Savory Honey Glazed Pork Belly Recipe | Sticky & Tender Delight

There’s something irresistible about a well-made honey glazed pork belly. The perfect balance of sticky sweetness and savory depth makes it a dish you’ll crave again and again. In this recipe, you’ll learn how to achieve tender pork belly with a beautifully caramelized honey glaze that’s packed with flavor.

this Recipe

If you’ve been searching for a crowd-pleasing main dish that’s both comforting and impressive, this honey glazed pork belly is exactly what you need. It’s a simple baking method that delivers incredible results every time.

Why You’ll Love This Recipe

• Sticky, caramelized honey glaze with a savory umami kick.
• Tender, melt-in-your-mouth pork belly cooked to perfection.
• Easy baking method that requires minimal hands-on time.
• Great for meal prep or special occasions.
• Pairs well with steamed rice, veggies, or Asian-inspired sides.

Ingredients

Gather these simple ingredients to create your savory honey glazed pork belly masterpiece.

• 2 pounds pork belly, skin scored
• 3 tablespoons honey
• 2 tablespoons soy sauce (low sodium preferred)
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 teaspoon chili flakes (optional, for heat)
• Salt and freshly ground black pepper to taste
• 2 tablespoons chopped scallions for garnish
• 1 teaspoon toasted sesame seeds for garnish

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes
• Servings: 4
• Calories: Approximately 520 per serving

How to Make Savory Honey Glazed Pork Belly 🍯🥢 | Sticky & Tender

1. Preheat your oven to 325°F (165°C). Score the skin of the pork belly with a sharp knife in a criss-cross pattern, being careful not to cut into the meat.
2. Pat the pork belly dry with paper towels, then season generously with salt and pepper on all sides.
3. In a small bowl, whisk together honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and chili flakes if using.
4. Place the pork belly on a wire rack over a foil-lined baking sheet. Brush the pork belly generously with half of the honey glaze mixture.
5. Bake the pork belly uncovered for 1 hour, basting with the remaining glaze every 20 minutes to build a sticky, caramelized crust.
6. Increase the oven temperature to 425°F (220°C) and bake for an additional 15-20 minutes to crisp the skin. Watch carefully to avoid burning.
7. Remove from oven and let the pork belly rest for 10 minutes before slicing.
8. Slice the pork belly into bite-sized pieces and garnish with chopped scallions and toasted sesame seeds.
9. Serve warm with steamed rice or your favorite side dishes for a satisfying meal.

Tips for the Best Results

• Score the skin carefully to help render the fat and crisp the pork belly.
• Use a wire rack during baking so excess fat drips away and the skin crisps evenly.
• Basting regularly with the honey glaze builds layers of flavor and stickiness.
• Let the pork belly rest before slicing to keep the juices locked in.
• Adjust chili flakes based on your spice preference to balance the sweetness.

Storage and Reheating

Store leftover honey glazed pork belly in an airtight container in the refrigerator for up to 3 days. It reheats beautifully, making it great for meal prep or next-day dinners.

To reheat, warm slices gently in a skillet over medium-low heat until heated through and the glaze is sticky again. Avoid microwaving if possible to maintain crispness.

Frequently Asked Questions

Can I use pork belly with the skin removed?

Yes, you can use skinless pork belly, but the skin adds a wonderful texture and helps keep the meat tender. Without the skin, the glaze will still be delicious but the crispy element will be missing.

Is there a substitute for honey in the glaze?

Maple syrup or brown sugar can be used as alternatives, but honey provides a unique floral sweetness and sticky texture that’s hard to replicate exactly.

How do I know when the pork belly is fully cooked?

The pork belly should be tender and easily pierced with a knife after baking for 1.5 hours at 325°F. The internal temperature will be around 195°F, which ensures the fat is rendered and meat is tender.

Can I prepare this recipe ahead of time?

Yes, you can marinate the pork belly in the glaze overnight in the refrigerator. Bake it the next day for even deeper flavor and less active prep time.