Best 5 Honey Glazed Crispy Pork Belly Recipes
Prepare to tantalize your taste buds with our remarkable Honey-Glazed Crispy Pork Belly recipe, a culinary masterpiece that seamlessly blends sweet and savory flavors. This dish, often considered a crown jewel of Chinese cuisine, promises an explosion of taste and texture that will leave you craving for more. Get ready to embark on a culinary journey as we guide you through the steps of creating this exceptional dish.
In addition to our featured Honey-Glazed Crispy Pork Belly recipe, we offer a delectable array of other pork belly recipes to satisfy your cravings. Indulge in the aromatic flavors of our Steamed Pork Belly with Black Bean Sauce, where tender pork belly is enveloped in a rich and savory sauce. For a taste of traditional Cantonese cuisine, try our Claypot Pork Belly with Preserved Vegetables, a hearty and comforting dish that combines the flavors of pork belly, preserved vegetables, and aromatic spices.
If you prefer a spicy kick, our Szechuan Pork Belly Stir-Fry will set your taste buds ablaze with its fiery and aromatic sauce. And for those who love the sweet and sour harmony, our Sweet and Sour Pork Belly is a delightful combination of crispy pork belly coated in a tangy and flavorful sauce.
No matter your preference, our curated collection of pork belly recipes has something to offer every palate. Get ready to immerse yourself in a world of flavors as you explore the culinary wonders of pork belly, one delicious recipe at a time.
HONEY-GLAZED PORK BELLY BURNT ENDS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 4h20m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Set up a smoker or grill with a smoke box to 300 degrees F using cherry, apple or hickory wood.
- Cut the pork belly into 2-inch-wide strips, then into 2-inch cubes. Toss in a bowl with the BBQ rub and oil. Lay out the cubes fat-side down on a wire rack, with a bit of space between each cube.
- Place the rack in the smoker or on the grill over indirect heat and cook until the cubes are a deep mahogany and permeated with smoke, about 2 hours.
- Place the pork belly cubes into an aluminum pan. Sprinkle all over with the butter pieces and brown sugar. Cover the pan with aluminum foil, return to the smoker or the grill over indirect heat and cook until super tender, another 1 1/2 to 2 hours.
- In a medium bowl, combine the BBQ sauce, honey, apple cider vinegar and hot sauce. Remove the aluminum foil, pour the BBQ sauce mixture over the pork belly cubes and toss to coat. Place back in the smoker or on the grill and cook, uncovered, until caramelized, another 5 to 10 minutes.
HONEY GLAZED CRISPY PORK BELLY
Roasted and crunchy on the outside, fork-tender on the inside, this honey glazed crispy pork belly is simply mouth-watering!
Provided by Kevin Is Cooking
Categories Appetizers
Time 2h
Number Of Ingredients 8
Steps:
- Keep whole or slice into 2 10" x 1" x 1" slabs of pork belly, depending on size of pork belly. Score the skin with a sharp knife with crosshatch marks.
- In a small bowl mix together the spice rub. Rub the spice blend on all sides of the pork belly, pressing to ensure it adheres and is coated. Wrap in plastic wrap and refrigerate for 30 minutes (preferably overnight).
- If refrigerated over night, place on counter to come to room temperature an hour prior to roasting. Preheat your oven to 350°F. Place pork belly on baking tray lined with parchment or a deep baking dish. Roast uncovered in greased pan for 60 minutes (skin side up).
- In a small bowl combine honey and dry sherry. Baste pork belly with honey sherry mixture. Drop temperature to 250°F and continue to render for 20 minutes. Baste one more time and continue cooking for 10 more minutes.
- Allow to cool slightly before slicing.
Nutrition Facts : Calories 667 kcal, Carbohydrate 19 g, Protein 11 g, Fat 60 g, SaturatedFat 22 g, Cholesterol 82 mg, Sodium 1203 mg, Fiber 1 g, Sugar 18 g, UnsaturatedFat 34 g, ServingSize 1 serving
HONEY GLAZED PORK BELLY
Marinated for twenty-four hours, this flavorful pork belly is then brushed with honey and then roasted. Add to soup, buns, or enjoy in slices during a meal.
Provided by Elaine Luo
Categories Side
Yield 3-4 servings
Number Of Ingredients 12
Steps:
- Clean the pork belly and drain.
- In a large bowl, mix all the ingredients for sauce well and add smashed garlic and Chinese five spice powder.
- Marinate the pork belly with the sauce for at least 4 hours, overnight is highly recommended.
- Preheat oven to 200 degree C.
