Slow-roasted until meltingly tender, these sticky pork belly slices are finished with a sweet and savoury maple glaze that becomes beautifully sticky in the oven. Serve with creamy mashed potatoes and seasonal vegetables for an easy family supper that’s mostly hands-off but delivers impressive results.
These pork belly slices—also called rashers—are gently braised in apple juice to tenderise the meat and add a subtle fruity sweetness. As they cook low and slow, the fat renders and the meat becomes soft and succulent.
When the pork is tender, it’s brushed with a generous soy-and-maple glaze that clings to every surface. Returning the rashers to a hot oven caramelises the glaze into a glossy, sticky coating that balances sweet and savoury in each bite.
Maple-glazed pork belly at a glance
- Recipe overview: Slow-roasted pork belly slices are braised in apple juice until tender, then coated in a maple-and-soy glaze that caramelises to a sticky finish.
- Main ingredients: Pork belly slices, apple juice, maple syrup, dark soy sauce, Dijon mustard, apple cider vinegar.
- Prep time: 5 minutes
- Cooking time: Approximately 2 hours (1¾–2 hours braise, plus 15 minutes to glaze and brown).
- Yield: Serves 4
- Difficulty: Easy
Why you’ll love this recipe
- Exceptionally tender pork: Slow-roasting in apple juice keeps the meat moist while adding a delicate fruity note.
- Sticky, caramelised glaze: Maple syrup and dark soy create a glossy, savoury-sweet coating that clings to the rashers.
- Mostly hands-off: The long cook is largely unattended; a short finish at high heat turns the glaze sticky.
- Simple ingredients, big flavour: No exotic pantry items needed—just good technique.
- Make ahead: Braise in advance, refrigerate, then glaze and caramelise when ready to serve.
Ingredients
Note: This overview explains ingredient roles. Exact measurements are in the recipe card below.
- Pork belly slices: About 1-inch thick strips with a balance of meat and fat. Leaving the skin and some fat on gives extra richness; much of the fat will render during cooking.
- Apple juice: Plain bottled apple juice gently braises the pork and adds a mild fruity sweetness. Chicken stock can be used instead if preferred.
- Maple syrup: Provides sweetness and helps form the sticky, caramelised glaze.
- Dijon mustard: Adds savoury tang to balance the sweetness; wholegrain mustard works well for texture.
- Dark soy sauce: Gives depth, saltiness and umami to the glaze—use sparingly to avoid over-salting.
- Apple cider vinegar: A splash brightens the glaze and balances richness.
- Salt: Season early so the pork absorbs the seasoning as it cooks.
How to cook sticky pork belly strips
Step 1: Lightly salt the pork belly slices and arrange them in a single layer in a roasting pan. Pour apple juice into the pan to a depth of about 1/4 inch—just enough to braise, not submerge.
Step 2: Seal the pan tightly with foil (or use a lid) and bake in a preheated oven at 170°C (150°C fan) / 340°F (300°F fan) for 1.5–2 hours, depending on thickness. Drain and reserve the cooking juices for gravy or other uses.
Step 3: Mix the glaze ingredients—maple syrup, Dijon mustard, dark soy sauce and apple cider vinegar—in a small bowl. They may not fully combine at room temperature, but will come together under heat.
Step 4: Pour the glaze over the pork and turn each piece so it’s evenly coated. Increase the oven to 240°C (220°C fan) / 465°F (430°F fan), remove the foil, and roast for about 15 minutes, basting immediately and every 5 minutes until the glaze is sticky and caramelised.
Step 5: Remove the pork from the oven, cover loosely with foil and rest for 10 minutes. The glaze will thicken as it rests—slice and serve over mashed potatoes or a vegetable mash.
Tips for perfectly sticky pork belly
Follow these tips to ensure great results:
- Season early: Salt before cooking so the seasoning penetrates the meat.
- Use a shallow braise: A thin layer of apple juice gently braises the pork—don’t drown it.
- Start low, finish high: Low heat breaks down collagen and fat; high heat at the end caramelises the glaze.
- Be patient with the slow cook: The long stage is crucial for tender meat; avoid raising the heat too early.
- Drain rendered fat: Remove excess juices before glazing so the glaze can thicken and stick.
- Glaze at the end: Glaze only for the final 15 minutes and baste regularly to avoid burning the sugar.
- Allow to rest: Resting lets the juices redistribute so slices stay moist when served.
Serving suggestions
This rich pork belly works beautifully with creamy mashed potatoes. Try it with a vegetable mash or include green sides to balance the dish. Use reserved cooking juices to make a gravy: simmer a cup of the juices, stir in a cornflour slurry to thicken, and mix in any leftover glaze for a glossy sauce to spoon over the pork.
