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Savory Honey Glazed Pork Belly Recipe

Savory Honey Glazed Pork Belly Recipe
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★★★★★

4.9 from 22 reviews

This Savory Honey Glazed Pork Belly recipe features tender, flavorful pork belly coated with a spicy rub and glazed with a sweet honey and dry sherry mixture. Roasted to perfection, this dish offers a delightful balance of smoky, sweet, and savory flavors with a beautifully caramelized crust.

Ingredients

Scale

Meat

  • 1 pound pork belly

Spice Rub

  • 2 teaspoons kosher salt
  • 2 teaspoons ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper

Glaze

  • 1/4 cup honey
  • 3 tablespoons dry sherry

Instructions

  1. Prepare and Score the Pork Belly: Decide whether to keep your pork belly whole or slice it into two 10″ x 1″ x 1″ slabs, depending on the size of the pork belly you are working with. Score the skin of the pork belly with a sharp knife, creating crosshatch marks. This scoring will help the flavors to penetrate deeper into the meat and promote even cooking.
  2. Apply the Spice Rub and Marinate: In a small bowl, mix together the kosher salt, ground cumin, smoked paprika, garlic powder, and cayenne pepper. Generously rub the spice blend on all sides of the pork belly, pressing firmly to ensure the spices adhere and the meat is well coated. Wrap the seasoned pork belly tightly in plastic wrap and refrigerate for at least 30 minutes, or for more intense flavor, marinate it overnight.
  3. Bring to Room Temperature and Preheat the Oven: If you have refrigerated the pork belly overnight, remove it from the fridge and let it sit on the counter for about an hour to come to room temperature before roasting. Preheat your oven to 350°F. This step ensures even cooking throughout the meat.
  4. Roast the Pork Belly: Place the pork belly skin-side up on a baking tray lined with parchment paper or in a deep baking dish. Roast the pork belly uncovered for 60 minutes. Ensure the pan is lightly greased to prevent sticking and to promote even browning of the skin.
  5. Baste with Honey Sherry Mixture and Continue Cooking: In a small bowl, combine honey and dry sherry. After the first hour of roasting, baste the pork belly with the honey sherry mixture. Reduce the oven temperature to 250°F and continue to render the pork for an additional 20 minutes. Baste the pork one more time before the final 10 minutes of cooking to achieve a glossy, caramelized finish.
  6. Cool and Serve: Once cooked, allow the pork belly to cool slightly before slicing. This rest period lets the juices redistribute, enhancing the tenderness and flavor of the meat. Slice and enjoy your perfectly roasted pork belly as a main dish or as an addition to other recipes.

Notes

  • Scoring the pork belly skin is crucial for allowing the flavors to penetrate and rendering the fat properly.
  • Marinating overnight intensifies the flavor but a minimum of 30 minutes is sufficient if short on time.
  • Use a sharp knife to score the skin without cutting too deep into the meat.
  • Allowing the pork belly to come to room temperature before roasting promotes even cooking.
  • Basting multiple times helps develop a rich, caramelized glaze.
  • Rest the meat after roasting for optimal juiciness and tenderness.

Nutrition

Keywords: pork belly, honey glazed pork, savory pork belly, roasted pork belly, honey sherry glaze, spicy pork belly

Find it online: https://leofoster.com/savory-honey-glazed-pork-belly-recipe/