I just made Maple Mustard Pork Belly that’s ridiculously crispy, sticky, and so addictive you’ll keep scrolling to see what I did.

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I am obsessed with Maple Mustard Pork Belly because it hits every note I actually want: sticky, salty, tangy, greasy in the best way. I love Glazed Pork Belly Bites that shatter at the edges and still give you that soft, rich center.

But seriously, once I taste 1/3 cup pure maple syrup with mustard and pork belly, I’m done pretending other snacks matter. It’s a selfish kind of delicious that makes me lick my fingers and plan my next snack.

Tangy without being sharp. Sweet without being cloying.

Meaty, messy, totally worth the calories. No regrets today.

No shame.

Ingredients

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Basically the meaty, fatty star that gets wonderfully crisp and juicy.
Plus gives a light coating so pieces crisp up nicely.
Salt brings simple seasoning and makes everything taste real.
Pepper adds a mild heat and a little background kick.
Garlic powder gives warm, familiar garlicky notes without fresh prep.
Smoked paprika adds subtle smoke and color, not overpowering.
Oil helps brown things and keeps bites from sticking.
Maple syrup brings sticky sweetness and that cozy, caramel note.
Dijon gives tangy sharpness and a smooth mustard backbone.
Whole grain mustard adds texture and those punchy seeds.
Apple cider vinegar cuts sweetness with bright, fruity acidity.
Soy sauce supplies salty umami and deeper savory flavor.
Basically fresh garlic wakes up the whole sauce with punch.
Butter adds richness and silky mouthfeel to finish the sauce.
Plus crushed red pepper flakes give optional heat and tiny spark.

Ingredient Quantities

1 1/2 lb pork belly, skin removed and cut into 1 inch cubes

2 tbsp cornstarch

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 tsp garlic powder

1/2 tsp smoked paprika

1 tbsp neutral oil (vegetable or canola)

1/3 cup pure maple syrup

2 tbsp Dijon mustard

1 tbsp whole grain mustard

1 tbsp apple cider vinegar

1 tsp soy sauce

1 clove garlic, finely minced (about 1 tsp)

1 tbsp unsalted butter

Pinch crushed red pepper flakes (optional)

How to Make this

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1. Pat the pork belly cubes very dry with paper towels, then toss them in a bowl with the cornstarch, kosher salt, black pepper, garlic powder and smoked paprika until each piece is lightly coated.

2. Preheat your air fryer to 400°F (200°C) for 3 minutes. If using the oven, preheat to 425°F (220°C) and line a rimmed baking sheet with foil and a wire rack.

3. Drizzle the oil over the pork cubes and toss again so the cornstarch sticks and the pieces get a thin sheen of oil. This helps them get crispy.

4. Air fryer method: place cubes in a single layer in the basket, don’t overcrowd, work in batches if needed. Cook at 400°F for 12 to 15 minutes, shaking the basket or flipping pieces every 4 to 5 minutes so they brown evenly and the fat renders.

5. Oven method: arrange cubes on the wire rack spaced apart. Roast at 425°F for 25 to 30 minutes, flipping once about halfway, until edges are deeply golden and crisp. If they’re not crisp enough, broil 1 to 2 minutes watching closely.

6. While the pork cooks make the maple mustard sauce: in a small bowl whisk together maple syrup, Dijon, whole grain mustard, apple cider vinegar, soy sauce and the minced garlic. Taste and add a pinch of crushed red pepper flakes if you want heat.

7. When pork is done, transfer the hot cubes to a skillet over medium heat, add the butter and pour the maple mustard sauce over them. Toss gently for 1 to 2 minutes until the sauce thickens and glazes the pork. Don’t let the sauce burn, reduce heat if needed.

8. Remove from heat and let sit 2 minutes so the glaze sets slightly. Give them one last toss, adjust seasoning if needed (a little extra salt or a squeeze of vinegar brightens it).

9. Serve immediately with toothpicks or over rice or greens. Tip: do not skip patting the pork dry or the cornstarch step, that’s the trick for maximum crisp. If making ahead, re-crisp briefly in the air fryer and toss with warmed sauce right before serving.

Equipment Needed

1. Paper towels (for patting the pork very dry, don’t skip this)
2. Large mixing bowl (to toss pork with cornstarch and spices)
3. Measuring spoons and a 1/3 cup measure (for spices, oil and maple)
4. Tongs or a slotted spoon (for flipping and transferring hot pieces)
5. Air fryer (preferred) or rimmed baking sheet plus wire rack if you’re using the oven
6. Small bowl and a whisk or fork (to make the maple mustard sauce)
7. Skillet (medium, for glazing the pork with butter and sauce)
8. Toothpicks or serving forks (for serving or picking up pieces)

FAQ

Q: Can I bake these instead of pan frying? A: Yes, bake at 425F on a rimmed sheet for 25 to 30 minutes, turning once, until crispy. Finish with the maple mustard sauce in a skillet or toss the baked bites in warm sauce so they dont go soggy.

Q: My pork belly has too much fat, will it be greasy? A: Pork belly is fatty by nature and thats what makes it tasty. Cutting into 1 inch cubes and cornstarching helps render and crisp some fat. Spoon off excess fat from the pan as you cook if it seems excessive, and blot with paper towels before saucing.

Q: Can I make the sauce ahead of time? A: Absolutely. Make the maple mustard sauce up to 3 days ahead and store in the fridge. Warm gently before tossing with hot pork. If it thickens too much, stir in a splash of warm water or apple cider vinegar to loosen it.

