Why You’ll Love This Best Honey-Glazed Crispy Pork Belly :
- Sweet, sticky honey glaze with ultra-crispy skin and melt-in-your-mouth meat.
- Hands-off roasting makes it great for weekend meal prep or entertaining.
- Simple pantry ingredients deliver big, bold flavor that kids and adults love.
- Keeps well for leftovers—perfect for sandwiches, rice bowls, or tacos.
- Makes an impressive centerpiece without complicated techniques.
introduction
This recipe for Best Honey-Glazed Crispy Pork Belly brings restaurant-level crunch and a glossy, caramelized honey glaze to your home kitchen. It’s comforting, a little indulgent, and surprisingly straightforward—perfect for dinner parties or a special family meal. If you like building quick menus around show-stopping mains, pair this with a fast handheld like the 5-minute crispy chicken ranch wrap for a fun surf-and-turf style spread.
Ingredients Needed :
Protein
- 2 pounds pork belly
Glaze & Sauce
- 1/2 cup honey
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar (optional)
Aromatics & Seasoning
- 4 cloves garlic, minced
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes (optional)
Toppings (optional)
- Chopped scallions, toasted sesame seeds, or a squeeze of lime
Step-by-Step Instructions :
- Preheat the oven to 300°F (150°C).
- Score the skin of the pork belly in a crosshatch pattern.
- In a bowl, mix honey, soy sauce, garlic, pepper, salt, paprika, and red pepper flakes.
- Place the pork belly in a roasting pan and pour the honey mixture over it.
- Roast in the oven for about 2-2.5 hours until tender.
- Increase the oven temperature to 400°F (200°C) and roast for an additional 20-30 minutes to crisp the skin.
- Let the pork belly rest for 10 minutes before slicing and serving.
Serving Suggestions Best Honey-Glazed Crispy Pork Belly
- Slice thin and serve over steamed rice with pickled cucumbers and scallions.
- Make rich tacos with quick slaw and a drizzle of lime crema.
- For a citrusy, crispy side, try pairing with zesty roasted potatoes like these crispy lemon potatoes.
- Turn leftovers into fried rice, sandwiches, or a savory breakfast hash.
Tips for Success Best Honey-Glazed Crispy Pork Belly
- Score the skin shallowly so you don’t cut into the meat—this helps the fat render and the skin puff.
- Pat the skin dry and salt it well before roasting to encourage crisping.
- Roast low and slow first to render fat, then blast with high heat for crisp skin.
- If the skin isn’t crisping evenly, move the pan closer to the top rack during the final high-heat stage.
- For braising and slow-cook lessons that transfer well to pork belly techniques, review tips from a good slow-braised dish like the best beef stew for two.
variation (if any)
- Spicy Honey-Glazed: Add 1–2 tbsp gochujang or sriracha to the glaze for heat.
- Citrus-Soy: Swap 2 tbsp honey for 2 tbsp orange marmalade and a tsp grated orange zest.
- Air Fryer Shortcut: For smaller pieces, render at 300°F in the air fryer until tender, then finish at 400°F to crisp.
FAQs
Q: Can I make this ahead of time?
A: Yes — roast and cool, then refrigerate. Re-crisp in a 400°F oven for 10–15 minutes before serving.
Q: How do I get the skin extra-crispy?
A: Dry skin thoroughly, salt liberally, roast low to render fat, then finish at high heat. Moving the pan higher in the oven helps too.
Q: Is pork belly very fatty?
A: Pork belly has a good amount of fat which keeps the meat moist and flavorful; much of it renders away while roasting. Trim a bit if you prefer leaner slices, but some fat is key for texture and taste.
Q: Can I use boneless pork shoulder instead?
A: You can, but results differ—shoulder won’t crisp the same because it lacks the belly’s skin and fat distribution.
Q: How long will leftovers last?
A: Store in an airtight container in the fridge for 3–4 days. Reheat in the oven to keep the skin crisp.
Ingredients
Protein
- 2 pounds 2 pounds pork belly
Glaze & Sauce
- 1/2 cup 1/2 cup honey
- 1/4 cup 1/4 cup soy sauce
- 1 tablespoon 1 tablespoon rice vinegar (optional) This is optional
Aromatics & Seasoning
- 4 cloves 4 cloves garlic, minced
- 1 teaspoon 1 teaspoon black pepper
- 1 teaspoon 1 teaspoon salt
- 1 teaspoon 1 teaspoon paprika
- 1/2 teaspoon 1/2 teaspoon red pepper flakes (optional) This is optional
Toppings (optional)
- Chopped scallions
- Toasted sesame seeds
- A squeeze of lime
Instructions
Preparation
- Preheat the oven to 300°F (150°C).
- Score the skin of the pork belly in a crosshatch pattern.
- In a bowl, mix honey, soy sauce, garlic, pepper, salt, paprika, and red pepper flakes.
- Place the pork belly in a roasting pan and pour the honey mixture over it.
Cooking
- Roast in the oven for about 2-2.5 hours until tender.
- Increase the oven temperature to 400°F (200°C) and roast for an additional 20-30 minutes to crisp the skin.
- Let the pork belly rest for 10 minutes before slicing and serving.
