Honey Garlic Roast Pork Belly Slices Recipe

This easy crispy but still tender Asian style pork belly will have you skipping takeaway. Crispy crackling, tender belly meat and a sweet and sour sticky glaze.

4.98 from 42 votes

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Prep Time: 5

Cook Time: 25

Servings:

Author: Deborah Rainford

Ingredients

500 g (1 lb) pork belly slices
sea salt

For the sticky honey garlic sauce

115 ml (3 ⅞ floz) light soy sauce
juice of 1 orange
1 tablespoon (1 tablespoon) honey
2 tablespoons (2 tablespoons) brown sugar
1 tablespoon (1 tablespoon) cider vinegar
1 clove (1 clove) garlic, minced

Instructions

Preparing the Pork Belly

Preheat and Prep: Set your oven to 170ºC (fan) or 180ºC (conventional). Line a roasting tray with aluminum foil for hassle-free cleaning.
Score the Fat: Position pork belly slices with the fat side up. Gently score the fat using a sharp knife to enhance fat rendering and crispiness.
Seasoning: Lightly sprinkle sea salt on the pork belly. Remember, pork belly is naturally salty, so a little goes a long way.

Cooking Perfect Pork Belly

Initial Roasting: Once you’ve scored the skin, place the pork belly slices on their sides to evenly brown and cook. Roast in the preheated oven for about 12 minutes, then turn the slices and continue roasting for another 10-12 minutes, until they are golden and fully cooked.
Final Crisp: After roasting, lean the slices against each other for stability. Switch to the grill (broiler) setting and broil until the crackling is bubbly and crispy, approximately 5 minutes.

Making the Honey Garlic Sauce/Glaze

Simmer: Add all sauce ingredients to a saucepan, bringing them to a boil. Reduce to a simmer and cook until the sauce thickens to a coating consistency, which should take about 2-3 minutes. If you prefer a thicker glaze consistency continue to simmer the sauce for another 1-2 minutes.
Finishing Touch: After removing the pork belly from the oven, drizzle it with the prepared sauce/ glaze. This ensures the sauce doesn't burn in the oven's high heat.

Notes

Watch the Pork Belly Closely: Keep a close eye on the pork belly slices during broiling. They can quickly go from crispy and golden to burnt. Remove from the oven once the crackling is golden, and then drizzle with the sauce. Drizzle post-oven to avoid burning the sugary sauce.
Checking Sauce Thickness: To assess the sauce's consistency, take the pan off the heat and dip a metal spoon. The sauce should coat the spoon well, similar to honey consistency. Metal spoons work best for this test, as they clearly indicate the sauce’s thickness.
Adjusting Over-Reduced Sauce: If the sauce reduces too much, gently add boiling water, a teaspoon at a time, until it reaches the desired honey-like consistency.

Nutrition

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