Caramelized Honey Glazed Pork

This sticky sweet Caramelized Honey Glazed Pork Belly brings together golden crispy skin and layers of melt-in-your-mouth meat laced with a fragrant Asian-inspired glaze. It is a showstopping centerpiece for special meals and Sunday family feasts that never fails to impress.

This was the first pork belly recipe my partner really raved about. The scent of honey and ginger fills the whole house each time I make it and everyone edges closer to the kitchen as it bakes.

Ingredients

• Pork belly with skin on: this cut is ideal for both maximum flavor and crispy top layer. Ask your butcher for a piece with an even thickness
• Soy sauce: brings umami depth and helps the glaze cling to the pork. Go for naturally brewed soy for a richer base
• Honey: lends floral sweetness that forms the caramelized glaze. Use a mild honey so it does not overpower
• Brown sugar: deepens color and provides hints of molasses. Press to check for moistness when shopping
• Rice vinegar: balances the sweetness and brightens the glaze. Look for unseasoned rice vinegar for the best flavor
• Sesame oil: adds toasted nuttiness and aromatic finish. The oil should be golden and fragrant not pale
• Fresh garlic: delivers earthy sharpness while ginger brings warmth and zing. Choose firm garlic bulbs and juicy ginger
• Vegetable oil: helps sear the skin to a crisp texture
• Salt and pepper: bring out pork’s natural flavor. Taste your salt before seasoning as some are more potent
• Water: blends into the glaze and prevents burning in the oven
• Green onions and sesame seeds: as garnish for freshness and crunch. Pick vibrant green onions and pale sesame seeds for visual pop

Instructions

Prepare Pork Belly:

Score the skin of the pork belly in a crisscross pattern being careful not to cut through to the meat underneath. This will help the skin crisp and let the marinade soak in. Pat the pork dry with paper towels then season all sides with salt and pepper for even flavor.

Sear the Skin:

Heat vegetable oil in a large skillet over medium heat until shimmering. Gently lay the pork belly skin side down. Press it lightly and let it cook undisturbed until the fat starts to render out and the skin turns golden and crisp. Flip and brown each remaining side so the pork is deeply seared.

Mix Glaze:

In a small bowl combine soy sauce honey brown sugar rice vinegar sesame oil minced garlic grated ginger and water. Stir vigorously until the sugar is mostly dissolved and the glaze looks glossy.

Coat and Roast:

Return the seared pork belly back to the skillet or place in a small roasting pan. Pour the glaze gently over the top and turn the pork to coat all sides. Place in a preheated oven at 300 degrees F. Roast for 90 minutes to 2 hours basting every 30 minutes by spooning the glaze from the pan over the meat to build up a caramelized layer.

Rest and Slice:

When the pork is richly browned and fork tender remove from oven. Let it rest uncovered for at least 10 minutes so the juices settle. Slice against the grain using a sharp knife and drizzle with sticky pan glaze. Scatter sliced green onions and sesame seeds over the top for brightness and crunch.

Every time I use a local wildflower honey the glaze takes on subtle new flavors. It always reminds me of my aunt’s kitchen with its big wooden table and trays of roasted meats mingling with sweet and savory aromas.

Storage Tips

Keep leftovers in an airtight container in the fridge for up to four days. Reheat gently in a covered pan or in the oven at a low temperature to preserve the tenderness and caramelization on the skin. Slices can also be crisped up in a hot skillet if you want extra crunch.

Ingredient Substitutions

If you cannot find rice vinegar use apple cider vinegar plus a splash of water for brightness. Maple syrup works in place of honey for a deeper color. Gluten free soy sauce or coconut aminos are good alternatives for those avoiding gluten. For extra heat toss in some chili flakes or thin slices of fresh red chili along with the garlic and ginger.

Serving Suggestions

Pile slices of pork belly over steamed jasmine rice and spoon over extra glaze. Fresh cucumbers and pickled carrots on the side brighten each bite. For a dinner party set out the sliced pork as small bites with toothpicks or tuck into bao buns with crunchy veggies and a swirl of sriracha mayo.

Cultural and Historical Context

Pork belly glazed with soy and sweet elements is rooted in East Asian cuisines. Chinese red braised pork and Korean bossam both highlight the luxurious texture and deep savory flavors pork belly brings. This version leans into home style ease with oven roasting and a pantry-friendly glaze.

Seasonal Adaptations

Use local honey from spring or summer for brighter floral notes. Try adding sliced apple or pear during roasting for autumn sweetness. In cooler months serve with roasted root vegetables like carrots or parsnips. I love keeping some glaze on the side to drizzle over roasted vegetables or rice bowls for the whole week. Save the end pieces they are packed with flavor and make a great cooks snack.

Success Stories

This pork belly always turns out restaurant worthy with crisp skin and melt away layers. The recipe is flexible and still delicious if you need to start it ahead in the morning. Once I shared it at our neighborhood potluck and there was not a single piece left.

Freezer Meal Conversion

Slice cooled pork belly and pack with extra glaze in an airtight freezer safe container. Thaw in the refrigerator overnight then reheat in the oven lightly covered until heated through. The glaze may thicken on reheating simply add a splash of water if needed.

Treat yourself to this pork belly for a special meal or share with friends at your next get together. The flavors improve after a day so do not hesitate to make ahead for memorable leftovers.

Recipe Q&A

→ How do I ensure the pork belly gets a crispy skin?

Start by scoring the skin and searing it in a hot skillet until golden and crisp before roasting in the oven.

→ What gives the glaze its caramelized flavor?

Honey and brown sugar meld with soy sauce and vinegar, creating a sweet-savory glaze when cooked and basted.

→ How do I know when pork belly is tender?

After roasting for 1.5 to 2 hours, the pork should be easily pierced with a fork and lose its toughness.

→ Can I make this dish ahead of time?

Yes, you can prepare and roast the pork ahead, then slice and reheat gently before serving. Glaze again if desired.

→ What garnishes enhance the finished dish?

Fresh green onions and a sprinkle of sesame seeds add color, flavor, and texture just before serving.