Honey Glazed Pork Belly Recipe

Prepare brine and brine pork

In a large pot, combine 2 liters of water, 60 g kosher salt, 50 g brown sugar, 1 tablespoon black peppercorns, 2 bay leaves and 4 crushed garlic cloves. Stir and heat just until salt and sugar dissolve; cool completely to room temperature. Place the pork belly in a container or large resealable bag and pour the cooled brine over it ensuring the meat is fully submerged. Refrigerate and brine for 6–12 hours (overnight is fine).

Rinse and dry

Remove the pork belly from the brine, discard brine. Rinse the pork belly briefly under cold running water to remove excess surface salt, then pat very dry with paper towels. Transfer to a rack set over a tray and refrigerate uncovered for at least 1 hour or up to 6 hours to dry the skin surface further — this helps crisp the skin.

Score skin and apply rub

Preheat oven to 160°C (320°F). Using a very sharp knife, score the skin of the pork belly in parallel lines about 1 cm apart, cutting through the skin and fat but not into the meat. Combine 1 tsp five-spice powder and 1 tsp freshly ground black pepper. Rub the mixture into the meat side and the fat (avoid rubbing excessive powder directly into the scored skin gaps). Sprinkle 1 tsp sea salt evenly over the skin and gently work it into the scores to draw moisture out.

Sear (optional but recommended)

Heat 1 tablespoon neutral oil in a heavy ovenproof skillet over medium-high heat. Place the pork belly skin-side down and sear for 2–3 minutes until the skin firms and begins to brown in spots (be careful of splatter). Flip and sear the meat side 1–2 minutes. This step develops flavor and helps render fat.

Roast low and slow

Transfer the pork belly to a roasting pan or keep in the ovenproof skillet on a rack, skin-side up. Roast at 160°C (320°F) for 1 hour 30 minutes to 1 hour 45 minutes, until meat is tender and much of the fat has rendered. Spoon any accumulated fat away from the skin periodically to keep it dry.

Make the glaze

While the pork roasts, combine 120 ml honey, 45 ml soy sauce, 15 ml rice vinegar, 25 g light brown sugar, 1 tablespoon grated ginger, 2 minced garlic cloves, 1/2 tsp chili flakes (optional) and 1 tsp sesame oil in a small saucepan. Warm over low heat, stirring until the sugar dissolves and the mixture is glossy and slightly thickened, about 4–6 minutes. Do not boil vigorously — you want a syrupy glaze. Keep warm.

Glaze and finish under high heat

After the 1 hour 30–45 minute roast, increase oven temperature to 220°C (430°F) or switch to broil/grill. Brush a generous layer of the warm honey glaze evenly over the fat and skin. Return the pork to the oven for 8–12 minutes, watching closely: the glaze should caramelize and become sticky and deep golden but not burn. If broiling, keep the oven door slightly open and monitor constantly to avoid charring. If the skin hasn’t crisped fully, you can broil for short bursts (1–2 minutes) until desired crispness is achieved.

Repeat glaze (optional)

For a thicker shiny glaze, remove the pork, brush another thin layer of glaze, and return to the oven for 2–3 more minutes. Repeat once if desired, but avoid overcooking the meat.

Rest and slice

Remove the pork belly from the oven and let it rest on a cutting board for 10 minutes to allow juices to redistribute. Using a sharp knife, slice into 1–1.5 cm thick pieces, cutting perpendicular to the scores so each slice has a crisp glazed top and tender layered meat and fat.

Garnish and serve

Arrange slices on a platter. Sprinkle 1 teaspoon toasted sesame seeds and thinly sliced scallions over the top. Serve with lime wedges on the side for a bright contrast. Offer extra glaze warmed at the table if desired.