Savory Honey Glazed Pork Belly Recipe

If you’ve been on the hunt for a show-stopping dish that brings together bold flavors and melt-in-your-mouth texture, look no further than this Savory Honey Glazed Pork Belly. It’s that perfect harmony of sweet, spice, and richness, all wrapped up in tender, crispy pork belly that will have your family and friends asking for seconds. Every bite bursts with caramelized honey sweetness balanced against smoky cumin and paprika, making this recipe a guaranteed crowd-pleaser and an impressive centerpiece for any meal.

Ingredients You’ll Need

The beauty of this Savory Honey Glazed Pork Belly is how it relies on a handful of simple, quality ingredients to create layers of flavor and perfect texture. Each component does its part, from the smoky spices that build depth to the honey that glazes the pork with a shiny, luscious finish.

• 1 pound pork belly: Choose a well-marbled piece for tender, juicy results with crispy skin.
• 2 teaspoons kosher salt: Essential for seasoning and drawing out moisture to crisp the skin.
• 2 teaspoons ground cumin: Adds a warm, earthy aroma that complements the pork beautifully.
• 1/2 teaspoon smoked paprika: Gives a subtle smoky depth and a rich red color.
• 1/2 teaspoon garlic powder: Infuses the meat with mellow, savory undertones.
• 1/4 teaspoon cayenne pepper: A gentle kick of heat to brighten the dish.
• 1/4 cup honey: Creates that irresistible glossy glaze and lends natural sweetness.
• 3 tablespoons dry sherry: Adds a sophisticated tang and helps balance the honey’s sweetness.

How to Make Savory Honey Glazed Pork Belly

Step 1: Prepare and Score the Pork Belly

Start by deciding if you want to cook the pork belly whole or sliced into two manageable slabs about 10 inches long. Scoring the skin in a crosshatch pattern is key here—it helps the spices penetrate deeply and encourages the skin to crisp up beautifully during roasting. Take your time with this; a sharp knife will give you clean cuts without tearing the meat.

Step 2: Apply the Spice Rub and Marinate

Mix together kosher salt, cumin, smoked paprika, garlic powder, and cayenne pepper to create your spice rub. Rub it generously over every inch of the pork, pressing firmly so those flavors stick well. Wrap the pork belly in plastic wrap and refrigerate it for at least 30 minutes to let the spices meld—overnight marinating will make this Savory Honey Glazed Pork Belly even more flavorful and irresistible.

Step 3: Bring to Room Temperature and Preheat the Oven

Before roasting, remove your pork belly from the fridge and let it rest on the counter for about an hour. This ensures even cooking and helps prevent that dry texture you don’t want. Meanwhile, preheat your oven to 350°F so it’s ready to transform your pork belly into a crispy, succulent masterpiece.

Step 4: Roast the Pork Belly

Place the pork belly skin side up on a parchment-lined baking tray or deep dish lightly greased to avoid sticking. Roast uncovered for 60 minutes, allowing the fat to render, the skin to crisp, and the meat to become tender. The aroma at this stage will already have your kitchen smelling divine.

Step 5: Baste with Honey Sherry Mixture and Continue Cooking

Combine honey and dry sherry in a small bowl and use this mixture to baste the pork belly after the initial hour. Lower your oven heat to 250°F and roast for another 20 minutes to slowly caramelize the glaze. Don’t forget to baste once more during the final 10 minutes to build that shimmering, sticky finish that makes this Savory Honey Glazed Pork Belly downright addictive.

Step 6: Cool and Serve

Once roasted to perfection, let the pork belly cool slightly. This resting period is essential—it lets the juices settle so every slice is juicy and tender, not dry. Slice it beautifully, serve, and watch everyone light up with delight as they taste the incredible balance of sweet, spice, and savory goodness.

How to Serve Savory Honey Glazed Pork Belly

Garnishes

Simple garnishes can elevate the dish and add a pop of freshness. Try sprinkling chopped fresh parsley or cilantro on top for a burst of color and an herbal note. Thinly sliced green onions also add crunch and mild sharpness that plays off the rich pork blissfully.

Side Dishes

You want sides that’ll complement without overpowering this star dish. Creamy mashed potatoes or garlic mashed cauliflower soak up that lovely honey glaze beautifully. Alternatively, roasted seasonal vegetables or a crisp green salad with a tangy vinaigrette balance the richness perfectly.

Creative Ways to Present

For a fun twist, turn your Savory Honey Glazed Pork Belly into sliders by layering slices on soft buns with crunchy pickles and a swipe of mustard mayo. Or serve it atop steamed jasmine rice garnished with toasted sesame seeds and thinly sliced chili for an Asian-inspired feast that everyone will rave about.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which might be tough), wrap them tightly in foil or place in an airtight container and store in the fridge for up to 3 days. The flavors actually deepen as it rests, making for even better sandwiches or quick reheated meals.

Freezing

You can freeze cooked Savory Honey Glazed Pork Belly by wrapping it well in plastic wrap followed by foil or placing it in a freezer-safe container. It will keep nicely for up to 2 months. Thaw gently overnight in the fridge before reheating to preserve texture.

Reheating

Reheat pork belly gently in a preheated oven at 300°F, covered loosely with foil, until warmed through. This method keeps the meat tender and the glaze shiny. Avoid microwaving if possible, as it can toughen the pork and dull the beautiful glaze.

FAQs

Can I use pork shoulder instead of pork belly?

Pork shoulder has a different fat content and texture, so it won’t crisp up the same way. Pork belly is best for achieving that signature crispy skin and luxurious bite that defines this dish.

How spicy is this pork belly with the cayenne?

The cayenne pepper adds just a subtle warmth that balances the sweetness of the honey—it’s not overpowering. Feel free to adjust the amount to your heat preference.

Is dry sherry necessary, or can I substitute it?

Dry sherry adds a unique complexity and acidity that enhances the glaze, but you can substitute with a dry white wine or apple cider vinegar mixed with a splash of water if needed.

Should I score the fat or the skin only?

Score the pork belly skin only. This helps crisp the skin while maintaining the juicy pork beneath. Avoid cutting too deeply into the meat to prevent drying out.

Can I prepare this recipe a day ahead?

Absolutely! Marinating the pork belly overnight actually improves the depth of flavor, making your Savory Honey Glazed Pork Belly even more amazing when cooked.

Final Thoughts

This Savory Honey Glazed Pork Belly is one of those dishes that truly feels like a celebration every time you make it. The combination of textures and flavors is downright unforgettable, and it’s surprisingly simple to prepare with ingredients you can easily find. I hope this recipe inspires you to create a memorable meal that brings warmth and joy to your table. Don’t just take my word for it—try it out and savor every delicious bite!

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