Well, hello, my precious lambs! It’s me, Mariah Carey, slipping out of my glittery heels and into my cozy kitchen for Mariah’s Culinary Butterfly. I’ve got a dish that’s so close to my heart it might as well have its own ballad: Maple-Braised Pork Belly with Sage Cornbread Pudding and Spicy Peach Chutney. Picture this—pork belly so crispy and sweet it’s like a love song, cornbread pudding that wraps you up like a cashmere throw, and a peach chutney with a little sass to keep things exciting. I dreamed this up one rainy night when I needed a hug on a plate, and it’s been my go-to ever since. Pull up a chair, honey—we’re cooking this together, and I’m telling you everything!

Hey, my sweet lambs! It’s Mariah Carey, your kitchen diva, back at Mariah’s Culinary Butterfly with a dish that’s got my whole heart in it: Maple-Braised Pork Belly with Sage Cornbread Pudding and Spicy Peach Chutney. This right here is my happy place—crisp, fatty pork belly dripping with maple goodness, a warm cornbread pudding that’s like a Southern hug, and a peach chutney with just enough kick to wake up your taste buds. It’s cozy and glamorous, just like me wrapped in a cashmere blanket with a mic in my hand.

I came up with this one rainy afternoon when I was missing home—those Georgia roots run deep, y’all. I wanted something that felt like Sunday supper but with a little sparkle, you know? Pork belly’s my weakness—crackly on top, tender underneath—and the maple makes it sing. The cornbread pudding’s got sage for that earthy vibe, and the peach chutney? That’s my sassy twist, fresh from the orchard in my mind. It takes two days, but honey, good things don’t rush—neither do I.

I’m gonna walk you through this like we’re cooking side by side, sipping tea, laughing at my bad jokes. It’s perfect for when you want to impress somebody or just spoil yourself silly. So, turn up Butterfly, grab your apron, and let’s make some magic.

What You’ll Need (Feeds 4 Hungry Souls)

For the Maple-Braised Pork Belly

  • 2 pounds pork belly, skin on (get the good stuff)
  • 1 tablespoon salt (kosher, not table)
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 2 tablespoons olive oil
  • 1 onion, chopped big and chunky
  • 2 garlic cloves, smashed with love
  • ½ cup pure maple syrup (none of that fake stuff)
  • 1 cup apple cider (the cloudy kind)
  • 2 cups chicken stock
  • 2 sprigs fresh sage

For the Sage Cornbread Pudding

  • 2 cups crumbled cornbread (day-old is best)
  • 1 cup whole milk
  • ½ cup heavy cream
  • 2 eggs, beaten
  • 2 tablespoons butter, melted
  • 1 tablespoon fresh sage, chopped fine
  • ½ teaspoon salt
  • ¼ teaspoon pepper

For the Spicy Peach Chutney

  • 2 ripe peaches, peeled and chopped (or frozen, thawed)
  • ¼ cup apple cider vinegar
  • 3 tablespoons brown sugar
  • 1 teaspoon fresh ginger, grated
  • ½ teaspoon red pepper flakes (more if you’re wild)
  • Pinch of salt

Stuff You’ll Use

  • Big ol’ pot (cast iron if you’ve got it)
  • Skillet
  • Mixing bowls
  • Baking dish (8×8 works)
  • Sharp knife
  • Spoon for stirring

Day 1: Get That Pork Belly Going

First things first, let’s treat this pork belly right. Take it out and pat it dry with paper towels—wet skin’s a no-no for crisping later. Mix your salt, pepper, and smoked paprika in a little bowl, then rub it all over the pork like you’re giving it a massage. Don’t be shy—get into the fat, the meat, everywhere. Let it sit there, soaking it in, while you heat up your pot.

Pour the olive oil into your big pot and crank the heat to medium-high. When it’s hot enough to sizzle, lay that pork belly in, skin-side down. Let it sear for 5-6 minutes—don’t poke it, don’t flip it, just let it get golden and crackly. Flip it over and give the other side 3-4 minutes. Oh, the smell—pure heaven! Pull it out and set it on a plate.

