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Maple Rosemary Pork Belly Bites

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The following recipe, video and photography were provided by our partner, Chef Billy Parisi.

Give pork new purpose on your holiday menu by turning it into a delicious appetizer! In many countries, including some areas in the United States, eating pork belly at the new year is a way of bringing good luck! Whether you believe in the tradition or not is up to you, but the flavor of these Maple Rosemary Pork Belly Bites should be reason enough to make them.

Roasted in the oven and coated in a glaze of maple syrup, whole grain mustard and rosemary, your guests will love the sweet and savory flavor that comes from these skewered meaty bites.

The good luck is just an added bonus!

Maple Rosemary Pork Belly Bites

Maple Rosemary Pork Belly Bites


  • 2 Heinen’s CARE Certified pork bellies
  • ¼ cup Heinen’s pure organic maple syrup
  • 2 Tbsp. Heinen’s apple cider vinegar
  • 2 Tbsp. Heinen’s whole grain mustard
  • 1 Tbsp. fresh rosemary, minced
  • Salt, to taste


  1. Preheat the oven to 425°F.
  2. Score 1-inch marks into the fat side of each pork belly.
  3. Generously season with salt and press it into the meat with your hands.
  4. Transfer the pork bellies to a rack standing over a sheet tray. Pour 3-4 cups of water into the pan, making sure it does not touch the pork belly.
  5. Bake at 425°F for 1 hour.
  6. In the meantime, add the syrup, vinegar, mustard and rosemary to a small bowl. Whisk to combine. Set aside.
  7. After 1 hour, turn the heat down to 375°F and cook the pork for another 90 minutes. Add more water, if needed.
  8. Remove the pork from the oven and generously brush the tops with the glaze. Bake for 5 more minutes.
  9. Remove the pork and let it rest for 15-20 minutes, then cut into 1-inch cubes.
  10. Add a toothpick to each cube and serve with additional glaze.

Maple Rosemary Pork Belly Bites

Chef Billy Parisi

By Chef Billy Parisi

Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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