Honey Glazed Crispy Pork Belly

Honey glazed crispy pork belly is a showstopper that balances crackling skin with a fork-tender inside and just the right hint of sweetness. I love making this whenever I want to impress guests with minimal fuss but maximum flavor and texture.

The first time I tried this method I could not believe how easy it was to get such a shattering crust. Now my friends always request it for holiday dinners because nothing beats the crunchy crackling and sticky glaze.

Ingredients

• Pork belly: about one pound look for even layers of fat and meat fresh and firm for best roasting
• Kosher salt: draws out moisture for crisp skin choose a coarse salt for easy coverage
• Cumin: brings earthy warmth buy fresh ground for the strongest flavor
• Smoked paprika: adds depth and a hint of smokiness use Spanish style if you can find it
• Garlic powder: infuses each bite with aromatic flair check for a finely milled texture
• Cayenne powder: gives mild heat add more for a spicy kick if you like
• Honey: creates the signature sticky sweet glaze pick a light floral honey for extra aroma
• Dry sherry: gives complexity and balance opt for a bottle you would actually drink for best taste

Step-by-Step Instructions

Prep the Pork:

Pat the pork belly dry keep whole or slice into two long slabs. Score the fat with shallow crosshatch marks. This helps the spices and glaze penetrate.

Spice Rub:

Mix the salt cumin paprika garlic powder and cayenne in a small bowl. Rub this blend generously over every surface of the pork belly pressing to adhere. Wrap tightly in plastic and chill for at least thirty minutes or overnight for deeper flavor.

Bring to Room Temp:

If chilled overnight set the pork belly on the counter for about an hour before roasting. This keeps cooking even.

Oven Roast:

Preheat your oven to three hundred fifty degrees Fahrenheit. Line a baking tray with parchment or use a deep baking dish. Place pork belly skin side up and roast uncovered for one hour so the skin dries and blisters.

Glaze and Slow Roast:

Stir honey and dry sherry in a bowl. Baste the pork belly all over with this mixture. Reduce oven temperature to two hundred fifty degrees and roast for another twenty minutes to allow the glaze to set. Baste again and roast ten more minutes. The pork skin should sound crisp when tapped and the glaze fragrant.

Rest and Slice:

Let the pork belly cool slightly out of the oven before slicing so you keep the juices inside. Serve warm and enjoy every crunchy sweet bite.

Pin

Pork belly always reminds me of my father. We would cook together for Sunday suppers and the sizzling skin as we pulled it from the oven made the kitchen feel like a party. I still love how the aroma fills my home all afternoon.

Storage Tips

Store leftovers tightly wrapped in the fridge for up to three days. The skin might soften but you can revive crispness by placing slices under the broiler for three minutes. Do not freeze with glaze as the texture changes but unglazed roasted pork belly freezes well.

Ingredient Substitutions

You can swap dry sherry for apple cider vinegar or fresh orange juice for a fruitier finish. Soy sauce can boost depth if you are out of kosher salt. Sweet smoked paprika replaces regular paprika if you want a smokier result.

Serving Suggestions

Slice pork belly and pile over steamed rice or nestle in bao buns for a party snack. It is wonderful atop crisp salads or paired with garlicky sautéed greens. Add a sprinkle of fresh cilantro or scallions for a pop of color and freshness.

Cultural and Historical Context

Pork belly is prized in cuisines around the world from Chinese siu yuk to American soul food. This version bridges the caramelized flavors of barbecue with the sticky glazes often found in Asian roasted meats. Roasting at a lower heat is a classic way to achieve both tenderness and crispy skin.

Recipe FAQs

→ How do you get crispy skin on pork belly?

Scoring the skin, applying a dry rub, and roasting uncovered at high heat allows the skin to turn deliciously crisp. Letting the pork air-dry uncovered in the fridge overnight also helps achieve maximum crunch.

→ What does honey add to pork belly?

Honey delivers sweetness and a glossy finish, balancing the savory and spicy seasonings while helping to build a flavorful, sticky glaze on the surface.

→ Can I prep pork belly ahead of time?

Yes, marinating with spices and refrigerating the pork belly overnight enhances the flavor and texture, making the cooking process easier and tastier.

→ What is the best way to slice pork belly?

Allow pork belly to rest briefly after roasting. Use a sharp, serrated knife to cut through the crispy skin and tender meat without crushing the layers.

→ What can I serve with honey glazed pork belly?

This dish pairs beautifully with tangy salads, roasted vegetables, steamed rice, or light pickles to balance out the rich and sweet flavors.

→ Why use sherry in the glaze?

Dry sherry deepens the glaze with subtle fruity notes and brings a touch of acidity, enhancing both the sweetness of the honey and the overall complexity.