Gluten-Free Pork Belly with Apple Slaw
By the Gluten Free Recipes team ·
Crispy, succulent pork belly is pan-seared to perfection and coated in a savory, slightly sweet glaze. It's served alongside a bright and refreshing apple slaw, offering a delightful contrast in textures and flavors.
At a glance: This medium dinner recipe yields 4 servings in about 40 minutes (20 min prep, 20 min cook). It uses 12 ingredients — including pork belly, olive oil, garlic — and walks through 8 steps. Updated . Browse more dinner recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Pork Belly with Apple Slaw: When preparing this dinner recipe, always verify that all ingredients, especially packaged and processed items like stock and tamari, are certified gluten-free. Ensure your cooking surfaces and utensils are clean and free from any residual gluten from previous preparations In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Pork Belly with Apple Slaw: This recipe is naturally gluten-free, relying on certified gluten-free liquids and thickeners. It avoids all gluten-containing grains.
Ingredients
- 1.5 lbs pork belly, cut into 1-inch cubes
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup GF chicken or vegetable stock
- 2 tbsp GF tamari or coconut aminos
- 1 tbsp cornstarch or arrowroot starch
- 1 tsp salt
- 0.5 tsp black pepper
- 1 large apple, julienned
- 2 cups shredded cabbage
- 0.25 cup GF mayonnaise
- 1 tbsp apple cider vinegar
Instructions
- 1
Pat the cubed pork belly completely dry with paper towels, then season generously with salt and black pepper. This step is crucial for achieving a crispy exterior.
- 2
Heat the olive oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat until shimmering. Carefully add the seasoned pork belly cubes in a single layer, ensuring not to overcrowd the pan; cook in batches if necessary.
- 3
Sear the pork belly for about 8-10 minutes, turning occasionally, until all sides are deeply golden brown and wonderfully crisp. Remove the crispy pork belly to a plate lined with paper towels, leaving the rendered fat in the pan.
- 4
Reduce the heat to medium, add the minced garlic to the rendered pork fat, and sauté for about 30-60 seconds until fragrant, being careful not to burn it. Pour in the GF chicken or vegetable stock and GF tamari, scraping up any browned bits from the bottom of the pan.
- 5
In a small bowl, whisk together the cornstarch or arrowroot starch with 2 tablespoons of cold water to create a slurry. Gradually whisk this slurry into the simmering sauce in the pan until it thickens to a glossy consistency, which should take about 1-2 minutes. Taste and adjust seasoning if needed.
- 6
Return the seared pork belly to the pan and toss gently to coat evenly with the thickened sauce. Let it simmer for another 1-2 minutes to allow the flavors to meld and the pork belly to re-warm.
- 7
While the pork belly is finishing, prepare the apple slaw. In a medium bowl, combine the julienned apple and shredded cabbage. In a separate small bowl, whisk together the GF mayonnaise and apple cider vinegar, then pour over the apple and cabbage mixture. Toss gently to combine and season with a pinch of salt and pepper.
- 8
Serve the glazed pork belly immediately, spooning any extra sauce over the top. Accompany with the crisp apple slaw for a complete and satisfying gluten-free meal.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
- Let cooked chicken rest for 5 minutes before cutting to allow the juices to redistribute.
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