Maple-Glazed Roasted Pork Belly with Pickled Red Cabbage

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender roasted pork belly glazed with a sweet maple syrup reduction paired with tangy quick-pickled red cabbage for contrast and crunch. This American-inspired pork recipe, ready in about 235 minutes, pairs pork belly slab, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 540 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 220 min Serves 6 American cuisine 540 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 275°F. Pat dry 2 lbs pork belly with a paper towel and season all over with 2 tsp kosher salt and 1 tsp black pepper. Place on a wire rack over a baking sheet.
  2. Step 2: Roast pork belly for 3 hours until very tender. Increase oven temperature to 425°F.
  3. Step 3: Brush pork belly evenly with 1/4 cup maple syrup and roast an additional 20 minutes until caramelized and crispy on top.
  4. Step 4: Meanwhile, in a small saucepan, combine 1/2 cup apple cider vinegar, 1 cup water, 2 tbsp granulated sugar, 1 tsp mustard seeds, and 1/4 tsp red chili flakes. Bring to a simmer for 2 minutes until sugar dissolves.
  5. Step 5: Place 3 cups thinly sliced red cabbage in a heatproof bowl and pour the hot pickling liquid over it. Let sit at room temperature for at least 30 minutes.
  6. Step 6: Slice the roasted pork belly into 1/2-inch pieces and serve topped with a generous spoonful of pickled red cabbage.

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