Maple Glazed Pork Belly Tamales with Apple Slaw

Decadent tamales filled with tender, maple-glazed pork belly and served with a refreshing apple slaw.

Prep Time

60 minutes

Total Time

4 hours

Calories

725 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.85/serving

Season:

☀️ Summer•🍂 Autumn•❄️ Winter

Meal Type:

Lunch•Dinner

Cuisine:

British

Main Ingredient:

Pork

Mood:

Healthy

Ingredients

Servings

2lbsPork Belly(Skin on or off, your preference. If skin on, score it.)

£7.00

0.5cupMaple Syrup(Pure maple syrup preferred.)

£2.50

0.3cupSoy Sauce(Low sodium.)

£0.30

2tbspRice Vinegar

£0.20

4clovesGarlic(Minced.)

£0.15

1tbspGinger(Fresh, grated.)

£0.25

0.5tspRed Pepper Flakes(Adjust to taste.)

£0.10

4cupsMasa Harina(For tamales.)

£4.00

1cupLard or Vegetable Shortening(Lard gives the best flavor.)

£1.50

3cupsChicken Broth(Warm.)

£1.20

1tspBaking Powder

£0.05

1tspSalt(Or to taste.)

£0.01

24countCorn Husks(Soaked in warm water for at least 30 minutes.)

£3.00

2countGreen Apples(Granny Smith or Honeycrisp.)

£0.80

0.3headRed Cabbage(Thinly shredded.)

£0.40

2countCarrots(Grated.)

£0.20

0.3cupCilantro(Chopped.)

£0.50

2tbspLime Juice(Freshly squeezed.)

£0.30

2tbspMayonnaise(Optional, for creamier slaw.)

£0.15

1tbspHoney(Optional, adjust to taste.)

£0.20

PinchSalt(To taste, for the slaw.)

£0.01

PinchBlack Pepper(To taste, for the slaw.)

Total Cost

£22.82

£2.85 per serving

Instructions

1.
**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.
2.
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.
3.
**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.
4.
**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.
5.
**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.
6.
**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.
7.
**Serve:** Serve the hot tamales with the refreshing apple slaw.

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My Notes

Nutrition Information

Nutrition per serving (220g)

725 kcal / 3033 kJ

Carbs

48g

18% of RDA

Fat

48g

69% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

18 g

20% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

20 g

100% of RDA

Chef's Tips

To test if the masa is ready, float a small ball of the dough in a glass of water. If it floats, it's ready.

Don't overfill the tamales, as this can make them difficult to steam properly.

Let the tamales rest for a few minutes after steaming before serving, to allow the masa to set.

The pork belly can be made a day in advance. It's easier to chop when cold.

For a spicier slaw, add a pinch of cayenne pepper to the dressing.

Cooking Equipment

Oven

Large Stock Pot with Steamer Insert

Mixing Bowls

Food Processor or Blender

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

To test if the masa is ready, float a small ball of the dough in a glass of water. If it floats, it's ready.

Don't overfill the tamales, as this can make them difficult to steam properly.

Let the tamales rest for a few minutes after steaming before serving, to allow the masa to set.

The pork belly can be made a day in advance. It's easier to chop when cold.

For a spicier slaw, add a pinch of cayenne pepper to the dressing.

Maple Glazed Pork Belly Tamales with Apple Slaw

Ingredients

Instructions