Maple Syrup-Braised Pork Belly with Maple Glazed Carrots and Maple Vinegar Coleslaw

Pork / Recipes with Maple Syrup

Recipe — Maple Syrup-Braised Pork Belly with Maple Glazed Carrots and Maple Vinegar Coleslaw
Preparation Time:
Cooking Time:
Cooling Time:
4 portions
Metric Imperial


Pork Belly

  • 1 3/4 lb pork belly, trimmed and slightly defatted
  • 1/4 cup coarse salt
  • 2 sprigs of fresh thyme
  • 1 tablespoon vegetable oil
  • 1 onion, diced
  • 1 stalk of celery, diced
  • 1 cup maple syrup (preferably very dark syrup for its strong flavour)
  • 1 cup white wine
  • 2 tablespoons cider vinegar
  • 3 cups beef stock (brown stock)
  • 2 bay leaves
  • 1 head of garlic, cut in half crosswise

Glazed Carrots

  • 12 to 16 Nantes or small carrots, peeled
  • 2 cups water (approximate)
  • 2 tablespoons butter
  • 2 tablespoons maple syrup (preferably very dark syrup for its strong flavour)
  • 2 cloves of garlic
  • 3 bay leaves
  • Salt and pepper, hand-ground, to taste


  • 1/2 cup mayonnaise (preferably homemade)
  • 1/2 tablespoon garlic, chopped
  • 1 tablespoon parsley, chopped
  • 1 tablespoon maple vinegar
  • 2 cups kale, finely chopped
  • 2 cups red cabbage, thinly sliced
  • 2 cups green cabbage, thinly sliced
  • 6 strips of bacon, diced, cooked, and drained
  • 1/4 cup red onion, finely chopped
  • Salt and pepper, hand-ground, to taste


Pork Belly

  1. Rub pork belly with coarse salt and place in a dish.
  2. Add the thyme, cover with plastic wrap, and refrigerate for 12 hours.
  3. Preheat oven to 150°F (300°F).
  4. Rinse the pork belly to remove salt and pat with a clean cloth to dry well. Set aside.
  5. In a large saucepan, heat the oil over medium heat. Sauté onion and celery for 3 minutes.
  6. Add the maple syrup and reduce by half.
  7. Add white wine and cider vinegar, and again reduce by half.
  8. Add brown stock and bay leaves; bring to boil.
  9. Add the pork belly and garlic; cover and roast 4 hours or until the meat comes apart with a fork.
  10. Remove the meat and set aside on a plate.
  11. Filter the cooking juices through a strainer, return to the pan and reduce over medium heat until syrupy.
  12. Serve with the sauce, glazed carrots, and coleslaw.

Glazed Carrots

  1. Place carrots in a pan and cover with water. (Not too much water — the carrots must come out slightly al dente. Add more water as needed to finish cooking.)
  2. Add the butter, maple syrup, garlic, and bay leaves.
  3. Begin cooking over high heat. Once the liquid is completely evaporated, stir the carrots well so they become caramelized and shiny.
  4. Salt and pepper.


  1. In a bowl, combine the mayonnaise, garlic, parsley, and cider vinegar.
  2. Add the cabbage, bacon, and onion; salt and pepper.
  3. Mix well and leave to marinate 15 minutes in the fridge.

Refrigeration time : 12 hours 15 minutes

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes by Arnaud Marchand


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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.