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–+ servings

Grilled Pork Belly with Honey-Mustard Herb Glaze

Pork belly on the grill -- thick slabs caramelized until the fat renders and the skin crisps and the edges go sticky and amber with a sugar-free honey-mustard glaze.
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Course: Main Course
Cuisine: Greek
Servings: 4 servings
Calories: 580kcal

Ingredients

  • 2 lbs pork belly skin scored in a crosshatch (ask your butcher)
  • 1 tsp each sea salt smoked paprika, garlic powder, and dried oregano
  • 3 tbsp sugar-free honey (allulose-based)
  • 2 tbsp Dijon mustard
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp fresh rosemary minced
  • 1 garlic clove grated
  • Pinch of chili flakes

Instructions

  • Combine salt, paprika, garlic powder, and oregano. Rub all over pork belly, working into the scored skin. Refrigerate uncovered 1 hour or overnight -- the drying develops the crust.
  • Whisk all glaze ingredients together. Set aside.
  • Grill pork belly skin-side down on medium heat first, 10-12 minutes, to render the fat. Flip and cook flesh side 5 minutes.
  • Brush generously with glaze. Grill skin-side over high heat 3-4 minutes until the glaze caramelizes and the skin blisters.
  • Rest 5 minutes. Slice thickly. Serve with extra glaze alongside.

Nutrition

Serving: 1serving | Calories: 580kcal | Protein: 32g | Fat: 48g | Fiber: 0.5g
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