Crispy Honey Glazed Pork Belly Recipe | Easy & Irresistible!

If you’re craving something irresistibly crispy with a glossy, sweet-savory finish, this Crispy Honey Glazed Pork Belly is going to make your day. Imagine shatteringly crisp skin, tender layers of meat and fat, and a sticky honey glaze that clings to each slice with hints of garlic, ginger, and warm spice. This recipe walks you through the process step by step, with simple tips that guarantee crackling skin and deep, balanced flavor. Whether you’re cooking for a special dinner or just treating yourself, you can expect a dish that’s as impressive as it is comforting.

What Makes This Crispy Honey Glazed Pork Belly So Irresistible

This dish is all about contrast: crunchy crackling meets succulently tender pork, all wrapped in a fragrant glaze that’s sweet but not cloying. The glaze brings together honey, soy, and a touch of spice for complexity, while a careful roasting method ensures the skin puffs and crisps beautifully. You’ll love that the technique is straightforward, with most of the magic happening in the oven. The result is restaurant-quality pork belly that’s achievable at home, with minimal fuss and maximum reward.

What You’ll Need: Ingredients and Why They Matter

• 2 pounds (900 g) pork belly, skin-on — The star of the show; skin is essential for that signature crisp crackling.
• Kosher salt (about 2–3 teaspoons total) — Draws out moisture from the skin and seasons the meat throughout.
• White pepper (1 teaspoon) — Offers a gentle heat that blends seamlessly with the glaze and pork.
• Chinese five-spice (1 teaspoon) — Adds warmth and complexity; complements honey and soy beautifully.
• Garlic powder (1 teaspoon) — Enhances savory depth without burning during the long roast.
• Rice vinegar (2 tablespoons) — Helps dry and tighten the skin, aiding crispness; also adds a clean tang.
• Neutral oil (1 tablespoon) — A light brushing helps conduct heat and encourages even browning.
• Honey (1/3 cup) — The glossy, sticky sweetness that defines the glaze.
• Soy sauce (3 tablespoons) — Brings saltiness and umami, balancing the sweetness of the honey.
• Brown sugar (1 tablespoon) — Boosts caramelization and adds molasses depth.
• Fresh ginger, grated (1 tablespoon) — Fragrant zing that cuts through richness.
• Garlic, minced (2–3 cloves) — Aromatic backbone for the glaze.
• Red pepper flakes (1/2 teaspoon, optional) — A little heat to wake up the palate.
• Black pepper (to taste) — Final seasoning to sharpen flavors.
• Water (2 tablespoons) — Thins the glaze slightly to brush on without burning.
• Scallions or sesame seeds (for garnish, optional) — A bright finish for color and crunch.

Your Step-by-Step Roadmap to Perfect Honey-Glazed Pork Belly

1. Pat the pork belly dry. Use paper towels to blot the skin and meat sides thoroughly. The drier the skin now, the better the crackling later.
2. Prick or score the skin carefully. Use a sharp skewer or a very sharp knife to poke many small, shallow holes in the skin (avoid piercing deeply into the meat). This allows fat to render and helps the skin puff.
3. Season the meat side. Flip the belly so the meat faces up. Rub with 1–1.5 teaspoons kosher salt, white pepper, garlic powder, and five-spice. Press seasoning in so it adheres.
4. Dry out the skin. Flip skin-side up. Brush the skin with rice vinegar, then sprinkle 1–1.5 teaspoons kosher salt evenly over the surface. Leave uncovered on a rack set over a tray and refrigerate 12–24 hours. This overnight dry time is the secret to shatteringly crisp skin.
5. Preheat and set up to roast. Remove the belly from the fridge 20–30 minutes before cooking. Preheat the oven to 320°F (160°C). Line a rimmed baking sheet with foil for easy cleanup and place a wire rack on top. Lightly brush the skin with neutral oil.
6. Roast low and slow first. Place the pork belly skin-side up on the rack. Roast for 75–90 minutes. This stage renders fat and tenderizes the meat without over-browning the skin.
7. Make the glaze while it roasts. In a small saucepan, combine honey, soy sauce, brown sugar, ginger, garlic, red pepper flakes (if using), and water. Bring to a gentle simmer over low heat for 3–4 minutes, stirring until glossy and slightly thickened. Keep warm.
8. Turn up the heat to crisp the skin. Increase oven temperature to 425°F (220°C). Continue roasting 20–30 minutes, checking every 8–10 minutes. You’re looking for deep golden, blistered, airy crackling. If edges darken too fast, tent those spots with small strips of foil.
9. Glaze strategically. When the skin is nearly perfect, remove the pan. Lift the belly gently with tongs and brush the meat side and edges generously with the glaze, leaving the skin mostly bare to stay crisp. Return to the oven for 5–8 minutes to set the glaze. For a touch more color, broil for 1–2 minutes, watching closely.
10. Rest before slicing. Transfer to a cutting board and let rest 10 minutes. Resting keeps the meat juicy and helps the glaze firm up.
11. Slice with intention. Use a very sharp serrated or cleaver-style knife to cut into thick slices or bite-size pieces. Press down gently through the crackling to avoid shattering it completely.
12. Finish and serve. Brush a little extra warm glaze onto the meat sides if you like. Sprinkle with scallions or sesame seeds. Serve with steamed rice, quick-pickled cucumbers, or a crisp salad to balance the richness.

