By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 4
2009 cal · 210 min
Sweet-and-Spicy Glazed Pork Belly
Recipe GLPRcb48611b4335b6
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Average rating: 4.3 (1)
A succulent slow-roasted pork belly with a fragrant dry rub of toasted cumin, black pepper, and dried chiles, then braised with orange juice, cinnamon, and maple syrup until the meat is incredibly tender and glazed with a sweet and spicy reduction.
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Ingredients
3 whole Chile de arbol
2 tbsp Cumin seeds, toasted and ground
1 tbsp Freshly ground black pepper
½ cup Coarse salt
½ cup Light-brown sugar
3 lb Pork belly, skin-on
1 whole Orange zest
1¼ cup Freshly squeezed orange juice
2 whole Cinnamon sticks
⅓ cup Maple syrup
2 cup Low-sodium chicken stock
Directions
Remove the stems from the chiles de arbol and reserve the seeds. Toast the cumin seeds in a dry skillet over medium heat for 2–3 minutes until fragrant, then grind finely. Combine the ground cumin, black pepper, salt, and brown sugar in a small bowl to form a dry rub.
Pat the pork belly dry with paper towels. Score the skin in a crosshatch pattern, cutting about 1/8 inch deep. Rub the dry spice mixture all over the meat and skin, pressing firmly to adhere. Let the rubbed pork rest at room temperature for 15 minutes.
Preheat the oven to 325°F. Place the pork belly skin-side up in a large roasting pan. Scatter the chile de arbol, orange zest, and cinnamon sticks around the meat.
Pour the orange juice and chicken stock into the pan around the pork belly, being careful not to wash away the rub. Cover the pan tightly with aluminum foil and place in the preheated oven.
Braise for 2 hours, or until the pork is very tender when pierced with a knife. Remove the foil, drizzle the maple syrup evenly over the top, and return to the oven, uncovered, for an additional 30 minutes to develop a glossy glaze and allow the skin to crisp.
Remove the pork belly from the oven and transfer to a cutting board. Skim excess fat from the braising liquid and strain it through a fine-mesh sieve into a saucepan, discarding the solids. Simmer the liquid over medium heat for 5–7 minutes until it reduces to a light glaze consistency, then taste and adjust seasoning.
Slice the pork belly into 1-inch-thick pieces and arrange on a serving platter. Spoon the reduced glaze over the sliced pork and serve immediately.
Comments
Chile de árbol is the sole availability hurdle—Harris Teeter and Kroger's international sections carry it reliably in Charlotte, but if not in stock, you're making a special trip or ordering ahead. The pork belly itself costs $12–16 per pound, and at a half-pound per serving the dish runs $6–8 per person in protein alone before the orange, maple syrup, and stock; it's a splurge for a weeknight, though reasonable for weekend entertaining. The stated 210 minutes undersells the reality: active prep is modest, but the glazing and braising demand three separate oven phases with minimal hands-on time between, so plan for a loose four hours if you're starting at dinnertime. Leftovers reheat beautifully, and the acidity from orange and spice from cinnamon and cumin hold their edge the next day, making this a sound choice for meal prep or a dinner party where the work frontloads well.
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