Candied Pork Belly

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Source: Vintage Cookery

30 minutes
5-6 hours + 24 hours marinating
Candied Pork Belly

Pork belly is melt in your mouth delicious. Low and slow with a wonderful marinade will ensure your success. You can substitute soy sauce for kosher salt and brown sugar for honey if you desire. After cooking, you can cool in fridge then reheat for easy cutting. ~Chef Austin Merath


1 lb Pork Belly

1/4C Honey

1/4C Soy Sauce

1 Tsp Black Pepper

1 Onion

2 Apples

2 Tbl Sugar


Step 1
Marinate the pork belly. In a ziplock bag, add honey, soy sauce, and pepper. Mix together and add the pork belly. Let sit in the fridge overnight (24 hours).

Step 2
In a small casserole dish, line it with tin foil. 

Step 3
Slice onion into rings. Slice apples into 1/2” thick wedges. Place Onions on the bottom of pan.

Step 4
Remove pork belly from bag.   Place pork on to onions skin side up. Line apples around the pork belly.

Step 5
Bake at 225F oven for 5-6 hours, untill pork is fork tender. Remove from oven and cool for 20 minutes. Slice pork into 1” Cubes. Sprinkle with sugar. Set oven to broil and broil tops of pork belly just until sugar melts. Serve hot!


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