Molasses-Glazed Pork Belly with Aged Rum Reduction

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Slow-roasted pork belly glazed with a rich molasses and aged rum sauce, finished with a sticky reduction that highlights the deep caramel notes of the rum. This caribbean-inspired pork ready in about 150 minutes pairs skin scored pork belly, dark molasses, aged dark rum for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 20 min Cook: 130 min Serves 6 Caribbean cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 300°F (150°C). Pat dry 2 lbs pork belly with skin scored and season all over with 1 1/2 tsp sea salt and 1 tsp black pepper.
  2. Step 2: In a bowl, whisk together 1/4 cup dark molasses, 1/3 cup aged dark rum, 2 tbsp soy sauce, 2 tbsp brown sugar, 1 tbsp grated fresh ginger, and 3 cloves minced garlic until smooth.
  3. Step 3: Heat 1 tbsp vegetable oil in a roasting pan over medium heat on stovetop. Place pork belly skin-side down and sear for 5 minutes until golden and crispy.
  4. Step 4: Flip pork belly skin-side up and brush generously with half the molasses-rum glaze.
  5. Step 5: Transfer roasting pan to the oven and roast pork belly for 2 hours, basting with remaining glaze every 30 minutes.
  6. Step 6: Remove pork belly from oven and set aside to rest for 15 minutes.
  7. Step 7: Meanwhile, pour pan drippings and any leftover glaze into a small saucepan over medium heat and reduce for 8-10 minutes until thick and syrupy.
  8. Step 8: Slice pork belly into 1/2-inch pieces and drizzle with the rum reduction before serving.

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Frequently asked questions

How long does Molasses-Glazed Pork Belly with Aged Rum Reduction take to make?

Total time is about 150 minutes (20 min prep + 130 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Molasses-Glazed Pork Belly with Aged Rum Reduction?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep skin scored pork belly from drying out.

Can I substitute ingredients in Molasses-Glazed Pork Belly with Aged Rum Reduction?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Molasses-Glazed Pork Belly with Aged Rum Reduction for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Molasses-Glazed Pork Belly with Aged Rum Reduction?

Caribbean pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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