Caramelized honey glazed pork belly is the kind of dish that makes people stop mid-conversation and focus entirely on eating. This recipe transforms fatty pork belly into tender, melt-in-your-mouth pieces coated in a glossy, sticky glaze that’s both sweet and savory with hints of garlic, ginger, and soy sauce. The magic happens through slow cooking that renders the fat and tenderizes the meat, followed by a final glazing step that creates that irresistible caramelized exterior. Each bite delivers crispy edges, succulent meat, and that incredible honey glaze that’s sweet but balanced with umami depth. While pork belly might seem intimidating, this recipe breaks it down into manageable steps that anyone can follow. Whether you’re making this for a special dinner, holiday feast, or just want to treat yourself to restaurant-quality Asian-inspired cuisine at home, this caramelized honey glazed pork belly will become your new favorite way to cook this luxurious cut of meat.
Serving Quantity: Serves 4 to 6 people
Cooking Time: 2 hours and 30 minutes (including 15 minutes prep time, 2 hours cooking time, and 15 minutes glazing and resting time)
1. Ingredients for Pork Belly
- Two pounds pork belly, skin removed or skin-on
- Four cups water
- Three slices fresh ginger (about quarter inch thick)
- Two green onions, cut into 3-inch pieces
- Two tablespoons Shaoxing wine or dry sherry
- One teaspoon salt
- One teaspoon five-spice powder
2. Ingredients for Honey Glaze
- One-third cup honey
- Three tablespoons soy sauce
- Two tablespoons dark soy sauce (or regular soy sauce)
- Two tablespoons rice vinegar
- One tablespoon sesame oil
- Four cloves garlic, minced
- One tablespoon fresh ginger, minced
- Two tablespoons brown sugar
- One teaspoon red pepper flakes (optional)
- One tablespoon cornstarch mixed with two tablespoons water
- Two green onions, sliced for garnish
- Toasted sesame seeds for garnish
3. Prepare the Pork Belly
Start by examining your pork belly. If it came with the skin on and you want it off, use a sharp knife to carefully slice it away, though leaving it on creates wonderfully crispy crackling. Cut the pork belly into large rectangular pieces, about 2 by 3 inches. These will shrink during cooking, so don’t make them too small. If there’s excessive fat on one side, you can trim some away, but remember that the fat is what makes pork belly so tender and flavorful. Pat the pieces dry with paper towels.
4. Blanch the Pork Belly
Bring a large pot of water to a rolling boil over high heat. Add the pork belly pieces and let them boil for 5 minutes. This blanching step removes impurities, excess fat, and any unwanted flavors from the meat. You’ll see foam and scum rise to the surface. After 5 minutes, drain the pork belly in a colander and rinse the pieces under cold running water, rubbing them gently to remove any remaining residue. This ensures your final dish will have clean, pure flavors.
5. Simmer the Pork Belly
Return the blanched pork belly to a clean pot. Add the four cups of fresh water, ginger slices, green onion pieces, Shaoxing wine, salt, and five-spice powder. Bring everything to a boil over high heat, then immediately reduce to a gentle simmer. Cover the pot with a lid, leaving it slightly ajar to allow steam to escape. Simmer for 1 hour and 30 minutes to 2 hours, until the pork belly is fork-tender and the meat yields easily when pierced. The long, slow cooking breaks down the tough connective tissue and fat.
6. Check for Tenderness
After about 90 minutes, start checking the pork belly for doneness. Insert a fork or chopstick into the thickest piece. It should slide in with almost no resistance, and the meat should feel very tender. If there’s still resistance, continue simmering for another 15 to 30 minutes. The pork is ready when it’s so tender it almost falls apart but still holds its shape. Don’t rush this step as proper tenderness is crucial for the final texture.
7. Drain and Cool Slightly
Once the pork belly is tender, carefully remove the pieces from the cooking liquid using a slotted spoon or tongs. Place them on a plate lined with paper towels to drain excess liquid. Let them cool for about 10 minutes until they’re cool enough to handle but still warm. You can save the cooking liquid to use as a flavorful broth for soups or cooking rice if you like. Pat the pork belly pieces dry with paper towels to remove surface moisture.
8. Make the Honey Glaze
While the pork belly is cooling, make your glaze. In a medium bowl, whisk together the honey, soy sauce, dark soy sauce, rice vinegar, sesame oil, brown sugar, and red pepper flakes if using. Mix until the sugar dissolves completely. The dark soy sauce adds deep color and a slightly sweeter, less salty flavor than regular soy sauce. If you can’t find it, regular soy sauce works fine, just add an extra teaspoon of brown sugar. Set the cornstarch slurry aside separately.