Equipment
Use a deep roasting dish with a rim so foil can be sealed tightly, or a cast-iron roasting pan with a heavy lid. Either will keep the braising liquid from evaporating during the long cook. If needed, add more apple juice before sealing.
Storage and freezing
- Refrigerator: Cool completely, then store in an airtight container for up to 3 days.
- Freezing: For best texture, freeze before glazing in a little of the reserved apple cooking liquid. Thaw in the fridge, drain excess liquid, then glaze and finish as directed.
- Reheating: Reheat in an ovenproof dish with a splash of water or cooking liquid at 160°C / 325°F for 20–25 minutes until hot; remove foil for the final minutes and increase heat to refresh the glaze.
- Microwave: Reheat in short bursts (about 30 seconds) on full power until piping hot, though oven reheating gives a better texture.
FAQ
No. The skin softens during the braise and adds a silky, gelatinous richness. Trim the skin or excess fat if you prefer a leaner result.
Yes—reserve them. They make a light pork-and-apple stock you can turn into gravy or freeze in cubes for future use in soups and casseroles.
Chicken stock is a suitable substitute. The result will be less fruity but still rich and tender.
If too much braising liquid or rendered fat remains in the pan, the glaze will be diluted. Drain excess juices before glazing and finish at a high temperature so the sugars can caramelise.
Yes. Braise the pork in advance and refrigerate. When ready to serve, pour on the glaze and reheat covered at 150°C / 300°F for about 10 minutes, then remove the foil and finish under high heat to caramelise.
Related recipes
Try other pork dishes for variety. Below are a few suggestions from the same collection:
-
Caramelised sausage and onion bake with colcannon topping
-
Crumbed pork chops with mushroom mustard sauce
-
Cantonese-style pork and tomato stir-fry
-
Caramelised pineapple pork with onions
The recipe
Sticky slow-roasted pork belly slices with maple glaze
Slow-roasted until meltingly tender, these sticky pork belly slices are finished with a sweet and savoury maple glaze that turns deliciously sticky in the oven. Served with creamy mash and vegetables, this easy family supper is mostly hands-off cooking that delivers amazing results.
Equipment
- Deep roasting tray or cast-iron roasting pan with lid
- Tin foil (if needed to seal)
- Small bowl for the glaze
Ingredients
- 1¾ pounds / 800 g pork belly slices (8–10 thick rashers)
- ½–1 cup / 120–240 ml apple juice (about ¼ inch deep in the pan)
- 1 teaspoon salt (or to taste)
- Optional for gravy: 1–2 teaspoons cornflour and 1–2 tablespoons cold water
Maple syrup glaze
- ⅓ cup / 80 ml maple syrup
- 1½ tablespoons Dijon mustard
- 2 tablespoons dark soy sauce
- 1 tablespoon apple cider vinegar
Instructions
- Sprinkle the pork belly strips lightly with salt and arrange in a single layer in a roasting pan. Pour apple juice into the pan to a depth of approximately ¼ inch.
- Cover tightly with foil or a lid and bake at 170°C / 150°C fan (340°F / 300°F fan) for 1.5–2 hours, depending on thickness. Drain and reserve the cooking juices.
- Mix the glaze ingredients in a small bowl.
- Pour the glaze over the pork, turn pieces to coat, increase the oven to 240°C / 220°C fan (465°F / 430°F fan), remove the foil and roast for 15 minutes, basting immediately and every 5 minutes until caramelised and sticky.
- Remove from oven, cover loosely with foil and rest for 10 minutes. The glaze will thicken as it cools slightly.
- For extra gravy, add 1 cup reserved cooking juice to the pan glaze and thicken with a cornflour slurry while gently heating until the desired consistency is reached.
- Serve the pork slices on mashed potatoes or a vegetable mash and spoon over any remaining glaze or gravy.
Notes
- Season before cooking so salt penetrates the meat.
- Use a shallow braising liquid to avoid boiling the pork.
- Finish at high heat to caramelise the glaze—watch carefully to avoid burning.
- Drain rendered fat before glazing so the coating will stick and thicken.
- Rest the pork before slicing to retain juices.
Storage and reheating
- Refrigerate cooled pork in an airtight container for up to 3 days.
- Freeze before glazing in some reserved cooking liquid for best results; thaw in the fridge before finishing.
- Reheat in an ovenproof dish covered with foil at 160°C / 325°F for 20–25 minutes, then remove foil and increase heat briefly to refresh the glaze.
Nutrition
Estimated per serving: Calories 752; Carbohydrates 26.2 g; Protein 56.1 g; Fat 46.6 g; Saturated fat 24 g; Sodium 637 mg; Sugar 22.4 g. (Calculated using an online tool—use for guidance only.)
If you tried this recipe, I’d love to hear how it went—leave a comment and a rating. For feedback or questions you can contact the author at [email protected].