Recipe Guide:
Savory Honey Glazed Pork Belly Recipe – A Cozy Delight for Every Occasion
When I think about comfort food, my mind drifts to a warm kitchen filled with mouthwatering aromas, reminding me of family gatherings and Sunday dinners. There’s something magical about a perfectly roasted pork belly, its crackling skin wrapping around tender, juicy meat — and that’s where our Savory Honey Glazed Pork Belly comes into play. It’s rich, flavorful, and just the kind of dish that brings everyone together, sharing stories and laughter over a hearty meal. Let’s dive into this culinary adventure!
Why You’ll Love It
- Quick and easy to make
- Comforting homemade flavor
- Made with simple ingredients
- Great for any occasion
- Always a crowd-pleaser
Ingredients You’ll Need
- 450 g pork belly
Choose a piece with a good balance of fat and meat for the juiciest bite. - 10 g kosher salt
This is crucial for enhancing flavor. - 4 g ground cumin
Adds warmth and a hint of earthiness. - 1 g smoked paprika
Brings a subtle smokiness. - 1 g garlic powder
Goodbye, blandness! This adds a robust taste. - 0.5 g cayenne pepper
Just a touch for that little kick! - 60 ml honey
The sweet star of our glaze! - 45 ml dry sherry
Elevates the overall flavor with its richness.
How to Make It
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First, decide whether to keep the pork belly whole or cut it into two manageable slabs of approximately 25 cm x 2.5 cm x 2.5 cm. I love keeping it whole, as it holds in those delightful juices.
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Take a sharp knife and gently score the skin in a crisscross pattern; this helps the seasoning seep in beautifully and promotes even cooking. The sound of the knife gliding through the skin will get your taste buds tingling!
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In a small bowl, blend together the kosher salt, ground cumin, smoked paprika, garlic powder, and cayenne pepper until well mixed. Rub this fragrant mixture all over the pork belly, really pressing it into the scores. Wrap it tightly in plastic wrap and let it sit in the fridge for at least 30 minutes, or, if you can wait, overnight. The longer, the better!
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When you’re ready to cook, remove the pork belly from refrigeration and let it come to room temperature for about 60 minutes — this helps with even roasting. Preheat your oven to 175°C (350°F).
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Place the pork belly skin-side up on a parchment-lined or lightly greased baking tray. Roast it uncovered for 60 minutes, and as it’s cooking, feel free to savor the delicious aromas wafting through your home.
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While the pork belly roasts, mix together the honey and dry sherry in a small bowl. After the first roasting phase, baste your pork belly generously with this golden glaze; it’s going to caramelize beautifully!
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Now, lower the oven temperature to 120°C (250°F) and continue roasting for another 20 minutes. Baste with the glaze one last time during the final 10 minutes to achieve that perfect lacquered finish that means “deliciousness ahead.”
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Once it’s done, allow the pork belly to cool slightly — this helps the juices redistribute so it stays succulent. Slice it to your desired thickness, and prepare for the ooohs and aaahs from your family and friends!
Kitchen Tips
- Time-saving trick: Prepare the pork belly a day ahead to allow the flavors to deepen overnight. You’ll thank yourself later!
- Common mistake fix: If the skin isn’t as crispy as you’d like, pop it under the broiler for a few minutes at the end. Keep a close eye on it, though — it can go from crispy to burnt quickly!
- Flavor variation: Swap dry sherry for apple juice or use maple syrup instead of honey for a unique twist on the glaze.
Serving Ideas
This Savory Honey Glazed Pork Belly shines during family dinners or cozy nights in. Serve it alongside roasted vegetables, creamy mashed potatoes, or a fresh, simple salad to cut through the richness. You could also drizzle a little additional glaze on top for a beautiful finish! If you’re feeling fancy, pair it with a nice glass of wine or a sparkling drink — it truly elevates the experience.
Storing & Leftovers
- To store leftovers, wrap them tightly in foil or place in an airtight container and refrigerate. They should be good for up to 3 days.
- When reheating, pop it in the oven at a low temperature (around 150°C or 300°F) until warmed through. This method helps maintain that lovely crispy texture!
- For a fun leftover idea, use sliced pork belly in sandwiches, or toss it into a hearty salad with fresh greens and a tangy vinaigrette.
FAQs
Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day, as the flavors meld beautifully overnight.
Q: Can I swap any ingredients?
A: Of course! Feel free to experiment with what you have on hand — this recipe is very forgiving.
Q: What’s the best way to serve it?
A: Serve it fresh from the oven while it’s still warm and aromatic for the best experience!
Q: How do I know it’s perfectly cooked?
A: Look for those golden edges and that delicious, inviting smell — that’s your sign it’s ready!
Final Thoughts
Cooking this Savory Honey Glazed Pork Belly is more than just preparing a meal; it’s about creating moments that linger — around the table, in laughter, and in shared love for good food. I hope you feel inspired to make this dish and share it with those you hold dear. It has a special way of bringing everyone together, making it a staple in your own kitchen. Happy cooking, and enjoy every flavorful bite!
Savory Honey Glazed Pork Belly
Ingredients
Method
- Decide whether to keep the pork belly whole or cut it into two manageable slabs.
- Score the skin in a crisscross pattern to help the seasoning seep in.
- Blend together the kosher salt, ground cumin, smoked paprika, garlic powder, and cayenne pepper and rub it all over the pork belly.
- Wrap the pork belly tightly in plastic wrap and refrigerate for at least 30 minutes or overnight.
- Remove from fridge and let come to room temperature for about 60 minutes.
- Preheat your oven to 175°C (350°F).
- Place the pork belly skin-side up on a parchment-lined or lightly greased baking tray.
- Roast uncovered for 60 minutes and enjoy the aromas.
- Mix together honey and dry sherry in a small bowl and baste the pork belly after the first roasting phase.
- Lower the oven temperature to 120°C (250°F) and continue roasting for another 20 minutes.
- Baste with the glaze during the final 10 minutes for a perfect lacquered finish.
- Allow the pork belly to cool slightly before slicing.
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