9. Sauté the Aromatics
Heat a large skillet or wok over medium heat. Add a tablespoon of oil and let it heat until shimmering. Add the minced garlic and ginger, stirring constantly for about 30 seconds until they become fragrant but not burned. The aromatics should sizzle and release their wonderful smell. These fresh aromatics add punch and depth to the glaze that dried spices can’t replicate. Be careful not to let them brown too much or they’ll taste bitter.
10. Add Pork and Glaze
Add the cooked pork belly pieces to the skillet with the aromatics, arranging them in a single layer if possible. Pour the honey glaze mixture over the pork belly. Increase the heat to medium-high and bring the glaze to a simmer. Let it bubble gently, carefully turning the pork belly pieces every 2 to 3 minutes to ensure they’re evenly coated. As the glaze heats, it will start to thicken and become sticky. Cook for about 8 to 10 minutes, turning frequently.
11. Thicken the Glaze
Once the glaze has reduced by about half and is starting to look syrupy, give the cornstarch slurry a quick stir and pour it into the skillet. Stir gently, making sure to coat all the pork belly pieces. The cornstarch will thicken the glaze almost immediately, creating that beautiful, glossy coating. Continue cooking for another 2 to 3 minutes, turning the pork frequently, until the glaze is thick, shiny, and clinging to every piece of meat. The pork should look lacquered and caramelized.
12. Caramelize for Crispy Edges
If you want extra caramelization and slightly crispy edges, increase the heat to high for the final 2 minutes. Let the glaze bubble vigorously while turning the pork belly pieces to coat them. Watch carefully during this step as the sugars in the honey can burn quickly. You want caramelization, not burning. The pork should develop darker, slightly crispy edges where the glaze has caramelized. The smell will be incredible, sweet and savory at once.
13. Rest and Garnish
Remove the skillet from the heat. Let the pork belly rest in the pan for about 5 minutes. During this time, the glaze will thicken even more and set slightly, creating that perfect sticky coating. Transfer the glazed pork belly pieces to a serving platter. Drizzle any remaining glaze from the pan over the top. Sprinkle generously with sliced green onions and toasted sesame seeds for garnish. The green onions add freshness while the sesame seeds provide nutty flavor and visual appeal.
14. Slice and Serve
You can serve the pork belly pieces whole or slice them into smaller bite-sized pieces for easier eating. If slicing, use a sharp knife and cut against the grain into thick slices about half an inch wide. Arrange them attractively on the platter, showing off those beautiful layers of meat and fat. The glaze should be shiny and glossy, and some pieces might have beautifully caramelized dark edges. Serve hot while the glaze is still sticky and warm.
15. Serving Suggestions
Caramelized honey glazed pork belly is quite rich, so it pairs best with lighter, simpler sides that balance the sweetness and fat. Serve it over steamed white rice or fried rice to soak up the incredible glaze. Steamed Asian greens like bok choy, gai lan, or choy sum cut through the richness beautifully. Pickled vegetables like daikon, cucumber, or kimchi provide acidic contrast. A simple cucumber salad with rice vinegar dressing refreshes the palate. Steamed buns are perfect for making little pork belly sliders.
16. Storage and Reheating
Store leftover glazed pork belly in an airtight container in the refrigerator for up to 4 days. The fat will solidify when cold, which is normal. To reheat, place the pork belly in a skillet over medium heat with a splash of water. Cover and heat for 5 to 7 minutes, stirring occasionally, until warmed through and the glaze becomes sticky again. You can also microwave individual portions, though the texture won’t be quite as good. The pork belly can also be frozen for up to 2 months.
17. Nutrition Information Per Serving
- Calories: 485
- Total fat: 38 grams
- Saturated fat: 14 grams
- Cholesterol: 85 milligrams
- Sodium: 890 milligrams
- Total carbohydrates: 22 grams
- Dietary fiber: 0 grams
- Sugars: 19 grams
- Protein: 16 grams
18. Helpful Tips for Perfect Caramelized Honey Glazed Pork Belly
- Don’t skip the blanching step as it removes impurities and ensures clean, pure flavors in the final dish.
- Simmer the pork belly low and slow until fork-tender or it will be tough and chewy no matter how good the glaze is.
- Pat the cooked pork belly dry before glazing to help the glaze adhere better and caramelize properly.
- Use dark soy sauce if you can find it as it adds beautiful color and a subtle sweetness that regular soy sauce lacks.
- Turn the pork belly frequently during glazing to ensure even coating and prevent burning on any one side.
- Watch the heat carefully when caramelizing as honey burns quickly and can go from perfect to bitter in seconds.
- Let the finished pork belly rest briefly so the glaze can thicken and set into that perfect sticky coating.
- Make the pork belly ahead through the simmering step, refrigerate, then glaze just before serving for easier entertaining.
- Add a splash of rice wine or sake to the glaze for extra depth and complexity of flavor.
- Try adding star anise, cinnamon stick, or orange peel to the simmering liquid for different aromatic profiles.
