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Honey Roasted Pork Belly

This came about as part of my recent effort to use up the “odder” bits in the freezer before we get our next side of beef in a couple of months and our next hog shortly afterwards.

If you’ve been hanging around here for any amount of time at all, you know that I love me some pork belly and some Asian food.  Recently I found the recipe for Char Siu – Chinese Barbecued Pork – on Foodgawker and was immediately smitten.  An Asian recipe for pork belly?  Count me in!

Of course, I tweaked the recipe to make it more suitable for my diet (I really need to learn to make my own hoisin sauce) but the recipe is essentially the same.  The biggest change is the marinade time – the original recipe calls for 2 to 3 hours, but it really should go for 4 or more.  I marinated mine for 8, and I wouldn’t hesitate to do it overnight.  It’s just going to make it all the more tasty.

In the interest of transparency, this was not Beloved or The Young One’s favorite pork belly recipe, although they certainly didn’t turn it down.  I, on the other hand, loved it and would gladly eat it again.

This is extremely rich, so I served it as an appetizer.

Honey Roasted Pork Belly. Sweet honey and exotic five-spice complement the rich meatiness of this excellent pork belly dish.

5.0 from 1 reviews
Honey Roasted Pork Belly
Serves: 4 to 6
  • 1 pound pork belly, skin removed
  • 2 tablespoons Chinese rice wine or dry sherry
  • 2 tablespoons tamari or gluten-free soy sauce
  • 2 tablespoons coconut sugar
  • 1 tablespoon garlic powder
  • 1/2 teaspoon Chinese five-spice
  • 2 tablespoons honey
  1. In a small bowl, whisk together the rice wine, tamari, coconut sugar, garlic powder and Chinese five-spice. Place the pork belly in a large, resealable plastic bag and pour in the marinade. Press out as much air as you can and seal the bag. Turn several times to coat the pork and refrigerate for at least 4 hours.
  2. Preheat the oven to 325°F.
  3. Remove the pork belly from the plastic bag, allowing the excess marinade to drain off (discard the marinade); place the pork in an oven safe dish just large enough to hold it. Brush the top with one tablespoon of the honey.
  4. Roast the pork for about 45 minutes to an hour, turning it halfway through; brush with the remaining honey. The pork is done when the outsides begin to crisp and turn dark brown and the center of the meat feels firm.
  5. Remove the pork from oven and allow it to rest, loosely covered, for 5 to 10 minutes. Cut into slices; arrange on a platter and serve.
  6. Nutrition (per serving): 243 calories, 20.1g total fat, 27.2mg cholesterol, 348.8mg sodium, 110mg potassium, 10g carbohydrates, <1g fiber, 8.2g sugar, 4.5g protein


Oh yum!
This sounds sooooo good!

Lisa says:

Bring on the pork belly recipes!!!!!

Be says:

Good enough to be devoured!

[…] I’ve been playing with roasted pork belly on my own, but next time I buy it this recipe from Jan’s Sushi Bar will be my go to preparation. […]

Alex says:

I haven’t tried making pork belly again since I failed that one time, but this looks like it would be fool proof! (Me being the fool)

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Sheila says:

Hi, love love love the coffee-peach glaze recipe. Had pork belly the first time in Austin TX at a sushi bar! And, I love me some pork belly too, in fact, my second attempt is in the sous vide now.

I want to try this recipe next, but am not a fan of Chinese five spice…any alternative suggestions?

Thanks for the prk belly recipes!

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