Honey Garlic Roast Pork Belly Slices Recipe
There are some recipes that are truly unforgettable, and this Honey Garlic Roast Pork Belly Slices recipe is exactly that for me. I remember the first time I tried it, lured in by the intoxicating aroma of garlic and soy caramelizing together in the oven. The pork belly was sticky and sweet on the outside, fork-tender on the inside, and paired beautifully with a bed of fluffy rice and crisp baby bok choy. It was one of those dinners where silence falls over the table, only broken by the occasional satisfied sigh.
I love working with pork belly because it’s such a forgiving and flavorful cut. This recipe leans into that richness with a bold honey garlic sauce that strikes the perfect balance of sweet, salty, and umami. Roasting it lets the fat render slowly, creating that golden lacquered crust that you can’t resist scraping every last bit of off the baking pan. It’s the kind of dish you’ll find yourself thinking about long after the plates are cleared.
If you’re anything like me, you want meals that are impressive but not fussy. This is one of those. You can marinate ahead of time and roast it off in under an hour. It’s the perfect balance between low effort and high reward. If you’re into flavors that pack a punch, check out my recipes for Creamy Garlic Chicken Breasts and Marry Me Chicken Pasta too.
Why You’ll Love This Honey Garlic Roast Pork Belly Slices Recipe
This recipe is pure flavor magic. The combination of honey, garlic, soy sauce, and rice vinegar creates a glaze that’s deeply savory with just the right amount of sweetness to enhance the pork’s richness. It’s simple enough for a weeknight dinner but impressive enough to serve guests. Whether you serve it over jasmine rice or with stir-fried vegetables, every bite is guaranteed to satisfy. Plus, you can easily prep it ahead and pop it in the oven whenever you’re ready. And let’s be real—that sticky, glistening finish is what dinner dreams are made of.
How to Make the Honey Garlic Roast Pork Belly Slices Recipe
Step 1: Prepare the Marinade
In a bowl, whisk together soy sauce, honey, minced garlic, rice vinegar, a splash of sesame oil, and a pinch of black pepper. You want it glossy and slightly thick.
Step 2: Marinate the Pork Belly
Slice the pork belly into long strips about ¾-inch thick. Place them in a zip-top bag or shallow dish and pour the marinade over. Refrigerate and let it soak in for at least 2 hours, ideally overnight for deeper flavor.
Step 3: Roast the Pork Belly
Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Arrange the pork belly slices in a single layer. Roast for 25 minutes, flipping halfway through and basting with reserved marinade.
Step 4: Broil for Finish
For a caramelized finish, broil the pork belly for 3–5 minutes until the edges are crispy and lacquered. Keep a close eye to prevent burning.
Recipe Variations and Possible Substitutions
If you’re out of rice vinegar, apple cider vinegar or white wine vinegar will work in a pinch. For a spicy kick, stir in some sriracha or gochujang to the marinade. Don’t eat pork? This recipe works surprisingly well with boneless, skin-on chicken thighs too. Looking for a sugar-free version? Swap honey with monk fruit syrup or a sugar-free maple substitute. You can also switch out soy sauce for tamari or coconut aminos if you need it gluten-free.
Serving and Pairing Suggestions
This dish is a centerpiece on its own, but it shines even brighter when paired thoughtfully. Serve the honey garlic pork belly over a fluffy bed of jasmine or basmati rice to soak up all that incredible sauce. Add stir-fried bok choy or broccolini on the side for a bright, crisp contrast. Roasted shiitake mushrooms or sautéed green beans also work wonderfully. For drinks, a chilled glass of riesling or a cold ginger beer complements the sweetness and richness perfectly.
You can also slice the pork belly and serve it inside bao buns with a quick slaw and a drizzle of hoisin. It’s a great way to turn this dish into a party appetizer or fun dinner idea.
Storage and Reheating Tips
Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, the oven is your best friend. Place the slices on a baking tray, cover loosely with foil, and heat at 350°F until warmed through (about 10–15 minutes). For a quicker option, microwave them in 30-second bursts, though you’ll lose a bit of that crisp edge.
