Savory Honey Glazed Pork Belly (Print-Friendly Version)
Slow-roasted pork belly delivers melt-in-your-mouth texture with a glossy honey glaze and savory spice.
# What You’ll Need to Make This:
01 -
450 g pork belly
02 -
10 g kosher salt
03 -
4 g ground cumin
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1 g smoked paprika
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1 g garlic powder
06 -
0.5 g cayenne pepper
07 -
60 ml honey
08 -
45 ml dry sherry
# How to Prepare:
01 -
Decide whether to keep the pork belly whole or cut into two slabs of approximately 25 cm x 2.5 cm x 2.5 cm each. Using a sharp knife, score the skin in a crosshatch pattern to aid flavor absorption and promote even cooking.
02 -
In a small bowl, blend salt, ground cumin, smoked paprika, garlic powder, and cayenne pepper. Rub the mixture thoroughly on all sides of the pork belly, pressing to adhere. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes, or overnight for deeper flavor.
03 -
Remove pork belly from refrigeration and let sit at room temperature for 60 minutes to ensure even roasting. Preheat oven to 175°C.
04 -
Place pork belly skin-side up on a parchment-lined or lightly greased baking tray or deep baking dish. Roast uncovered for 60 minutes.
05 -
Combine honey and dry sherry in a small bowl. After the initial roast, baste the pork belly generously with the glaze.
06 -
Lower oven temperature to 120°C. Continue roasting for 20 minutes. Baste with additional glaze before the final 10 minutes to achieve a lacquered finish.
07 -
Allow pork belly to cool slightly for juices to redistribute. Slice to desired thickness for serving.
# Extra Tips:
01 -
For optimal texture, refrigerate overnight with spices and always allow pork belly to rest before slicing to preserve juiciness.
02 -
Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months. Store glaze separately if possible.
03 -
Reheat pork belly in a 165°C oven for approximately 15 minutes, drizzling with reserved honey to refresh the glaze.