Maple Glazed Pork Belly Tamales with Apple Slaw

**Prepare the Pork Belly:** Preheat oven to 325°F (160°C). In a bowl, whisk together maple syrup, soy sauce, rice vinegar, minced garlic, grated ginger, and red pepper flakes. Place pork belly in a baking dish and pour the maple glaze over it. Make sure to cover the entire pork belly with the glaze. Cover the dish with foil and bake for 2 hours.

Remove the foil and increase the oven temperature to 400°F (200°C). Bake for another 30-60 minutes, or until the pork belly is tender and the glaze is caramelized. Let the pork belly cool slightly, then chop into small pieces for the tamales.

**Prepare the Masa:** In a large bowl, beat the lard or vegetable shortening until light and fluffy. Gradually add the masa harina, baking powder, and salt. Slowly pour in the warm chicken broth while mixing, until you have a soft, moist dough similar to thick frosting. The dough should be easily spreadable but not too runny. Adjust the broth as needed.

**Assemble the Tamales:** Take a soaked corn husk and pat it dry. Spread a thin layer of the masa mixture (about 2-3 tablespoons) onto the corn husk, leaving a border at the edges. Place a spoonful of the chopped maple glazed pork belly in the center of the masa. Fold the sides of the corn husk over the filling, then fold up the bottom. Secure with a strip of corn husk if needed.

**Steam the Tamales:** Place the assembled tamales upright in a steamer basket set inside a large stock pot. Add water to the pot, ensuring it doesn't touch the bottom of the steamer basket. Bring the water to a boil, then reduce heat to medium-low, cover, and steam for 1.5-2 hours, or until the masa is firm and easily pulls away from the corn husk. Check the water level periodically and add more if needed.

**Prepare the Apple Slaw:** While the tamales are steaming, prepare the apple slaw. In a large bowl, combine the shredded red cabbage, grated carrots, and chopped cilantro. Core and dice the green apples and add them to the bowl. In a small bowl, whisk together the lime juice, mayonnaise (if using), honey (if using), salt, and pepper. Pour the dressing over the slaw and toss to combine. Refrigerate until ready to serve.

**Serve:** Serve the hot tamales with the refreshing apple slaw.