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Juicy Honey Glazed Pork Belly

Category: Satisfying Main Dishes for Every Occasion

Get ready for juicy pork belly with crazy-crunchy skin and a sweet glaze. This version uses cayenne, smoked paprika, garlic, and cumin to season the pork before roasting in the oven uncovered so the crackling really pops. At the end, it’s brushed all over with a thick honey sherry coating that goes sticky and caramelized in the heat. Every slice hits that sweet spot between melt-in-your-mouth meat and a shattery crisp bite. Pass it as a crowd-pleasing starter or bring it to dinner for pure comfort with loads of flavor and texture.

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Barbara Chef
Updated on Sat, 28 Jun 2025 18:09:29 GMT
Slices of pork belly on a wooden board. Highlight
Slices of pork belly on a wooden board. | cookwithcarla.com

Sweet sticky pork belly with golden crispy skin always wows everyone. The inside stays soft and tender, the outer crunch just perfect. This is my go-to when I want bold flavors and super easy prep that still feels special.

The first time I cooked pork belly this way, the crackling skin absolutely shocked me—it was so crunchy. Now it’s what my friends ask for every holiday because everyone wants that honey crunch and caramel glaze.

Tasty Ingredients

  • Pork belly: get around a pound, look for nice layers of fat and meat, and buy it fresh for best cooking
  • Kosher salt: brings out moisture for max crunch, grab coarse so it’s easy to sprinkle
  • Cumin: gives warm, earthy notes, fresh ground tastes way better
  • Smoked paprika: smoky, rich flavor, Spanish type is awesome if you spot it
  • Garlic powder: adds a big punch of aroma, finer is nicer for blending
  • Cayenne powder: mild heat, use more if you want it spicy
  • Honey: makes that awesome sugar-glossy finish, light floral types smell the nicest
  • Dry sherry: balances out, best if you use a drinkable bottle

Simple Instructions

Let Pork Rest:
If chilled, let pork belly warm up on the counter for about an hour before baking so it cooks evenly.
Spice Rub Time:
Stir up cumin, paprika, garlic powder, salt, and cayenne in a small dish. Rub it onto all sides of the pork, pressing it in. Wrap and chill thirty minutes or longer overnight if you want bolder taste.
Glaze Coat Next:
Mix honey with dry sherry. Brush this all over the pork. Lower oven heat to two fifty, bake twenty minutes to help it stick. Baste again and go for ten more minutes. The sticky goodness should smell awesome and sound crackly.
Crispy Oven Bake:
Fire up your oven to 350 Fahrenheit. Line a tray with parchment or grab a deep dish. Place pork skin side up, roast uncovered an hour to dry and get bubbly crust.
Get it Ready:
Pat pork belly dry and slice into big strips or keep whole. Score the fat in small crisscross lines to soak in seasoning and glaze.
Rest & Enjoy:
Let it hang out a few minutes after baking so it stays juicy. Slice up and snack while it’s still warm and crunchy!
A serving plate piled with golden honey pork belly slices. Highlight
A serving plate piled with golden honey pork belly slices. | cookwithcarla.com

Pork belly always takes me back to cooking with my dad on Sundays. We’d laugh waiting for the skin to snap and pop in the oven. Even now, the smell makes my kitchen feel cozy and bright for the whole day.

How to Keep It Fresh

Wrap up leftovers tight and they'll last three days in the fridge. If the skin goes soft, toss slices under the broiler for three minutes to get crunchy again. Skip freezing with the glaze, as it gets weird, but you can freeze plain roasted pork belly easy.

Swap Options

Trade out sherry for orange juice or a splash of apple cider vinegar for a citrus twist. No kosher salt? A little soy sauce brings extra depth. Want more smoky taste? Use sweet smoked paprika.

How to Serve

Slice the pork and lay it over rice, or stuff into bao buns for snacks. It’s great on crunchy salads or next to garlicky greens. Top with some fresh scallions or cilantro for a tasty burst of color.

History & Traditions

All over the world—from Asian street food to soul food in the South—pork belly is a favorite. This spin combines barbecue’s caramel goodness with sticky Asian glazes. Roasting slowly is the trick for both that tender bite and crispy top.

Recipe FAQs

→ How do you get crispy skin on pork belly?

Leave the pork belly in the fridge overnight, uncovered, to dry out the top. Score the skin, then use a dry rub. Roast at high heat so the skin gets super crunchy.

→ What does honey add to pork belly?

Honey brings a lovely sweetness and sticky look. It mellows the spice and makes the pork all glossy once brushed on top.

→ Can I prep pork belly ahead of time?

You sure can! Letting it chill with the spices in the fridge overnight locks in flavor and makes things easier on cook day.

→ What is the best way to slice pork belly?

Let it rest for a bit out of the oven. Grab a sharp, serrated knife to gently slice through the crackly top and soft bits below.

→ What can I serve with honey glazed pork belly?

Try it with simple salads, tangy pickles, roasted veg, or some fluffy rice—these help balance out the sweet and rich notes.

→ Why use sherry in the glaze?

Sherry gives a light fruity twist and a touch of zing. It boosts both the honey flavor and the glaze’s depth.

Crispy Honey Pork Belly

Roasted pork belly turns crispy and gets covered in sweet and spiced honey for an irresistible finish.

Prep Time
30 min
Cook Time
90 min
Total Time
120 min

Category: Main Dishes

Difficulty: Intermediate

Cuisine: American

Yield: 4 Servings

Dietary Preferences: Gluten-Free, Dairy-Free

Ingredients

→ Pork Belly

01 450 g pork belly

→ Glaze

02 60 ml honey
03 45 ml dry sherry

→ Spice Rub

04 2 teaspoons ground cumin
05 2 teaspoons kosher salt
06 0.25 teaspoon cayenne pepper
07 0.5 teaspoon garlic powder
08 0.5 teaspoon smoked paprika

Steps

Step 01

Let the meat sit for a bit to cool down. Then slice it up and dig in.

Step 02

Combine the sherry and honey in a bowl. Spread this mix all over the pork belly. Lower the oven to 120°C and keep cooking for another 20 minutes, brushing with more glaze. Give it one more baste and let it finish baking for the last 10 minutes.

Step 03

Set the oven to 175°C. Place the pork belly, skin facing up, on a tray lined with baking paper or in a deep roasting dish. Bake it open in a greased pan for an hour.

Step 04

If you marinated overnight, let the pork belly hang out at room temp for about an hour before sliding it into the oven.

Step 05

Mix your cumin, salt, smoked paprika, cayenne, and garlic powder in a bowl. Rub all that spice onto every side of the belly, really press it in. Wrap it tight with plastic wrap and chill it in the fridge for at least 30 minutes. Longer—like overnight—is even better.

Step 06

Keep your pork belly whole or split it into two pieces, about 25 cm by 2.5 cm by 2.5 cm each. Score the skin in a checkered pattern using a really sharp knife.

Notes

  1. Your pork will taste awesome and have better texture if you let it soak up those spices in the fridge all night.

Required Equipment

  • Good sharp knife
  • Mixing bowls
  • Plastic wrap
  • Baking tray or roasting pan
  • Baking parchment
  • Brush for glazing

Nutritional Information (Per Serving)

This data is for informational purposes only and doesn’t replace medical advice.
  • Calories: 667
  • Fat: 60 g
  • Carbs: 19 g
  • Protein: 11 g