Easy Honey Garlic Pork Belly

These crispy pork belly slices are tender and juicy inside with golden, crisp edges and a sticky homemade honey garlic glaze. Ready in about 30 minutes, they're packed with sweet and savoury flavour and make an easy alternative to takeaway.

4.98 from 42 votes

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Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: servings

Author: Deborah Rainford

Ingredients

For the pork belly

500 g (1 lb) pork belly slices
Sea salt, for seasoning

For the sticky honey garlic glaze

115 ml (4 fl oz) light soy sauce
Juice of 1 orange
1 tablespoon honey
2 tablespoons brown sugar
1 tablespoon cider vinegar
1 garlic clove, minced

Instructions

Preheat the oven:

Preheat the oven to 170°C fan / 180°C conventional. Line a roasting tray with foil.

Score the pork belly:

Pat the pork belly slices dry with kitchen paper. Place them fat-side up and use a sharp knife to lightly score the fat, taking care not to cut deeply into the meat.

Season:

Season the pork belly lightly with sea salt, rubbing a little into the scored fat.

Roast:

Place the pork belly slices on their sides on the prepared tray. Roast for 12 minutes, then turn and roast for another 10–12 minutes, until golden and cooked through.

Crisp the fat:

Lean the pork belly slices against each other so the scored fat faces upwards. Switch the oven to the grill (broiler) and cook for approximately 5 minutes, watching closely, until the fat is golden, bubbly and crisp.

Make the honey garlic glaze:

Meanwhile, add the light soy sauce, orange juice, honey, brown sugar, cider vinegar and garlic to a small saucepan. Bring to the boil, then reduce to a simmer and cook for 2–3 minutes, until the sauce has reduced and thickened enough to coat the back of a spoon. For a thicker glaze, simmer for another 1–2 minutes.

Glaze the pork belly:

Brush or spoon the honey garlic glaze generously over the pork belly slices, turning them so they're well coated. Return to the oven for a few minutes, until the glaze is bubbling, sticky and caramelised around the pork. Watch closely, as the sugars in the glaze can catch quickly.

Serve:

Remove the pork belly from the oven and spoon over any remaining honey garlic glaze. Serve immediately.

Notes

Watch the pork closely: Once the pork belly is under the grill, the fat can go from golden and crisp to burnt quickly.
Check the glaze consistency: The glaze should be thick enough to coat the back of a spoon but still fluid enough to brush easily over the pork. It will thicken slightly as it cools. If the glaze becomes too thick: Stir in boiling water, 1 teaspoon at a time, until it reaches the right consistency.
Watch the final glazing stage: The honey and brown sugar caramelise quickly. You're looking for a bubbling, sticky coating with darker caramelised edges, so keep an eye on the pork for those final few minutes.

Nutrition

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