Q: What can I use instead of maple syrup or Dijon? A: For maple swap, use honey for a similar sweetness but less distinct flavor. If you dont have Dijon, try yellow mustard plus a pinch of sugar, but the sharpness will be milder. Adjust vinegar and salt to taste.

Q: How do I get a really crisp exterior? A: Dry the pork cubes well, toss in cornstarch, and dont crowd the pan. Cook in batches over medium high heat so pieces sear instead of steam. Let them sit undisturbed a minute or two to form a crust before turning.

Q: Can these be made in an air fryer? A: Yes. Air fry at 400F for about 12 to 16 minutes, shaking halfway. They may crisp quickly so check early. Toss with warmed sauce right before serving to keep edges crunchy.

Maple Mustard Pork Belly Bites Recipe Substitutions and Variations

Pork belly: use pork shoulder (cut into cubes) for similar fattiness, or thick-cut bacon chopped for smoky bite, or boneless chicken thighs if you want leaner, still juicy bites.
Cornstarch: tapioca starch works great, potato starch gives extra crisp, or all-purpose flour if thats all you got (won’t be quite as light).
Dijon mustard: yellow mustard will do in a pinch, or honey mustard if you want sweeter, or just increase whole grain mustard for more texture.
Pure maple syrup: honey is the closest swap, or use brown sugar dissolved in a little hot water, or mild molasses thinned with a bit of water for deeper flavor.

Pro Tips

1. Pat them bone dry and let them sit uncovered in the fridge for 30 minutes if you can. Moisture is the enemy of crisp, and that little air-dry step makes a noticeable difference.

2. Shake off excess cornstarch before cooking so you get a thin, even coating not a paste. Too much cornstarch makes the crust gummy instead of crunchy.

3. Don’t crowd the basket or pan. Give each cube space so hot air can circulate and the fat can render. If pieces touch they steam and you lose that golden crunch.

4. When glazing, lower the heat and do it fast. The sugar in the maple will burn if the pan is too hot, so gently toss just until the sauce thickens and clings, then pull off heat and let it set a minute. A quick squeeze of vinegar or extra soy at the end brightens the whole thing.

Maple Mustard Pork Belly Bites Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I just made Maple Mustard Pork Belly that's ridiculously crispy, sticky, and so addictive you’ll keep scrolling to see what I did.

Servings

servings

Calories

1013

kcal

Equipment: 1. Paper towels (for patting the pork very dry, don’t skip this)
2. Large mixing bowl (to toss pork with cornstarch and spices)
3. Measuring spoons and a 1/3 cup measure (for spices, oil and maple)
4. Tongs or a slotted spoon (for flipping and transferring hot pieces)
5. Air fryer (preferred) or rimmed baking sheet plus wire rack if you’re using the oven
6. Small bowl and a whisk or fork (to make the maple mustard sauce)
7. Skillet (medium, for glazing the pork with butter and sauce)
8. Toothpicks or serving forks (for serving or picking up pieces)

Ingredients

1 1/2 lb pork belly, skin removed and cut into 1 inch cubes
2 tbsp cornstarch
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp garlic powder
1/2 tsp smoked paprika
1 tbsp neutral oil (vegetable or canola)
1/3 cup pure maple syrup
2 tbsp Dijon mustard
1 tbsp whole grain mustard
1 tbsp apple cider vinegar
1 tsp soy sauce
1 clove garlic, finely minced (about 1 tsp)
1 tbsp unsalted butter
Pinch crushed red pepper flakes (optional)

Directions

Pat the pork belly cubes very dry with paper towels, then toss them in a bowl with the cornstarch, kosher salt, black pepper, garlic powder and smoked paprika until each piece is lightly coated.
Preheat your air fryer to 400°F (200°C) for 3 minutes. If using the oven, preheat to 425°F (220°C) and line a rimmed baking sheet with foil and a wire rack.
Drizzle the oil over the pork cubes and toss again so the cornstarch sticks and the pieces get a thin sheen of oil. This helps them get crispy.
Air fryer method: place cubes in a single layer in the basket, don’t overcrowd, work in batches if needed. Cook at 400°F for 12 to 15 minutes, shaking the basket or flipping pieces every 4 to 5 minutes so they brown evenly and the fat renders.
Oven method: arrange cubes on the wire rack spaced apart. Roast at 425°F for 25 to 30 minutes, flipping once about halfway, until edges are deeply golden and crisp. If they’re not crisp enough, broil 1 to 2 minutes watching closely.
While the pork cooks make the maple mustard sauce: in a small bowl whisk together maple syrup, Dijon, whole grain mustard, apple cider vinegar, soy sauce and the minced garlic. Taste and add a pinch of crushed red pepper flakes if you want heat.
When pork is done, transfer the hot cubes to a skillet over medium heat, add the butter and pour the maple mustard sauce over them. Toss gently for 1 to 2 minutes until the sauce thickens and glazes the pork. Don’t let the sauce burn, reduce heat if needed.
Remove from heat and let sit 2 minutes so the glaze sets slightly. Give them one last toss, adjust seasoning if needed (a little extra salt or a squeeze of vinegar brightens it).
Serve immediately with toothpicks or over rice or greens. Tip: do not skip patting the pork dry or the cornstarch step, that’s the trick for maximum crisp. If making ahead, re-crisp briefly in the air fryer and toss with warmed sauce right before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.