- Prepare a small bowl to mix the 1 tablespoon honey and ½ tablespoon hot water. Brush the honey sauce on both sides of the pork belly. Roast for around 30 minutes.
- Turn over and brush the honey water again. Roast for another 15 to 20 minutes.
- Cool down for several minutes and cut into slices before serving.
- Serve warm and re-heat if necessary.
BOURBON-GLAZED PORK BELLY CHUNKS
Your guests will snap up these cubes of crispy belly pork in sticky, sweet whiskey marinade with soy, anise and honey flavours
Provided by Good Food team
Categories Buffet, Starter
Time 3h45m
Yield Serves 6-8 with other canapés
Number Of Ingredients 7
Steps:
- Heat oven to 160C/140C fan/gas 3. Pour 100ml of the bourbon into a small, shallow roasting tin and add the star anise. Season the pork belly, put in the tin and cover tightly with foil. Bake for 3 hrs. Remove from the oven and leave to cool for at least 1 hr. You can chill the pork for up to 2 days at this stage.
- Heat oven to 200C/180C fan/gas 6. Remove the pork from the tin. Using a small, sharp knife, pare away the rind from the meat, leaving a small layer of fat. Cut the meat into 2cm chunks and return to the tin. Roast for 20 mins until crisp and sizzling, turning regularly.
- Meanwhile, tip the ketchup, soy sauce, honey and remaining bourbon into a small pan. Set over a high heat and bubble for 5 mins until thick and syrupy. Pour over the chunks of pork and toss to coat. Roast for 10 mins more until sticky.
- Snip the chives into the sour cream, if you like, and serve alongside the pork chunks with cocktail sticks.
Nutrition Facts : Calories 273 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Protein 16 grams protein, Sodium 1.1 milligram of sodium
CHINESE-STYLE GLAZED PORK BELLY RECIPE BY TASTY
This Chinese-style pork belly is sweet, salty, and perfectly tender. Slowly cooking the pork in a flavorful mixture of garlic, ginger, and brown sugar gives it that signature sticky-sweet glaze that pairs perfectly with salty soy sauce. Serve it over rice for the ultimate dinner and forget you ever wanted to order take-out.
Provided by Alvin Zhou
Categories Dinner
Time 1h
Yield 2 servings
Number Of Ingredients 12
Steps:
- Cut the pork belly into roughly 1-inch (2 ½ cm) cubes.
- Bring 1 liter of water to a boil in a pot, then add the pork, ginger, onion, and garlic, and cook for 3-4 minutes.
- Remove the pork from the water using a slotted spoon and drain on a plate lined with a paper towel. Discard the remaining water and vegetables.
- Clean and dry the pot, then return it to high heat and add the olive oil. Return the pork to the pan and cook until browned. The oil may pop and splatter, so be careful.
- Add the brown sugar, then reduce the heat to low. Stir continuously until the sugar has melted, caramelized, and coated the pork evenly.
- Immediately add the soy sauces and rice wine, stirring continuously for 5-6 minutes more, or until the liquid has reduced to a thick glaze.
- Add the remaining 250 milliliters of water. Stir, cover, and simmer for about 45 minutes. Make sure the mixture is at a low simmer, not boiling. Stir every 10 minutes or so, adding more water if the pot is getting dry.
- Remove the lid. The sauce should coat the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced.
- Serve immediately over a bowl of rice and sprinkle with sliced green onions.
- Nutrition Calories: 1704 Fat: 162 grams Carbs: 27 grams Fiber: 1 gram Sugars: 9 grams Protein: 30 grams
- Enjoy!
Tips:
- Choose Quality Pork Belly: Select pork belly with good marbling and a thick layer of skin. This will help ensure a crispy and flavorful result.
- Score the Skin: Use a sharp knife to score the pork belly skin in a cross-hatch pattern. This will help the skin crisp up and allow the flavors to penetrate.
- Use a Dry Rub: Apply a mixture of salt, pepper, and other spices to the pork belly before cooking. This will help enhance the flavor and create a delicious crust.
- Roast Slowly: Roast the pork belly at a low temperature for an extended period. This will help render the fat and create a tender and juicy interior.
- Glaze with Honey: In the last 30 minutes of cooking, brush the pork belly with a honey glaze. This will add a sweet and sticky coating to the pork belly.
Conclusion:
Honey-glazed crispy pork belly is a delicious and impressive dish that is perfect for any occasion. By following the tips and steps outlined in this article, you can create a pork belly that is crispy on the outside, tender on the inside, and bursting with flavor. Serve it as a main course with your favorite sides, or slice it up and add it to sandwiches or salads. Enjoy!
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