Roast Pork Belly With Maple Syrup And Apple Cider Vinegar

Pork Belly. The fatty skin allows you to make great crackling. The maple syrup brings an interesting sweetness that goes well with pork. And the apple cider vinegar gives just a touch of acidity to balance it all out.

Roasted pork belly with maple syrup and apple cider vinegar
  • Degree of Difficulty: Easy
  • Cost: $
  • Preparation Time: 15 minutes
  • Cooking Time: 1h30 hour
  • Yields: 2 portions
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A good piece of pork belly should be meaty, with smaller layers of fat. You could stew or braise pork belly, but roasting it this way is also quite effective, and provides crackling to those who enjoy it!




  • 500g (1 pound) Pork Belly
  • 60ml (1/4 cup) + 90ml (1/3 cup) Apple Cider Vinegar
  • 30ml (2 tbsp) Vegetable Oil
  • 1 Carrot
  • 1 Medium
  • 1 Small Kumara (or Sweet Potato)
  • 90ml (1/3 cup) Maple Syrup
  • 30g (1oz) Butter (cold)
  • Salt, Fresh Ground Black Pepper

Mise En Place

  1. Peel, wash and cut the carrot in "chunks".
  2. Peel, wash and cut the onion in wedges.
  3. Peel, wash and cut the kumara in chunks the same size as the carrot.
  4. Score the skin & fat on top of the pork belly with a sharp knife.
    • Cut to the meat, but not past it.
    • Make diagonal marks, about 1cm (1/2") apart.


  1. Pre-heat your oven as hot as it will go.
  2. Pour 60ml of apple cider vinegar on the pork skin. Rub it in gently.
  3. Salt the pork skin. Rub the salt in gently.
  4. Pour the oil in an oven-proof pan.
  5. Place the pork in the pan, skin side up.
  6. After 15 minutes, turn the oven's temperature down to 175°C (350°F).
  7. Baste ( To coat a cooking piece of meat with its own juices/fat) [?] the pork using the cooking juice/fat.
  8. Take the pork out of the pan, add the carrot, onion and kumara, place the pork on top of the veggies, and put back in the oven.
  9. Cook for 1 hour to 1h15.
  10. While it cooks, occasionaly baste the meat.
  11. Reserve ( To set aside for later use.) [?] both the meat and vegetables in medium heat.


  1. Deglaze ( Pour a liquid in a pan and rub the bottom of the pan with a spoon.) [?] the cooking pan with the remaining 90ml of apple cider vinegar.
  2. Reduce ( Boil down the liquid) [?] by half.
  3. Add the maple syrup and bring to a boil.
  4. Add the cold butter to the simmering liquid.
  5. Whisk the sauce constantly until the butter is incorporated into the sauce. The sauce should thicken slightly and take on a silky texture.
  6. Cut the pork skin away from the meat. It should be nice and and crispy.
  7. Slice the pork into 1cm (1/2") slices, plate with the vegetables, a bit of crackling, and a bit of sauce.


Pork belly, sideways
Pork belly should be meaty with little layers of fat

Scoring skin of pork belly
The pork belly's skin, after it has been scored

Adding vinegar to pork
Pouring apple cider vinegar on the belly's skin, and rubbing it in.

Pork in oven proof pan
The pork in an oven proof pan.

Vegetables in bowls
Clockwise, the kumara, carrot and onion, peeled, washed and cut in even sizes.

Browned skin on pork belly
The pork belly after 15 minutes in a very hot oven, just before basting.

Vegetables in pan
The vegetables in the pan.

Pork belly on top
Place the pork belly on top of the vegetables and return it to the oven for approximately 1 hour.

Roasted pork belly with maple syrup and apple cider vinegar
The finished dish, served with some green beans, because greens are good for you :)


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