Sticky & Tender Honey Glazed Pork Belly

Sliced sticky honey glazed pork belly served on a wooden chopping board with mustard and bread.

Sticky & Tender Honey Glazed Pork Belly

Course: Appetizers, Dinner, Main Course

Cuisine: International

Diet: Low Lactose

Keyword: beer braised pork belly, honey glazed pork belly, honey soy pork belly, sticky glazed pork belly

Prep Time: 15

Cook Time: 1 40

Resting time: 15

Total Time: 2 10

Servings: servings

Calories: 572kcal

Author: Timea

A restaurant-quality honey glazed pork belly recipe slow-braised in lager beer with onions and garlic, then finished with a sticky garlic-soy honey glaze. Tender on the inside with a sweet, savory, caramelized crust.

Print Recipe

Metrics - US Customary

Equipment

1 ceramic baking dish or glass baking dish
1 Small Bowl mixing bowl
1 Sharp Chef’s Knife

Ingredients

Pork Belly & Braising Base:

800 g pork belly skin-on
1 pc onion sliced
3 cloves garlic smashed
200 ml beer lager
2 tablespoon olive oil extra virgin

Honey Glaze

2 tablespoon soy sauce dark
2 teaspoon mustard French or Dijon
2 teaspoon honey
1 teaspoon garlic granules or powder
1 teaspoon paprika mild, Hungarian
½ teaspoon sea salt kosher
½ teaspoon ground pepper freshly ground

Instructions

Make the Glaze: In a small bowl, whisk together the dark soy sauce, mustard, honey, garlic granules, mild paprika, sea salt, and black pepper until smooth.
Score & Coat: Score the skin of the pork belly in a diamond pattern with a sharp knife, taking care not to cut too deep into the meat. Massage the glaze all over the pork belly, working it into the cuts.
Assemble Base: Drizzle olive oil into the baking dish and scatter the sliced onion and smashed garlic cloves across the bottom. Place the glazed pork belly on top of the onions.
Add Liquid & Cover: Pour the lager beer around the pork belly into the bottom of the dish. Tightly cover the dish with aluminum foil.
Slow Braise: Bake in a preheated oven at 180°C (356°F) for 1 hour. Remove the foil, turn the pork belly over, cover again, and bake for another 30 minutes.
Caramelize Skin: Flip the pork belly skin-side up and bake uncovered for a final 10 minutes at 180°C (356°F) until glossy and sticky.
Rest & Serve: Remove from the oven and let rest for 10–15 minutes before slicing as a main course, or press under a weighted cutting board for 1 hour to slice into appetizer cubes.

Video

Notes

Pressing Tip: For neat party appetizer cubes, place a flat board with a weight on top of the cooked pork belly while it cools. This flattens the meat and drains excess rendered fat.
Non-Alcoholic Swap: Substitute the 200 ml beer with 200 ml apple juice plus 1 tablespoon apple cider vinegar.
Serving Suggestions: Serve hot over steamed jasmine rice, vegetable rice pilaf, or tucked into mini bao/brioche buns.

Nutrition