Caramelized Honey Glazed Pork Belly Recipe | Crispy & Sticky

Imagine neat slices of pork belly, edges gently crisped, cloaked in a glossy honey lacquer that clings with just the right amount of sweetness. With each bite, there’s a little crackle, a buttery-soft center, and a warm whisper of spice and aromatics. That’s what this Caramelized Honey Glazed Pork Belly delivers: a beautiful balance of sweet, savory, and melt-in-the-mouth richness that feels at home on a family table or at a dinner party.

In this recipe, we’ll braise the pork belly until it’s tender but sliceable, then sear and glaze it until the honey caramelizes into a shiny, sticky coat. Expect deep flavors from soy, ginger, garlic, and five-spice, with bright acidity to keep everything lively. If you’ve never cooked pork belly before, don’t worry—I’ll walk you through each step as if we were cooking together in the same kitchen.

What Makes This Caramelized Honey Glazed Pork Belly Irresistible

There’s something uniquely comforting about pork belly, and this version highlights all its best qualities. The slow braise coaxes tenderness without losing structure, while the final honey glaze gives it a beautiful sheen and a gentle sweetness that caramelizes into a delicate crust. You’ll taste layers—savory soy, warm spice, a hint of tang, and a fragrant honey finish. It’s both impressive and approachable, and it turns a humble cut into a showstopper.

What You’ll Need for Caramelized Honey Glazed Pork Belly

• 2 to 2.5 lb (900 g to 1.1 kg) pork belly, skin-on if possible — The star of the show; rich, layered, and perfect for braising and glazing.
• 1/3 cup honey — The core of the glaze; caramelizes into a glossy, gently sweet coating.
• 3 tbsp light soy sauce — Adds savory depth and saltiness without overpowering the honey.
• 2 tbsp dark soy sauce — Optional but recommended for a deeper color and slightly richer flavor.
• 3 tbsp Shaoxing wine (or dry sherry) — Lifts and rounds the braise with nuanced aroma.
• 2 tbsp rice vinegar (or apple cider vinegar) — Brightens and balances the sweetness.
• 1 tbsp dark brown sugar — Supports caramelization and adds a molasses note to the glaze.
• 5 garlic cloves, lightly crushed — A foundational aromatic that infuses the braising liquid.
• 1-inch knob fresh ginger, sliced — Adds warmth and freshness to cut through richness.
• 3 scallions, cut into large pieces — Fragrant greens that perfume the braise.
• 1 tsp Chinese five-spice powder — A blend of sweet-spicy aromatics that complements honey beautifully.
• 1/2 tsp freshly ground black pepper — Gentle heat and complexity.
• 1–2 star anise pods — Subtle licorice depth; classic in rich, savory braises.
• 1 small cinnamon stick (optional) — A whisper of warmth that plays well with honey.
• 2 cups low-sodium chicken stock or water — Braising liquid to tenderize the meat.
• 1 tbsp neutral oil (canola, grapeseed) — For searing the pork later.
• 1 tsp toasted sesame oil — A nutty finishing touch in the glaze.
• Pinch of red pepper flakes (optional) — For a gentle kick, if you like heat.
• Toasted sesame seeds, for garnish — Adds texture and visual appeal.
• Sliced scallions, for garnish — Freshness and a pop of color.
• Lime wedges (optional) — A bright squeeze right at the table to wake up the flavors.
• Fine salt, to taste — Use lightly; soy sauce already brings salinity.

How to Make It: A Step-by-Step Walkthrough

1. Prep the pork belly. Pat the pork belly dry with paper towels. If the skin is on, score it gently in a shallow crosshatch pattern, cutting through the skin and some fat but not into the meat. Sprinkle lightly with salt, the black pepper, and the five-spice powder, rubbing it in on all sides.
2. Sear for flavor. Heat a heavy Dutch oven or deep skillet over medium heat. Add the neutral oil, then place the pork belly skin-side down. Sear 5–7 minutes until the skin begins to render and pick up golden color. Flip and sear the other side for 2–3 minutes. Transfer the pork to a plate; keep the pot on the stove.
3. Build the braise. Lower heat to medium-low. Add the garlic, ginger, and scallions to the pot and sauté for 1–2 minutes until fragrant. Pour in the Shaoxing wine to deglaze, scraping up any browned bits. Stir in the light soy sauce, dark soy sauce, and rice vinegar. Add star anise and cinnamon, then pour in the stock. Return the pork belly, skin-side up; the liquid should come about halfway up the sides of the meat.
4. Simmer low and slow. Bring to a gentle simmer, then cover and cook on low for 1.5 to 2 hours. You’re looking for tender pork that holds its shape when sliced. A gentle simmer—not a full boil—keeps the meat succulent.
5. Rest and optionally chill. Transfer the pork to a tray and let it rest 20–30 minutes. For cleaner slices and easier searing later, refrigerate the pork for 30–60 minutes (or up to overnight). Chilling firms the fat, making neat slices a breeze.
6. Reduce and enrich the glaze. Strain the braising liquid into a saucepan and discard the solids. Bring to a boil, then reduce to a vigorous simmer until you have about 1 cup of liquid left. Whisk in the honey and the brown sugar. Continue simmering 5–8 minutes, stirring occasionally, until the glaze is glossy and thick enough to coat the back of a spoon. Finish with the sesame oil and a pinch of red pepper flakes if using. If the glaze gets too thick, loosen it with a splash of stock or water.
7. Slice the pork belly. Using a sharp knife, cut the pork into 1/2-inch slices. If the skin is on, slice gently through the skin to keep pieces intact. Aim for even thickness so each slice cooks uniformly in the pan.
8. Sear and caramelize. Heat a large nonstick or cast-iron skillet over medium to medium-high. Add a light film of oil. Lay the slices in a single layer without crowding. Sear 2–3 minutes per side until the surfaces crisp and brown. Lower heat slightly, then brush the tops with glaze. Flip and glaze the other side. Cook, flipping once more if needed, until the honey glaze bubbles and caramelizes into a shiny coat. Watch closely—honey can go from perfect to scorched quickly.
9. Finish and serve. Transfer the glazed slices to a warmed platter. Drizzle with a little extra glaze, then sprinkle with toasted sesame seeds and sliced scallions. Add lime wedges on the side for brightness. Serve with steamed rice, quick-pickled cucumbers, or lightly sautéed greens to balance the richness.
10. Plan for leftovers. If you have extra, store slices and glaze separately in airtight containers. The flavors deepen by the next day, and a quick reheat brings the lacquer back to life.

