Maple Cider Glazed Pork Belly, Cream of Wheat and Chicharrons Recipe | Yummly
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Maple Cider Glazed Pork Belly, Cream of Wheat and Chicharrons

L: "I substituted the molasses for a bit of jam & a s…" Read More
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  • 12 lb. pork belly
  • 120 grams kosher salt
  • 60 grams maple sugar
  • 1/4 cup black bean paste
  • 4 oz. apple cider vinegar
  • 8 oz. maple syrup
  • 2 oz. pomegranate molasses
  • 2 qt. water
  • 1 tsp. salt
  • 2 cups cream of wheat
  • 1 lb. cheddar cheese (shredded)
  • 1 lb. Gruyere cheese (grated)
  • 2 oz. butter
  • Chicharrónes (As needed)
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    1. For the Pork Belly: Mix salt and sugar, rub liberally on pork belly and let sit for two hours. Sous vide at 165°F for 13 hours. Cool, remove skin, cut into 4 ounce portions and deep fry 375°F for 5 minutes
    2. For the Maple Glaze: Sauté the bean paste until caramelized, deglaze with vinegar, add maple syrup and pomegranate molasses, reduce by one-third and season with salt. Toss with pork
    3. For the Cream of Wheat: Bring water and salt to a near boil. Remove from heat. Add cream of wheat slowly, stirring constantly. Return to burner and bring to a boil, then lower heat and cook approximately 3 minutes or until thickened, stirring occasionally. Stir in both cheeses, mount with butter and season to taste.
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    L 2 months ago
    I substituted the molasses for a bit of jam & a stir fry pack of black bean sauce for paste as I couldn’t find either. I also added a splash of chillie sauce ( I love sweet & spicy) It tasted almost like a plum sauce in the end but far more complex. I didn’t sous vide but 2 hours wrapped in foil at 160 c is superbly melt in mouth. I & my partner loved this recipe & will definitely make again (hopefully with full ingredients).