Maple Mustard Pork Belly


This maple syrup pork belly recipe is one that you will keep licking off your fingers. This juicy sauce will be craved for for days! Who doesn't love sweet and herby together? We think it's an awesome combination to any meat. Make sure to get a meaty cut of pork belly with the right amount of fat in it. Check out our favourite pork belly cut from Meat At The Mount. An online butcher delivery in South Australia, servicing Adelaide and sorrounding suburbs.
  • 5 mins
  • 2 hours
  • Serves 6
  • EASY


  • Meat
    • 2 tsp Rosemary, fresh
    • 1 Rosemary, Fresh sprigs
    Oils & vinegars
    • 2 tsp Apple cider vinegar


Step 1

Preheat oven to 220C/200C fan forced. Place the pork, rind side up on a wire rack set over a roasting pan. Put water into the pan to reach just below the pork.
Season pork rind with salt, rubbing into the scores generously.
Roast for 40 minutes or until the rind is starting to crackle.

Step 2

Meanwhile, combine the maple syrup, mustard, vinegar and rosemary in a bowl.

Step 3

Reduce the oven temperature to 200°C/180°C fan forced.
Roast the pork, topping up water as necessary, for a further 1 1/4 hours or until the rind is well crackled and the flesh is tender.
Drizzle with the maple syrup mixture.

Step 4

Cook for a further 5 minutes or until the rind is dark golden.
Set aside for 10 minutes to rest.
Cut into pieces and serve with rosemary sprigs and extra mustard, if you like.
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