Cooking Times and Prep: What to Expect

Good things take time, and this dish rewards patience. Most of it is hands-off, and the payoff is a tender, beautifully glazed pork belly.

• Active prep: 20–25 minutes (scoring, searing, aromatics, and slicing).
• Braising time: 1.5 to 2 hours at a gentle simmer.
• Optional chill: 30–60 minutes (or overnight) for cleaner slicing and easier searing.
• Glaze reduction: 10–15 minutes to reach a glossy, syrupy consistency.
• Sear and glaze: 10–15 minutes for a pan of slices.
• Total time: About 2.5 to 3.5 hours, mostly hands-off, depending on chilling.

The dish is ready when the slices are coated in a shiny, caramelized glaze that clings without running off. Press a slice lightly—it should feel tender and almost bouncy, with crisp edges and a lacquered surface.

Helpful Pointers for Flawless Results

• Score the skin shallowly. This helps render fat and achieve better caramelization while keeping the meat intact.
• Keep the braise gentle. A low simmer prevents the meat from tightening and drying out.
• Chill for clean slices. Even 30 minutes in the fridge makes slicing tidier and searing more controlled.
• Reduce the glaze to “spoon-coat.” Dip a spoon—if the glaze coats it thinly and leaves a clear line when you swipe a finger on the back, it’s ready.
• Use a wide pan for searing. Crowding traps steam, making slices soggy instead of crisp.
• Mind the heat with honey. Once you glaze, slightly lower the heat to avoid tipping from caramelized to burned.
• Adjust sweetness and salt. If your glaze tastes too sweet, add a touch of vinegar; if flat, add a splash of soy sauce or a pinch of salt.
• Finish with freshness. Scallions and a squeeze of lime lift the dish and keep it from feeling heavy.

A Quick Nutrition Overview

These values are approximate and will vary based on portion size, specific ingredients, and how much fat renders out.

• Serving size: About 1/6 of the recipe (roughly 6 servings total)
• Calories: ~680 per serving
• Protein: ~18 g
• Total fat: ~55 g
• Saturated fat: ~20 g
• Carbohydrates: ~20 g
• Sugars: ~16 g
• Sodium: ~800 mg
• Fiber: 0–1 g

If you’re looking to lighten it up, serve smaller slices alongside lots of crisp vegetables or a bright salad, and let the glaze be the accent rather than the main component.

Your Questions, Answered

Can I make this ahead?

Yes. Braise the pork belly, cool it in the liquid, then refrigerate overnight. The next day, slice it cold, reduce the braising liquid into a glaze, and sear and glaze the slices just before serving. Make-ahead actually improves flavor and yields neater slices.

What if I don’t have Shaoxing wine?

Dry sherry is the best substitute. If you prefer to avoid alcohol, use extra stock plus an extra teaspoon of rice vinegar for brightness. The dish will still be delicious; the aromatics and honey do a lot of the heavy lifting.

How can I make the skin extra crisp?

If your belly is skin-on, you can broil briefly. After slicing and glazing, arrange slices skin-side up on a foil-lined sheet and broil on the top rack for 1–3 minutes, watching constantly. Broilers vary—keep the door slightly ajar and don’t step away. Alternatively, sear skin-side down in a dry skillet over medium heat until crisp before glazing.

Parting Notes: Bringing It All to the Table

There’s a special kind of joy in turning simple ingredients into something that makes everyone pause at the table. Caramelized Honey Glazed Pork Belly has that effect: the sheen of the glaze, the perfumed steam when you bring the platter out, the first bite that’s both tender and lightly crisp. It’s generous food—meant to be passed around, savored slowly, and shared with laughter.

Serve it with a bowl of steamed rice, tuck it into warm bao with crunchy cucumbers, or pair it with roasted vegetables and a bright salad. However you plate it, take a moment to admire the lacquer you worked so patiently to build. Cooking like this is part craft, part care, and entirely worth it. I hope this becomes a recipe you return to whenever you want to make a meal feel truly special.