Sometimes the simplest recipes are the most satisfying. This Honey Glazed Pork Belly proves just that. With a few simple ingredients and a little patience, you'll create an incredibly flavourful dish that looks and tastes like it came from a restaurant kitchen.
While it looks impressive, the recipe itself is usually quite simple and doesn't require complex techniques. It can be an incredible main course, like my slow-cooked pork shoulder sliced into appetizers or snacks, or even added to dishes like ramen, rice or vegetable rice pilaf bowls.
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The sweet honey, savoury mustard and soy sauce, fragrant garlic, and a touch of paprika create a complex, mouth-watering flavour profile. Despite its deliciousness, a good recipe makes this dish relatively straightforward to prepare. The result looks and tastes gourmet, making it perfect for entertaining.
Ingredients
- 800 g Pork Belly: Choose a good quality pork belly with a decent ratio of meat to fat. The fat renders down during cooking, creating amazing flavour and tenderness.
- One Onion: cooking underneath the pork belly, slowly caramelize with the pork fat and beer. This creates a sweet and savoury base of flavour that infuses both the meat and the sauce.
- Three cloves of Garlic: A classic flavour enhancer – use fresh garlic or garlic granules for convenience.
- 200 ml Beer: Braising the pork belly in beer adds another dimension of flavour and helps keep the meat super tender.
For the glaze I will use:
- 2 tablespoon Soy Sauce: Contributes a salty, umami richness to the glaze.
- 2 teaspoon Mustard: Adds spiciness and depth of flavour. Dijon mustard is a good choice, but wholegrain or other flavourful varieties work too.
- 2 teaspoon Honey: Provides sweetness and is the base of the glaze. Sweetness balances the savoury elements.
- 1 teaspoon Garlic Granules: add a subtle garlicky aroma and a boost of savoury flavour that complements the other ingredients.
- ½ teaspoon Salt and ½ tsp Black Pepper: Essential seasonings to balance the flavours.
- 1 teaspoon Paprika: Offers a touch of warmth and subtle smokiness.
How to Make the Honey Glazed Pork Belly?
Make the Glaze
In a bowl, combine the soy sauce, mustard, honey, sea salt, freshly ground pepper, paprika, and garlic granules. Mix well with a spoon or whisk to create a smooth glaze.
Prepare the Pork Belly
The next step is to prepare the pork belly. With a very sharp knife, I will cut the skin from the belly in rhombuses onto the meat. This will help the fat to melt more easily and the glaze to penetrate deeper and flavour the meat.
I will coat the belly well with the glaze, massaging it with my hands so that it penetrates through the notches on the skin.
You can marinate the glazed pork belly in a cool place for at least an hour to allow the flavours to develop further. I skipped this step, but it's a great option for extra flavour.
Prepare the Oven Dish
Choose a baking tray made of heat-resistant glass or ceramic, of the right size for the piece of belly. Pour about two tablespoons of olive oil into the dish and spread a sliced onion and scattered garlic cloves on the bottom of the baking tray.
Place the piece of glazed pork belly over the onion and pour the beer around it. The pork will cook in the beer, which will give it a special taste.
Bake the Belly
Cover the dish with aluminium foil and place it in the oven preheated to 180 degrees Celsius (356 F) (middle rack) for one hour. After an hour, turn the pork belly over and bake for another half hour.
Finishing
To crisp the skin, turn the meat skin side up and bake uncovered for another ten minutes at the same temperature.
Remove the honey glazed pork belly to a plate or tray and let it rest. If you want to serve it as an appetizer, place a cutting board on top with a weight and let it cool like that. This will help it to have an even, flat shape and allow excess fat to drain.
F.A.Q.
At least 10-15 minutes: This is crucial for any pork belly recipe. After cooking, the juices need time to redistribute throughout the meat, ensuring it stays juicy and tender when you slice it.
Up to 1 hour: If you are serving the pork belly as an appetizer, you can rest it for up to an hour with a weight on top. This helps in achieving a flat, even shape and drains excess fat.
The most reliable way to ensure your pork belly is cooked through is with a meat thermometer. It should reach an internal temperature of at least 160°F (71°C) for safety. However, many chefs recommend cooking pork belly to a higher temperature (around 200-205°F) for the ultimate melt-in-your-mouth tenderness.
Slow Cooking methods are designed to break down the tough connective tissues in pork belly, resulting in incredibly tender meat. This usually takes around 2-4 hours, depending on the size of the pork belly and the specific temperature.
How to Serve?
There are so many delicious ways to serve your honey glazed pork belly! If you serve like an appetizer cut the pork belly into small squares or strips for easy snacking. Serve on mini buns with a touch of mustard or pickled vegetables.
If it's a main course, slice the pork belly and serve over steamed rice with sautéed vegetables and a drizzle of the pan sauce. You can also serve the honey glazed pork belly with your favourite side dishes like roasted vegetables, mashed potatoes, or a simple salad.
If you want other appetizer recipe ideas, let me recommend some from our blog, such as:
- Turkey Spread - It uses leftover stew as its base, making it a delicious and sustainable way to avoid food waste.
- Smoked Mackerel Spread - You only need a few ingredients and only ten minutes to make this excellent appetizer to enjoy during dinner.
- Spinach and Feta Rolls - Are one of the easiest and fastest recipes for a delicious snack or appetizer.
- Battered Fried Zucchini - A tasty appetizer or an afternoon snack, especially if you have a delicious garlic dip and a glass of cold beer.
For storing the leftover honey glazed pork belly, allow it to come to room temperature before storing. The best option for preventing the meat from drying out is to put in an airtight container. If you don't have a container, wrap the pork belly securely in plastic wrap followed by aluminium foil. Store your leftover pork belly in the refrigerator for up to 3-4 days.
For longer-term storage, you can freeze the pork belly. It will last in the freezer for 2-3 months.
For reheating leftovers, preheat your oven to 350-400°F and bake the pork belly until warmed through and the skin is crisped up again. A quick and convenient way to reheat and crisp up leftovers is using an air fryer.
Honey Glazed Pork Belly
Equipment
- 1 ceramic baking dish
- 1 bowl
Ingredients
- 800 g pork belly
- 1 pc onion sliced
- 3 cloves garlic
- 200 ml beer lager
- 2 tablespoon olive oil extra virgin
Honey Glaze
- 2 tablespoon soy sauce dark
- 2 teaspoon mustard French
- 2 teaspoon honey
- 1 teaspoon garlic granules
- 1 teaspoon paprika mild
- ½ teaspoon sea salt kosher
- ½ teaspoon ground pepper freshly ground
Instructions
- In a bowl, combine the soy sauce, mustard, honey, sea salt, freshly ground pepper, paprika, and garlic granules. Mix well to create a smooth glaze.
- With a very sharp knife, cut the skin from the belly in rhombuses onto the meat.
- Coat the belly well with the glaze, massaging it with my hands so that it penetrates through the notches on the skin.
- Pour the olive oil into the ceramic baking dish and spread a sliced onion and scattered garlic cloves on the bottom of the baking tray.
- Place the piece of glazed pork belly over the onion and pour the beer around it.
- Cover the dish with aluminium foil and place it in the oven preheated to 180 degrees Celsius (356 F) for one hour.
- After an hour, turn the pork belly over and bake for another half hour.
- Turn the meat skin side up and bake uncovered for another ten minutes at the same temperature.
- Remove the pork belly to a plate or tray and let it rest.
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