How Long This Takes: Prep and Cooking Timeline

• Active prep: 20–25 minutes (drying, seasoning, pricking)
• Dry chill (uncovered): 12–24 hours in the fridge for optimal crispness
• Roast, low stage: 75–90 minutes at 320°F (160°C)
• Crisping stage: 20–30 minutes at 425°F (220°C)
• Glaze set: 5–8 minutes (plus optional 1–2 minutes broil)
• Resting: 10 minutes

Expect to start the day before for the drying step. Once the pork comes out of the oven, it’s ready to enjoy after a short rest—the glaze will be sticky, the skin crackly, and the meat tender and juicy.

Pro Tips to Nail the Crispy, Sticky Finish

• Keep the skin ultra-dry. Moisture is the enemy of crackling. The overnight fridge time (uncovered) is where the magic happens.
• Season meat side, not the skin. Salt on the skin is fine initially to draw out moisture, but don’t saturate it with wet marinades before roasting.
• Use a rack. Elevating the belly lets hot air circulate so the underside doesn’t stew in rendered fat.
• Glaze the meat side and edges first. Honey burns easily; applying it primarily to the meat avoids scorching while keeping the skin crisp.
• Watch the final minutes like a hawk. The difference between perfect crackling and overdone is a minute or two. Rotate the pan if needed for even browning.
• Sharp knife, gentle pressure. A serrated edge or cleaver helps you slice without crushing the crackling layer.
• Balance the plate. Serve with something bright—citrus wedges, vinegar-dressed greens, or pickles—to cut through richness.

A Quick Look at the Nutrition

Nutrition will vary based on portion size and how much fat renders. The estimates below are for 1 serving out of 6 portions from a 2-pound pork belly, with most of the glaze used.

• Calories: ~780
• Protein: ~20 g
• Total Fat: ~67 g
• Saturated Fat: ~25 g
• Carbohydrates: ~14 g
• Sugars: ~12 g
• Sodium: ~750–900 mg (depends on salt and soy)

Consider pairing with plenty of fresh vegetables and steamed rice or cauliflower rice for balance. These numbers are approximate and will change with trimming, serving size, and glaze use.

Questions People Often Ask

Can I use skinless pork belly?

Yes, but the experience will be different. Skinless pork belly won’t develop crackling; it’ll crisp at the edges and caramelize nicely with the glaze. If using skinless, reduce the final high-heat stage slightly and glaze more generously since you won’t be protecting the crackling layer.

Can I make this ahead for a party?

You can roast the pork belly through the low stage (320°F) up to a day ahead. Cool, cover, and refrigerate. When ready to serve, bring to room temperature, crisp at 425°F until the skin puffs, then glaze and finish. Avoid glazing in advance—it softens the crackling.

What if I don’t have rice vinegar?

Use white vinegar or apple cider vinegar in equal amounts. The goal is acidity to help dry and tighten the skin; any mild vinegar will work. Avoid balsamic, which is too sweet and dark for this preparation.

A Few Final Words Before You Dig In

Crispy Honey Glazed Pork Belly is the kind of dish that invites everyone to the table—there’s something about the crackle, the shine of the glaze, and the warm aroma that feels celebratory. It’s also a great confidence booster in the kitchen: a handful of thoughtful steps add up to a truly impressive result. As you slice through that crisp top and see the glaze catching the light, take a moment to enjoy the craft you put into it. Good food is about sharing, and this is a dish that sparks conversation, smiles, and second helpings. Here’s to cooking with care, serving with joy, and savoring every bite.