Caramelized Honey Glazed Pork Belly – Sweet, Savory & Melt-in-Your-Mouth
Treat yourself to the irresistible flavors of Caramelized Honey Glazed Pork Belly! Perfectly crispy on the outside and tender on the inside, this pork belly is coated in a sticky-sweet honey glaze with a hint of savory spice. A show-stopping dish for dinner parties, holidays, or special family meals, it’s easier to make than you think and delivers restaurant-quality flavor right at home. Serve with rice, noodles, or fresh veggies for the ultimate comfort food experience.
Equipment
- Sharp knife (for scoring)
- Mixing bowls
- Baking tray or roasting pan (if oven cooking)
- Skillet or cast-iron pan (for pan-frying)
- Air fryer (optional cooking method)
- Brush (for glaze application)
- Tongs
Ingredients
- 2 lbs (900 g) pork belly, skin on
- 3 tbsp honey (plus extra for brushing)
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar (or apple cider vinegar)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp brown sugar (optional, for deeper caramelization)
- 1 tbsp sesame oil (or neutral oil)
- ½ tsp chili flakes (optional, for heat)
- ½ tsp salt & black pepper (to taste)
- 2 scallions, sliced (for garnish)
- Sesame seeds, toasted (optional garnish)
Instructions
Prep the Pork Belly:
- Score the pork belly skin in a crisscross pattern. Pat dry with paper towels for extra crispiness.
Make the Marinade/Glaze:
- In a bowl, whisk together honey, soy sauce, vinegar, garlic, ginger, sugar, sesame oil, chili flakes, salt, and pepper.
Marinate (Optional):
- Coat pork belly with half the mixture. Cover and marinate 1–2 hours (or overnight for deeper flavor).
Cook the Pork Belly (Choose Your Method):
- Oven Roast: Roast at 375°F (190°C) for 45–60 minutes, skin side up. Brush with glaze halfway through.
- Air Fryer: Cook at 360°F (180°C) for 30–35 minutes, brushing glaze in the last 10 minutes.
- Pan Fry: Sear pork belly slices in a skillet until golden, then reduce heat and add glaze until caramelized.
- Smoker: Smoke low and slow until tender, then brush glaze during last 20 minutes.
Caramelize the Glaze:
- In the last 10 minutes, brush on remaining honey glaze. Increase heat slightly (or broil for 2–3 mins) to caramelize without burning.
Rest & Garnish:
- Let pork belly rest for 5 minutes before slicing. Garnish with scallions and sesame seeds.
Notes
- Avoid Burnt Glaze: Apply honey glaze toward the end of cooking.
- For Crispier Skin: Keep pork belly uncovered in the fridge for at least 1 hour before cooking to dry out the skin.
- Flavor Variations: Try adding gochujang for heat, orange zest for brightness, or replace soy with tamari for gluten-free.
- Storage: Refrigerate leftovers up to 3 days; reheat in oven or air fryer for best texture.