Ingredients

  • 3 lbs pork belly (skin removed, cut into 1 1/2 inch cubes.
  • 2 tbsp kosher salt
  • 1 tbsp coarse black pepper
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp chipotle powder (optional boost)
  • 1 cup Barefoot Kitchen Maple Chipotle BBQ
  • 2 tbsp pure maple syrup
  • 1 tbsp apple cider vinegar
  • 2 tbsp butter (optional for richness)

Cooking Directions

  • Preheat oven to 275F
  • Toss pork belly cubes with salt, pepper, paprika, garlic, and chipotle powder.
  • Line a baking sheet with foil. Place cubes on a wire rack (important for airflow).
  • Bake uncovered for 2 1/2-3 hours until tender and beginning to render.
  • You want them soft but not falling apart.
  • Transfer pork belly to a foil pan.
  • Toss with Maple Chipotle BBQ, Maple syrup, Apple Cider Vinegar & Butter.
  • Cover loosely with foil.
  • Return to oven at 300F for 45-60 minutes.
  • Uncover the last 15 minutes to thicken and glaze.

Results: Sticky, carmelized, sweet heat bombs with a maple-chipotle lacquer

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