Sticky Maple Pork Belly with Potato Salad

20 May 2022


500g pork belly slices

3 tbsp maple syrup

1 tbsp black pepper

3tbsp cider vinegar

500g salad potatoes

4 tbsp mayo 

1 apple 

3 tbsp wholegrain mustard

1 bunch spring onions

Salt and pepper


  1. Preheat the oven to 200°C.
  2. Place the pork belly on a lined baking tray and season with salt and pepper. Bake for 30-35 mins until crispy, turning them over half way through.
  3. Mix maple syrup, 2 tbsp vinegar and black pepper in a small saucepan and reduce down slightly on a high heat.
  4. Add the potatoes to a saucepan and cover with cold water. Season with salt and simmer for 15 minutes until tender. Drain and leave to steam dry.
  5. Mix the wholegrain mustard with the mayo and 1 tbsp of vinegar.
  6. Finely chop up the apple, celery and onions.
  7. Mix together the mayo mixture with the potatoes, adding in the onions, celery and apple.
  8. Brush the pork with the maple glaze and place back in the oven for 5-10 minutes, brushing with more glaze until golden.
  9. Serve the salad and pork with any extra glaze drizzled over the top.