Sticky Pork Belly with Honey Garlic Sauce

Here’s my go-to recipe for pork belly with honey garlic sauce, featuring tender, slow-cooked meat that gets crispy on the outside, all coated in a sweet and savory sauce made with honey, garlic, and soy sauce.

This pork belly dish has become a regular at our Sunday family dinners. I like to make extra sauce because my kids always want more to drizzle over their rice. And let’s be honest – the leftover meat makes the best sandwiches the next day.

What Kind of Pork Belly Should I Use?

For this recipe, you’ll want to look for pork belly that has a good balance of meat and fat layers – aim for pieces that show clear striping between the fat and meat. Fresh pork belly is available at most butcher counters and Asian markets, though you might need to ask for it specifically at regular grocery stores. If you can only find skin-on pork belly, that’s totally fine – just ask your butcher to remove the skin or do it yourself at home with a sharp knife. When shopping, look for pieces that feel firm and have a pink, fresh-looking color without any dark spots or strong odors. Try to get your pork belly sliced to about 1-inch thickness, which helps it cook evenly and get that perfect tender-yet-crispy texture.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for this recipe:

• Pork belly: While pork belly gives the best results for this dish, you can use thick-cut bacon or even pork shoulder cut into strips. Keep in mind that cooking times might need to be adjusted – bacon will cook faster, while pork shoulder might need more time.
• Honey: You can swap honey with maple syrup or brown sugar (use 3 tablespoons instead of 1/4 cup). Agave nectar works too, but use slightly less as it’s sweeter than honey.
• Tamari/soy sauce: If you need a gluten-free option, coconut aminos work well (though you might need to add a bit more salt). Regular soy sauce and tamari can be used interchangeably.
• Fresh garlic: In a pinch, you can use garlic powder – about 1/2 teaspoon equals 4 fresh cloves. But fresh garlic really makes this dish shine!
• Sesame seeds: These add nice crunch and flavor, but you can skip them if needed. Black sesame seeds work just as well as white ones.
• Green onions: Chives make a good substitute, or you can use finely chopped regular onions in a pinch. You can also leave them out if you’re not a fan.

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 – rushing the cooking process will leave you with chewy, rubbery results. To get that coveted crackling skin, make sure to pat the pork belly completely dry and score the skin in a crosshatch pattern, then season generously with salt. Another common mistake is cooking the pork belly at too high a temperature from the start – instead, begin at a lower temperature (around 300°F) for the first hour to render the fat, then crank up the heat to crisp the skin. When it comes to the honey garlic sauce, timing is everything – adding it too early will cause the honey to burn, so wait until the last 5-10 minutes of cooking to brush it on, allowing just enough time for it to caramelize without becoming bitter.

What to Serve With Pork Belly?

This rich and sweet-savory pork belly pairs perfectly with simple steamed rice, which helps balance out the intensity of the honey garlic sauce. For some freshness and crunch, I like to add a side of quick-pickled vegetables like cucumbers or carrots, or even some kimchi if you want to add a Korean twist. A simple stir-fry of bok choy or Chinese broccoli would also work great here – the slightly bitter greens are a nice contrast to the rich meat. If you’re feeding a crowd, you could even serve this family-style with some lettuce leaves for wrapping and extra green onions on the side.

Storage Instructions

Keep Fresh: Got leftover honey garlic pork belly? Place it in an airtight container and pop it in the fridge – it’ll stay good for up to 3 days. The sauce might thicken a bit in the fridge, but that’s totally normal!

Freeze: If you want to save some for later, this pork belly freezes really well. Just put it in a freezer-safe container or bag, and it’ll keep for up to 2 months. I like to freeze it in individual portions – it makes thawing so much easier when you’re craving some!

Warm Up: To bring your pork belly back to life, warm it up in a pan over medium heat until it’s heated through. You can add a splash of water if the sauce is too thick. For quick reheating, the microwave works too – just use 30-second intervals and stir in between to make sure it heats evenly.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 80-90 g
• Fat: 120-140 g
• Carbohydrates: 40-50 g

Ingredients

• 1 pound pork belly
• 1/4 cup honey
• 3 tablespoons tamari or soy sauce
• 4 cloves garlic, minced
• 2 tablespoons toasted sesame seeds
• 2 green onions, chopped
• Salt, to taste

Step 1: Prepare the Pork Belly

Start by slicing the pork belly into small, cube-like pieces.

If desired, trim off any extra fat to suit your preference.

This ensures even cooking and a balanced texture.

Step 2: Fry the Pork Belly

Add the sliced pork belly to a large pan and begin frying over high heat.

There’s no need to add cooking oil as the pork belly will render its own fat.

Start by moving the slices constantly at the beginning to prevent sticking.

Cook the pork for about 5 minutes on one side, then flip and cook for another 5 minutes on the other side at high-medium heat.

It’s important to use a splatter screen to avoid mess.

The pork belly should become crispy and browned by the time it’s finished cooking.

If the pan gets too hot and there’s a risk of burning, reduce the heat to medium.

Step 3: Manage Cooking Process

As you continue cooking, be sure to monitor the heat to prevent burning.

Reduce from high to medium as needed.

Use a stainless steel pan to avoid any sticking or burning at the bottom.

Don’t overcrowd the pan; if necessary, fry the pork belly in two batches depending on your pan’s size.

Once done, remove the pan-fried pork belly slices to a plate.

Dispose of any extra fat from the pan.

Step 4: Prepare the Sauce

In the same pan, add 1/4 cup of honey, 3 tablespoons of tamari sauce, and minced garlic.

Stir well and heat the sauce until it starts to boil.

Once boiling, reduce the heat and allow it to cook for about a minute, stirring continuously.

Then remove the pan from heat to let it slightly cool.

Step 5: Combine and Garnish

Stir in 1 tablespoon of sesame seeds to the sauce.

Then, add back the sliced pork belly to the pan, ensuring each piece is well coated in the sticky, savory sauce.

Sprinkle the remaining 1 tablespoon of sesame seeds on top and finish by topping with chopped green onions for a fresh, crisp garnish.

Serve immediately and enjoy your deliciously seasoned pork belly!