Highlight
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!
Highlight
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.
Ingredients
→ Pork Belly
→ Glaze
→ Spice Rub
Steps
Let the meat sit for a bit to cool down. Then slice it up and dig in.
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.
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.
If you marinated overnight, let the pork belly hang out at room temp for about an hour before sliding it into the oven.
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.
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
- 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