storage and Reheating

Leftover pork belly keeps in an airtight container in the fridge for up to 4 days. Store any remaining glaze separately in a small jar.

To reheat, place slices skin-side up on a wire rack in a 200 C / 390 F oven for 10-12 minutes. This keeps the skin from going soggy, which microwaving always does.

For longer storage, freeze cooked slices in a single layer on a sheet pan, then transfer to a freezer bag. They’ll keep for up to 2 months. Defrost overnight in the fridge and reheat as above.

Serving Suggestions

A pile of steamed jasmine rice and some quick-pickled cucumbers are all this really needs. The rice soaks up any glaze that runs off the pork, and the acid from the pickles cuts through the richness.

For a more composed plate, serve sliced pork belly over creamy polenta or white bean mash with roasted broccolini on the side. The soft base works well against the crisp-edged pork.

If you’re serving this as a starter or sharing plate, cut it into thick cubes and plate it with toothpicks alongside a small bowl of extra glaze for dipping. It holds up well at room temperature for about 20 minutes.

FAQ

Why is my pork belly skin not getting crispy even with the maple bourbon glaze?

The skin wasn’t dry enough before it went into the oven, or the glaze was applied too early. Pat the skin bone-dry before scoring, and only brush the glaze on during the last 20 minutes of cooking at high heat.

Can I use tamari instead of soy sauce in the maple bourbon glaze?

Yes, tamari is a direct swap in equal amounts and keeps the recipe gluten-free. The flavor is slightly richer and less salty, which actually works well with the sweetness of the maple syrup.

Can I roast the pork belly the day before and glaze it later?

You can roast it through the low-heat phase, cool it, and refrigerate it overnight. The next day, brush on the glaze and finish it at 220 C / 425 F for 20-25 minutes to crisp and caramelize.

What sides go well with maple bourbon glazed pork belly for a dinner party?

Steamed jasmine rice and quick-pickled vegetables are the most practical options since they prep ahead easily. Creamy polenta or white bean mash also works well as a soft contrast to the crisp, fatty pork.

Is maple bourbon glazed pork belly gluten-free?

Not by default, because standard soy sauce contains wheat. Swap the soy sauce for tamari or a certified gluten-free soy sauce and the rest of the recipe is naturally gluten-free.

What is the difference between pork belly and pork ribs for a glaze like this?

Pork belly is the boneless cut from the underside, with thick fat layers that render during slow roasting and a skin you can crisp up. Ribs have less fat marbling and no skin, so they respond better to quick glazing over high heat or on a grill.