Introduction
Transform humble pork belly into a show-stopping dish with this unbelievably easy honey glazed recipe! It’s crispy on the outside, melt-in-your-mouth tender on the inside, and bursting with sweet and savory flavor. Perfect for a family dinner, potluck, or even a special occasion, this recipe is guaranteed to impress. Get ready for sticky fingers and happy faces!
Why This Works
This recipe works because it’s the perfect balance of sweet and savory. The honey glaze creates a beautifully sticky and caramelized crust, while the pork belly itself stays incredibly juicy and tender. It’s also incredibly easy to make – minimal prep and mostly hands-off cooking time, making it a weeknight-friendly masterpiece.
Key Ingredients
- 🐷 2 lbs pork belly, skin scored
- 🍯 1/2 cup honey
- 🍚 1/4 cup soy sauce
- 🧄 2 cloves garlic, minced
- 🌶️ 1 teaspoon ginger, minced
- 🍊 1 tablespoon orange juice
- 🧂 1/2 teaspoon salt
- 🥄 1/4 teaspoon black pepper
Instructions
1️⃣ Preheat your oven to 400°F (200°C). Pat the pork belly dry with paper towels. This is super important for getting that crispy skin!
2️⃣ In a small bowl, whisk together the honey, soy sauce, minced garlic, minced ginger, orange juice, salt, and pepper.
3️⃣ Place the pork belly in a roasting pan. Pour the honey glaze evenly over the pork belly, making sure to coat it well.
4️⃣ Roast for 1 hour and 15 minutes, or until the pork belly is tender and the skin is golden brown and crispy. You can baste it with the pan juices halfway through for extra flavor and crispiness.
5️⃣ Remove from the oven and let it rest for 10-15 minutes before slicing and serving. The resting time allows the juices to redistribute, making it even more tender.
Handy Tips
- Scoring the pork belly skin helps render the fat and ensures a super crispy finish. Make sure to cut through the skin, but not into the meat.
- Don’t overcrowd the roasting pan. This will help the pork belly cook evenly and get nice and crispy.
- If you like a spicier glaze, add a pinch of red pepper flakes to the mixture.
Heat Control
A 400°F (200°C) oven is crucial for achieving that perfect balance of crispy skin and tender meat. Too low, and the pork belly might not crisp up properly. Too high, and it might burn before the inside is cooked through.
Crunch Factor
The crunch comes from the perfectly rendered pork belly skin! Scoring the skin and letting it roast at the right temperature is key to getting that amazing crackling texture.
Pro Kitchen Tricks
- For an extra layer of flavor, try adding a tablespoon of dark rum or bourbon to the honey glaze.
- To make the glaze even stickier, simmer it on the stovetop for a few minutes before pouring it over the pork belly. Just be careful not to let it burn!
- Leftover glaze? Brush it over some roasted vegetables for a delicious side dish!
Storage Tips
Store leftover pork belly in an airtight container in the refrigerator for up to 3 days. It’s also great reheated in the oven or microwave!
Gift Packaging Ideas
This is a fantastic dish to share with friends or family! Package individual slices beautifully in parchment paper, tied with ribbon.
Flavor Variations
🌟 Spicy Honey Glaze: Add a teaspoon of chili garlic sauce to the glaze for a spicy kick.
🌟 Apple Cider Glaze: Replace the orange juice with apple cider for a warm, autumnal flavor.
🌟 Maple-Mustard Glaze: Substitute maple syrup for half of the honey and add a tablespoon of Dijon mustard for a tangy twist.
🌟 Five-Spice Glaze: Add 1 teaspoon of Chinese five-spice powder to the glaze for a unique and aromatic flavor.
Troubleshooting
- Dry Pork Belly: If your pork belly is drying out during cooking, try covering it loosely with foil for the last 30 minutes of cooking time.
- Undercooked Pork Belly: Use a meat thermometer to ensure the internal temperature reaches 190°F (88°C). If it’s not quite there, continue roasting until it reaches the desired temperature.
- Not Crispy Enough: Ensure that the skin is fully dry before roasting. Increase your oven temperature slightly in the final 20-30 minutes of cooking time.
FAQ
- Can I use boneless pork belly? Yes, you can, but the skin won’t get as crispy.
- Can I make this in a slow cooker? A slow cooker isn’t ideal for achieving crispy skin. It’s better to roast it in the oven for optimal results.
- How long can I store the leftovers? Store leftovers in the refrigerator for up to 3 days.
- Can I freeze this? Yes, you can freeze cooked pork belly for up to 3 months.
Conclusion
This Honey Glazed Pork Belly is a guaranteed crowd-pleaser. The combination of crispy skin, tender meat, and sweet and savory glaze is simply irresistible. Give it a try and share your delicious creations with us on RateMyRecipes! Enjoy!
Honey-Glazed Pork Belly: So Crispy, So Good!
This honey-glazed pork belly recipe results in a perfectly crispy skin and tender meat, coated in a sweet and savory glaze.
Ingredients
- 2 pounds pork belly, skin on
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- Salt and pepper to taste
- Green onions for garnish
- Sesame seeds for garnish
Instructions
- Preheat the oven to 220u00b0C.
- Score the skin of the pork belly in a crisscross pattern, being careful not to cut into the meat.
- In a bowl, mix together honey, soy sauce, rice vinegar, sesame oil, garlic powder, ground ginger, salt, and pepper.
- Rub the mixture all over the pork belly, making sure to get it into the scored skin.
- Place the pork belly on a roasting rack in a baking tray, skin side up.
- Roast in the preheated oven for 30 minutes until the skin starts to puff up.
- Reduce the oven temperature to 160u00b0C and continue to roast for another 30 minutes.
- Switch to the broil setting and broil for an additional 5-10 minutes, watching closely to ensure the skin gets crispy but does not burn.
- Remove from the oven and let rest for 10 minutes before slicing.
- Garnish with chopped green onions and sesame seeds before serving.
Tips
- For extra crispy skin, ensure the pork belly skin is very dry before applying the glaze.
- Let the pork belly rest before slicing to allow the juices to redistribute.