Description
Perfectly crispy honey glazed pork belly delivers a mouthwatering experience that will make your dinner guests beg for seconds. Sticky-sweet glaze caramelizes beautifully over tender, rich meat for an unforgettable centerpiece that comes together with surprisingly simple ingredients.
Ingredients
Scale
Main Ingredients:
- 2 pounds pork belly
Marinade Ingredients:
- ¼ cup honey
- ¼ cup soy sauce
- ¼ cup rice vinegar
- 1 tablespoon sesame oil
Seasoning and Garnish:
- 4 cloves garlic
- 1 tablespoon fresh ginger
- 1 teaspoon five-spice powder
- 1 teaspoon black pepper
- 2 green onions
- Sesame seeds
Instructions
- Create a zesty marinade by whisking ¼ cup honey, ¼ cup soy sauce, ¼ cup rice vinegar, 4 minced garlic cloves, 1 tablespoon grated ginger, 1 teaspoon five-spice powder, 1 teaspoon black pepper, and 1 tablespoon sesame oil in a medium bowl until fully blended.
- Transfer 2 pounds pork belly to a large resealable bag, then pour the entire marinade over the meat. Ensure complete coverage and refrigerate for 4-8 hours.
- Remove marinated pork from refrigerator and let sit at room temperature for 30 minutes before cooking.
- Set your oven to 300F and line a baking dish with aluminum foil, placing a wire rack inside for even cooking.
- Extract pork from marinade and thoroughly pat dry with paper towels. Reserve the liquid for later use.
- Place pork belly skin-side up on the rack. Using a sharp knife, carefully score the skin in a diagonal crosshatch pattern without cutting into the meat.
- Roast the pork belly at 300F for 2 to 2.5 hours, allowing the meat to become tender and flavorful.
- Increase oven temperature to 425F and continue roasting for 30-40 minutes until the skin transforms into a golden, crispy exterior.
- Simultaneously, pour reserved marinade into a small saucepan. Boil, then reduce heat and simmer for 10-15 minutes until the sauce thickens significantly.
- Brush the reduced marinade generously over the crispy pork skin. Return to the oven for an additional 5-10 minutes to caramelize the glaze.
- Remove from oven and allow pork to rest for 15 minutes, which helps redistribute the juices and maintain tenderness.
- Slice the pork belly into bite-sized pieces or thick slices on a clean cutting board.
- Arrange slices on a serving platter, drizzle with remaining glaze, and sprinkle with chopped green onions and sesame seeds.
- Serve immediately with steamed rice or complementary side dishes for a complete meal.
Notes
- Marinate the pork belly overnight for maximum flavor absorption and tenderness.
- Score the skin carefully without cutting into the meat to help render fat and create crispy texture.
- Use a wire rack inside the baking dish to allow fat to drip away and promote even cooking.
- For a low-carb option, replace honey with a sugar-free sweetener and serve with cauliflower rice instead of traditional rice.
- Prep Time: 4 hours 30 minutes
- Cook Time: 3 hours
- Category: Pork
- Method: Roasting
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 630 kcal
- Sugar: 10 g
- Sodium: 870 mg
- Fat: 55 g
- Saturated Fat: 19 g
- Unsaturated Fat: 32 g
- Trans Fat: 0.5 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 85 mg