If you want to freeze them, wrap each slice in parchment paper and then in foil before placing in a freezer-safe bag. They’ll keep well for up to 2 months. Just thaw overnight in the fridge and reheat as mentioned above.
Frequently Asked Questions
Can I make this recipe ahead of time?
Absolutely! You can marinate the pork belly a day in advance and keep it in the fridge. When you’re ready to cook, just pop it in the oven and you’re set.
What cut of pork belly should I use?
Go for skinless pork belly with a good ratio of fat to meat. Too much fat and it gets greasy; too little and it won’t be as tender.
Can I use this marinade on other meats?
Yes! It’s delicious on chicken thighs, drumsticks, or even salmon. Just adjust the cooking time accordingly.
What if I don’t have a wire rack for roasting?
You can place the pork belly directly on a foil-lined baking sheet, but you may want to flip it more often to get even caramelization.
Is there a way to make this less sweet?
You can reduce the honey slightly or balance it with a touch more soy sauce or rice vinegar if you prefer a more savory glaze.
Related Recipe You’ll Like
If you loved this Honey Garlic Roast Pork Belly Slices recipe, you’ll definitely want to try some of my other savory, flavor-packed creations. My Creamy Garlic Chicken Breasts offer the same bold garlic undertone but in a creamy, indulgent format. You might also enjoy the hearty and comforting Shipwreck Dinner, a one-pan wonder that’s perfect for busy nights. For a touch of spicy sweetness, the Candied Jalapeños make an excellent topping or side to any pork-based meal.
Save and Share This Recipe for Later
If this Honey Garlic Roast Pork Belly Slices recipe made your mouth water, don’t forget to save it for later. Pin it to your favorite recipe board on Pinterest so you can come back to it anytime. Share it with your friends and family on Facebook or Instagram, and tag me when you do. I’d love to see how your version turns out! Whether you’re planning a cozy weeknight dinner or your next gathering, this is a recipe worth passing around.
Honey Garlic Roast Pork Belly Slices Recipe
This Honey Garlic Roast Pork Belly Slices recipe delivers bold, mouthwatering flavor with minimal effort. The tender pork belly slices are marinated in a luscious blend of soy sauce, honey, garlic, and rice vinegar, then roasted to perfection for a sticky, caramelized glaze. It’s the ideal choice for a satisfying dinner, whether served over rice or tucked into bao buns. With its sweet and savory profile, crispy edges, and juicy interior, this recipe is a perfect addition to your Asian-inspired weeknight meals or special gatherings.
Ingredients
- 1.5 lbs pork belly, skinless, sliced into ¾-inch thick strips
- 1/3 cup soy sauce
- 3 tbsp honey
- 4 garlic cloves, minced
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/4 tsp black pepper
- Optional garnish: sliced green onions, sesame seeds
Instructions
- In a medium bowl, whisk together soy sauce, honey, garlic, rice vinegar, sesame oil, and black pepper.
- Place pork belly slices in a zip-top bag or shallow container. Pour marinade over the pork, seal, and refrigerate for at least 2 hours or overnight.
- Preheat oven to 400°F (200°C). Line a baking sheet with foil and set a wire rack on top.
- Arrange pork belly slices on the rack. Roast for 25 minutes, flipping halfway and basting with reserved marinade.
- Switch to broil mode and cook for an additional 3–5 minutes, watching carefully until edges are caramelized and sticky.
- Remove from oven and rest for 5 minutes. Serve over rice or as desired, garnished with green onions or sesame seeds.
Notes
- For gluten-free, substitute soy sauce with tamari or coconut aminos.
- Apple cider vinegar can replace rice vinegar in a pinch.
- Try adding a teaspoon of sriracha or chili paste to the marinade for a spicy twist.
- Leftovers keep well refrigerated for up to 4 days or frozen for 2 months.
