Caramelized Honey-Glazed Pork Belly

This caramelized honey-glazed pork belly is rich, sticky, and deeply savoury, with crisp edges and meltingly tender layers inside. The glaze balances sweet honey with gentle savoury notes, creating a glossy finish that clings beautifully to the meat. While it looks impressive, the method is straightforward and suitable for confident beginners who enjoy slow cooking. Total time is just under two hours, most of it hands-off in the oven.

Ingredients

For the pork belly

• 1 kg pork belly, skin on or off depending on preference
• 1 tsp fine sea salt
• 1 tsp freshly ground black pepper

For the honey glaze

• 4 tbsp runny honey
• 3 tbsp soy sauce
• 2 tbsp light brown sugar
• 2 tbsp apple cider vinegar
• 3 cloves garlic, finely minced
• 1 tbsp fresh ginger, finely grated
• 1 tbsp sesame oil
• 1 tsp cornflour mixed with 1 tbsp cold water

Method

Oven preparation

Preheat the oven to 170°C. Line a deep roasting tin with foil and place a rack inside. This allows the fat to drip away while the pork cooks evenly.

Preparing the pork

Pat the pork belly dry with kitchen paper. Score the skin lightly if it is still on, being careful not to cut into the meat. Season all over with salt and black pepper, rubbing it well into the surface.

Slow roasting

Place the pork belly on the rack and roast for 90 minutes. The meat should become tender and the surface lightly golden. Remove from the oven and increase the temperature to 220°C.

Making the glaze

While the pork roasts, combine honey, soy sauce, brown sugar, vinegar, garlic, ginger, and sesame oil in a small saucepan. Bring to a gentle simmer over medium heat. Stir in the cornflour slurry and cook for 1 to 2 minutes until thick and glossy.

Glazing and caramelizing

Brush the pork generously with the honey glaze. Return it to the hot oven for 15 to 20 minutes, brushing once more halfway through, until deeply caramelized and sticky.

Resting and slicing

Remove from the oven and let the pork rest for 10 minutes. Slice into thick pieces and spoon any extra glaze over the top before serving.

Tips

How do I get crisp edges without burning the glaze?

Make sure the glaze goes on only for the final high-heat stage. Keep a close eye during the last 10 minutes and tent loosely with foil if it darkens too quickly.

Can I make this ahead of time?

Yes. Slow roast the pork earlier in the day, then glaze and caramelize just before serving for the best texture.

What cut of pork belly works best?

Choose a piece with even layers of meat and fat. This ensures juicy slices and a balanced bite.

Serving Suggestions

• Serve with steamed jasmine rice or fluffy mashed potatoes
• Add lightly sautéed greens such as pak choi or green beans
• Pair with a crisp cucumber salad to cut through the richness

Storage

Room temperature

Not recommended. Pork belly should not be left out for more than 2 hours.

Refrigerator

Store leftovers in an airtight container for up to 3 days. Reheat gently in the oven or a covered pan.

Freezing

Freeze sliced pork belly with glaze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 18 g
• Protein: 24 g
• Fat: 38 g
• Saturated Fat: 14 g
• Sodium: 780 mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Can I use maple syrup instead of honey?

Yes. Maple syrup works well and gives a slightly deeper, smoky sweetness.

Do I need to boil the pork belly first?

No. Slow oven roasting is enough to tenderize the meat without extra steps.

Is pork belly better with skin on or off?

Both work. Skin on gives more texture, while skin off allows the glaze to penetrate the meat more easily.

Can I cook this in advance for guests?

Absolutely. Prepare up to the glazing stage, then finish in a hot oven just before serving.