Description
Savory Honey Glazed Pork Belly is a flavorful dish featuring tender pork belly coated in a sweet and savory glaze.
Ingredients
Scale
- 450 g pork belly
- 10 g kosher salt
- 4 g ground cumin
- 1 g smoked paprika
- 1 g garlic powder
- 0.5 g cayenne pepper
- 60 ml honey
- 45 ml dry sherry
Instructions
- Decide whether to keep the pork belly whole or cut into two slabs of approximately 25 cm x 2.5 cm x 2.5 cm each. Using a sharp knife, score the skin in a crosshatch pattern to aid flavor absorption and promote even cooking.
- In a small bowl, blend salt, ground cumin, smoked paprika, garlic powder, and cayenne pepper. Rub the mixture thoroughly on all sides of the pork belly, pressing to adhere. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes, or overnight for deeper flavor.
- Remove pork belly from refrigeration and let sit at room temperature for 60 minutes to ensure even roasting. Preheat oven to 175°C.
- Place pork belly skin-side up on a parchment-lined or lightly greased baking tray or deep baking dish. Roast uncovered for 60 minutes.
- Combine honey and dry sherry in a small bowl. After the initial roast, baste the pork belly generously with the glaze.
- Lower oven temperature to 120°C. Continue roasting for 20 minutes. Baste with additional glaze before the final 10 minutes to achieve a lacquered finish.
- Allow pork belly to cool slightly for juices to redistribute. Slice to desired thickness for serving.
Notes
- Refrigerating overnight intensifies the flavor.
- Make sure to let the pork belly sit at room temperature before roasting for more even cooking.
- Prep Time: 30 minutes (or overnight if marinating)
- Cook Time: 80 minutes
- Category: Main Dish
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 100 g
- Calories: 320
- Sugar: 11 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 27 g
- Cholesterol: 70 mg