Honey Glazed Crispy Pork Belly (Print-Friendly Version)
Succulent pork belly roasted to crunchy perfection and finished with a sweet, spiced honey glaze.
# What You’ll Need to Make This:
→ Pork Belly
01 -
450 g pork belly
→ Spice Rub
02 -
2 teaspoons kosher salt
03 -
2 teaspoons ground cumin
04 -
0.5 teaspoon smoked paprika
05 -
0.5 teaspoon garlic powder
06 -
0.25 teaspoon cayenne pepper
→ Glaze
07 -
60 ml honey
08 -
45 ml dry sherry
# How to Prepare:
01 -
Leave pork belly whole or cut into two slabs measuring approximately 25 cm x 2.5 cm x 2.5 cm. Score the skin with a sharp knife in a crosshatch pattern.
02 -
In a small bowl, combine kosher salt, cumin, smoked paprika, garlic powder, and cayenne pepper. Evenly coat the pork belly on all sides with the spice mixture, pressing to adhere. Wrap tightly in plastic and refrigerate for at least 30 minutes, preferably overnight.
03 -
If marinated overnight, allow pork belly to rest at room temperature for 1 hour before roasting.
04 -
Preheat oven to 175°C. Arrange pork belly, skin side up, on a baking tray lined with parchment or in a deep roasting dish. Roast uncovered in a greased pan for 60 minutes.
05 -
Mix honey and dry sherry in a small bowl. Brush the mixture over the pork belly. Reduce oven temperature to 120°C and cook for 20 minutes more, basting with additional glaze. Baste once again and continue roasting for a final 10 minutes.
06 -
Allow pork belly to cool slightly before slicing and serving.
# Extra Tips:
01 -
For optimal flavor and texture, marinate the pork belly overnight to allow the spice rub to penetrate the meat.