In that same pot, toss in your chunky onion and let it cook in the pork fat for about 5 minutes, stirring now and then til it’s soft. Add the smashed garlic and give it a minute—don’t burn it, honey, we’re not about bitter vibes. Pour in the maple syrup, apple cider, and chicken stock, stirring it up. Add the sage sprigs, then slide the pork belly back in, skin-side up. The liquid should come up the sides but not cover the top—let that skin breathe.

Bring it to a little bubble, then cover it and pop it into a 300°F oven for 3 hours. Check it once—meat should be tender but not falling apart yet. Let it cool a bit, then stick the whole pot in the fridge overnight. That maple flavor’s gonna sink in deep, trust me.

Mariah’s Wisdom: I like to hum “Fantasy” while I sear—keeps my rhythm steady.

Day 2: Crisp It Up and Finish Strong

Next day, we’re bringing it home. Heat your oven to 400°F. Take the pot out—there’ll be a fat layer on top; scoop most of it off with a spoon and save it for later (fry some potatoes in it, you won’t regret it). Gently pull the pork belly out and set it on a cutting board. Pour the braising juice into a skillet and simmer it on the stove for 15-20 minutes til it’s thick like syrup—stir it now and then.

Cut the pork into 4 big squares, then put them skin-side up on a baking sheet. Brush some of that thick maple juice over the top and roast them for 20 minutes. The skin’ll get crispy and dark—watch it so it doesn’t burn, but let it bubble. Baste it once more halfway through with more juice. When it’s done, it’s sticky, shiny, and begging to be eaten.

Mariah’s Wisdom: If the juice won’t thicken, stir in a tiny bit of flour—our little secret.

Make the Sage Cornbread Pudding

While the pork’s roasting, let’s get cozy with this pudding. Crumble your cornbread into a bowl—2 cups, rough and homey. In another bowl, mix the milk, cream, beaten eggs, melted butter, sage, salt, and pepper. Whisk it til it’s smooth, then pour it over the cornbread. Stir it gentle—let the crumbs soak it up for 5 minutes.

Grease an 8×8 baking dish with a little butter, then pour in the mix. Bake it at 350°F for 30 minutes til it’s set and golden on top. It’s soft inside, crisp outside—like a cornbread dream with that sage popping through.

Mariah’s Wisdom: If you’ve got leftover cornbread from yesterday, use it—it’s got soul.

Whip Up the Spicy Peach Chutney

This chutney’s quick and fierce. In a small skillet, toss in your chopped peaches, vinegar, brown sugar, ginger, red pepper flakes, and salt. Add a tablespoon of water and cook it over medium heat, stirring, for 10-12 minutes. The peaches’ll break down, the liquid’ll get thick and glossy—smash ‘em a bit with your spoon if you like it chunky. Let it cool a little; it’s best warm, not hot.

Mariah’s Wisdom: Taste it—add more sugar or spice til it’s singing your tune.

Put It All Together

Time to plate, darling! Spoon a square of cornbread pudding onto each plate—warm and inviting. Set a piece of pork belly on top, skin crackling, maple dripping. Add a dollop of peach chutney off to the side—it’s your bright little jewel. Maybe drizzle a tiny bit more maple juice around, just for that glow.

Step back—it’s a masterpiece. The pork’s rich and sweet, the pudding’s earthy and soft, the chutney’s got that zing. Pour some wine, dim the lights, and dig in. You’ve earned it, lamb.

Why I Love It

This dish is me on a plate—warm, bold, a little sweet, a little spicy. It’s two days of love, but every bite feels like a reward. Try it, snap a pic, and tell me about it on Mariah’s Culinary Butterfly. What’s your kitchen craving next? Hit me up—I’m here for it.

Love y’all,
Mariah!