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Growing up, my mom always made pork belly the same way – plain and simple, straight in the oven. It wasn’t bad, but it wasn’t anything special either. That’s just how we ate it, and I never questioned it.
Then I discovered honey glazing, and it completely changed the game. The trick isn’t complicated at all – it’s just about timing and temperature. While my mom’s method was basically “set it and forget it,” this approach needs a little more attention. But trust me, those extra few minutes of care make all the difference in the world.
Why You’ll Love This Pork Belly
- Crispy, tender texture – The cooking method creates perfectly crispy skin on top while keeping the meat underneath melt-in-your-mouth tender – it’s the best of both worlds.
- Sweet and savory balance – The honey glaze combines with the spice rub to create a perfect balance of sweet, smoky, and slightly spicy flavors that coat every bite.
- Simple ingredients – You’ll only need a few basic spices and pantry staples to create this impressive dish – no fancy or hard-to-find ingredients required.
- Make-ahead friendly – While it takes time to cook, most of it is hands-off, and you can prep the spice rub ahead of time for easier meal planning.
What Kind of Pork Belly Should I Use?
For the best results with this recipe, look for pork belly that has an even ratio of meat to fat layers – you’ll want those nice, alternating stripes running through the cut. Fresh pork belly is available at most butcher shops and Asian markets, and sometimes in the meat section of well-stocked grocery stores. When shopping, choose a piece that’s pink and fresh-looking with firm, white fat (not yellowish). If you can, ask your butcher for a center-cut piece, as it tends to be more uniform in thickness which helps it cook more evenly. Just make sure the skin has been removed, or ask your butcher to remove it for you – skinless pork belly works best for this glazed preparation.
Options for Substitutions
While this recipe is pretty straightforward, here are some helpful swaps if you need them:
- Pork belly: Pork belly is really the star here and gives the best results, but if you can’t find it, thick-cut bacon (about 1/2 inch thick) can work in a pinch. Just watch the cooking time as it will cook faster.
- Dry sherry: No sherry in your cabinet? Try using dry white wine, rice wine, or even apple cider vinegar mixed with a touch of water. For a non-alcoholic option, apple juice works too.
- Honey: You can swap honey with maple syrup or agave nectar. Brown sugar mixed with a tiny bit of water can also work, but start with 3 tablespoons and adjust to taste.
- Smoked paprika: Regular paprika can be used, but you’ll miss some of that smoky flavor. To make up for it, add a tiny pinch of chipotle powder or liquid smoke.
- Kosher salt: If using table salt instead of kosher salt, reduce the amount to 1 1/2 teaspoons as it’s more concentrated.
Watch Out for These Mistakes While Cooking
The biggest challenge when cooking pork belly is achieving that perfect balance of crispy skin and tender meat – scoring the skin too deeply can cause the fat to render out too quickly, so make sure to only cut through the skin and not into the meat layer.
Temperature control is crucial – starting with too high heat will burn the outside before the inside gets tender, so begin at 400°F for the first 20 minutes to crisp the skin, then lower to 325°F for the remaining cooking time.
Many cooks rush the final glazing step, but adding the honey mixture too early can lead to burning – wait until the last 10-15 minutes of cooking to brush on the glaze, and watch it carefully as honey can go from caramelized to burnt in minutes.
For the juiciest results, always let your pork belly rest for 15-20 minutes after cooking, and slice against the grain to ensure the most tender bite.
What to Serve With Honey Glazed Pork Belly?
This rich and sweet pork belly pairs really well with sides that can balance out its intense flavors. A simple bowl of steamed white rice or jasmine rice makes the perfect base to soak up all that delicious honey glaze. For some freshness and crunch, try adding Asian-style cucumber salad or quick-pickled vegetables on the side – the tanginess helps cut through the richness of the pork. If you want to add some greens, sautéed bok choy or Chinese broccoli with garlic works great, while steamed buns (if you have them) are perfect for making little pork belly sandwiches.
Storage Instructions
Keep Fresh: Got leftover honey glazed pork belly? Pop it in an airtight container and store it in the fridge for up to 3 days. The honey glaze helps keep the meat moist, but I recommend storing any extra glaze separately to maintain the best texture.
Freeze: This pork belly freezes really well! Cut it into portions, wrap tightly in plastic wrap, then place in a freezer bag. It’ll stay good for up to 3 months. Just remember to squeeze out as much air as possible to prevent freezer burn.
Warm Up: To bring back that lovely glazed finish, reheat your pork belly in the oven at 325°F for about 15 minutes, or until heated through. If you’re in a hurry, you can use the microwave, but the texture won’t be quite as nice. A quick tip: drizzle with a little extra honey while reheating to refresh the glaze.
| Preparation Time | 30-60 minutes |
| Cooking Time | 90-100 minutes |
| Total Time | 120-160 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2400
- Protein: 150-160 g
- Fat: 180-200 g
- Carbohydrates: 80-100 g
Ingredients
- 1 pound pork belly
- 2 teaspoons kosher salt
- 2 teaspoons ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 cup honey
- 3 tablespoons dry sherry
Step 1: Prepare and Score the Pork Belly
Decide whether to keep your pork belly whole or slice it into two 10″ x 1″ x 1″ slabs, depending on the size of the pork belly you are working with.
Score the skin of the pork belly with a sharp knife, creating crosshatch marks.
This scoring will help the flavors to penetrate deeper into the meat and promote even cooking.
Step 2: Apply the Spice Rub and Marinate
In a small bowl, mix together your preferred spice rub.
Generously rub the spice blend on all sides of the pork belly, pressing firmly to ensure the spices adhere and the meat is well coated.
Wrap the seasoned pork belly tightly in plastic wrap and refrigerate for at least 30 minutes, or for more intense flavor, marinate it overnight.
Step 3: Bring to Room Temperature and Preheat the Oven
If you have refrigerated the pork belly overnight, remove it from the fridge and let it sit on the counter for about an hour to come to room temperature before roasting.
Preheat your oven to 350°F.
This step ensures even cooking throughout the meat.
Step 4: Roast the Pork Belly
Place the pork belly skin-side up on a baking tray lined with parchment paper or in a deep baking dish.
Roast the pork belly uncovered for 60 minutes.
Ensure the pan is lightly greased to prevent sticking and to promote even browning of the skin.
Step 5: Baste with Honey Sherry Mixture and Continue Cooking
In a small bowl, combine honey and dry sherry.
After the first hour of roasting, baste the pork belly with the honey sherry mixture.
Reduce the oven temperature to 250°F and continue to render the pork for an additional 20 minutes.
Baste the pork one more time before the final 10 minutes of cooking to achieve a glossy, caramelized finish.
Step 6: Cool and Serve
Once cooked, allow the pork belly to cool slightly before slicing.
This rest period lets the juices redistribute, enhancing the tenderness and flavor of the meat.
Slice and enjoy your perfectly roasted pork belly as a main dish or as an addition to other recipes.