Description
Savor the rich flavors of Honey-Glazed Pork Belly, slow-cooked to achieve tender meat and a crispy, caramelized skin. This dish combines sweet and savory elements, making it a perfect centerpiece for any gathering. Enjoy it sliced and garnished with green onions and sesame seeds, served warm alongside your favorite sides.
Ingredients
Scale
- 2 pounds pork belly, skin on
- 1/4 cup honey
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon five-spice powder
- 1 teaspoon black pepper
- 1 tablespoon sesame oil
- 2 green onions, chopped (for garnish)
- Sesame seeds (for garnish)
Instructions
- In a medium-sized bowl, combine honey, soy sauce, rice vinegar, minced garlic, grated ginger, five-spice powder, black pepper, and sesame oil. Whisk until the honey is fully dissolved and the mixture is well combined.
- Place the pork belly in a large resealable plastic bag or shallow dish. Pour the marinade over the pork belly, ensuring it is well coated. Seal the bag or cover the dish with plastic wrap. Let it marinate in the refrigerator for at least 4 hours, ideally overnight.
- After marinating, remove the pork belly from the refrigerator and let it sit at room temperature for about 30 minutes.
- Preheat your oven to 300°F (150°C).
- Line a baking dish with aluminum foil and place a wire rack inside.
- Remove the pork belly from the marinade, reserving the marinade. Pat the pork belly dry with paper towels.
- Place the pork belly skin-side up on the wire rack. Score the skin in a crosshatch pattern, being careful not to cut into the meat.
- Roast the pork belly in the preheated oven for about 2 to 2.5 hours.
- After the initial cooking time, increase the oven temperature to 425°F (220°C) and roast for an additional 30-40 minutes until the skin is golden brown and crispy.
- While roasting, pour the reserved marinade into a small saucepan, bring to a boil, then reduce heat and simmer for 10-15 minutes until thickened.
- Once crispy, remove the pork belly from the oven and brush a generous amount of the thickened glaze over the top. Return to the oven for an additional 5-10 minutes.
- Let the pork belly rest for about 15 minutes before slicing.
- Transfer the pork belly to a cutting board and slice into bite-sized pieces or thick slices.
- Arrange on a serving platter, drizzle with remaining glaze, and garnish with chopped green onions and sesame seeds.
- Serve warm alongside steamed rice or your favorite side dishes.
Notes
- Choose pork belly with a good balance of meat and fat for the best flavor and tenderness.
- For a spicier kick, consider adding a teaspoon of chili flakes or a splash of hot sauce to the marinade.
- Prep Time: 240 minutes
- Cook Time: 180 minutes