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Honey Glazed Pork Belly

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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.

Honey Glazed Pork Belly-Served on Chopping Board With Mustard and Bread

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.

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.
Honey Glazed Pork Belly-Ingredients

For the glaze I will use:

  • 2 tbsp Soy Sauce: Contributes a salty, umami richness to the glaze.
  • 2 tsp Mustard: Adds spiciness and depth of flavour. Dijon mustard is a good choice, but wholegrain or other flavourful varieties work too.
  • 2 tsp Honey: Provides sweetness and is the base of the glaze. Sweetness balances the savoury elements.
  • 1 tsp Garlic Granules: add a subtle garlicky aroma and a boost of savoury flavour that complements the other ingredients.
  • 1/2 tsp Salt and 1/2 tsp Black Pepper: Essential seasonings to balance the flavours.
  • 1 tsp Paprika: Offers a touch of warmth and subtle smokiness.

How to Make the Honey Glazed Pork Belly?

YouTube video

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.

Honey Glazed Pork Belly-Honey Glaze in the Bowl

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.

Honey Glazed Pork Belly-Glazed Pork Belly on the Chopping Board

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.

Honey Glazed Pork Belly-Onion Garlic Base in Baking Dish

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.

Honey Glazed Pork Belly-Seasoned Pork Belly in the Baking Dish With Onion and Beer

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.

Honey Glazed Pork Belly-Half Cooked Pork Belly in the Baking Dish

Finishing

To crisp the skin, turn the meat skin side up and bake uncovered for another ten minutes at the same temperature.

Honey Glazed Pork Belly-Ready Cooked Pork Belly in the Baking Dish

Remove the 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.

Honey Glazed Pork Belly-Ready to Serve on the Plate

F.A.Q.

How long should you let pork belly rest?

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.

How do you know when pork belly is done?

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.

How long does it take for pork belly to get soft?

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 pork belly with your favourite side dishes like roasted vegetables, mashed potatoes, or a simple salad.

Honey Glazed Pork Belly-Served on Chopping Board

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.
Honey Glazed Pork Belly-Served on Chopping Board With Mustard

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-Served on Chopping Board With Bread and Mustard

Honey Glazed Pork Belly

Timea
This honey glazed pork belly recipe is the perfect balance of simplicity and flavour. Minimal effort, maximum reward!
5 from 1 vote
Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Resting time 1 hour
Total Time 2 hours 55 minutes
Course Appetizers, Dinner, Main Course
Cuisine International
Servings 8 servings
Calories 572 kcal

Equipment

  • 1 ceramic baking dish
  • 1 bowl

Ingredients
 
 

  • 800 g pork belly
  • 1 pc onion sliced
  • 3 cloves garlic
  • 200 ml beer lager
  • 2 tbsp olive oil extra virgin

Honey Glaze

  • 2 tbsp soy sauce dark
  • 2 tsp mustard French
  • 2 tsp honey
  • 1 tsp garlic granules
  • 1 tsp paprika mild
  • ½ tsp sea salt kosher
  • ½ tsp 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.

Video

YouTube video

Notes

If you want to serve the pork belly 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.
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.
You can also serve the pork belly with your favourite side dishes like roasted vegetables, mashed potatoes, or a simple salad.

Nutrition

Calories: 572kcalCarbohydrates: 3gProtein: 10gFat: 57gSaturated Fat: 20gPolyunsaturated Fat: 6gMonounsaturated Fat: 27gCholesterol: 72mgSodium: 444mgPotassium: 216mgFiber: 0.2gSugar: 2gVitamin A: 31IUVitamin C: 1mgCalcium: 11mgIron: 1mg
Keyword glazed pork belly, glazed pork belly recipe, honey glazed pork belly, honey glazed pork belly recipe
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