Name: Honey Garlic Roast Pork Belly Slices Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Ingredients: 2 lbs pork belly slices; Salt and pepper, to taste; 4 tbsp honey; 3 tbsp soy sauce; 2 tbsp rice vinegar; 4 cloves garlic, minced; 1 tbsp sesame oil; 1 tsp grated ginger (optional); 1/2 tsp chili flakes (optional); 1 tbsp brown sugar; Sliced green onions; Toasted sesame seeds; Chopped cilantro or parsley

Few dishes command the kind of rich, savory satisfaction that a plate of honey garlic roast pork belly slices delivers. This beautifully caramelized dish features thick slices of pork belly roasted to tender perfection, glazed with a sticky-sweet honey garlic sauce that crisps around the edges while remaining juicy in the center. The result is a deeply flavorful harmony of sweet, salty, umami, and a whisper of heat — ideal for both weeknight indulgence and dinner-party splendor.

The magic lies in its balance. The pork belly’s luxurious fattiness is cut through with the bright zing of garlic and the mellow sweetness of honey. Served over a bed of jasmine rice and paired with blistered bok choy and earthy mushrooms, it becomes a complete, soul-warming meal. This recipe not only looks impressive but also requires minimal prep, letting the oven and glaze do most of the work.

Why You’ll Love This Honey Garlic Roast Pork Belly Slices Recipe

Flavor Explosion: The honey garlic glaze transforms each bite into a caramelized, sticky, and savory delight.
Easy Yet Elegant: Minimal hands-on time with a restaurant-quality presentation.
Versatile Pairings: Works well with rice, noodles, or even roasted veggies.
Perfect Texture: Crisped edges with a melt-in-your-mouth center — the hallmark of well-prepared pork belly.
Make-Ahead Friendly: Marinate in advance and roast when ready for convenience.

Preparation Phase & Tools to Use (Essential Tools and Their Importance)

To master this Honey Garlic Roast Pork Belly Slices Recipe, having the right tools on hand is key to achieving that ideal caramelized finish and even cooking. Here’s what you’ll need and why each tool matters:

Sharp Chef’s Knife: Crucial for slicing the pork belly cleanly and evenly. Uniform cuts ensure even roasting.
Cutting Board: A sturdy base for prepping your meat and vegetables, preferably with a juice groove to catch fat.
Mixing Bowl: Ideal for blending the honey garlic marinade to ensure all flavors are well-integrated.
Baking Tray (Rimmed Sheet Pan): Needed for roasting the pork belly slices — the rim keeps the flavorful juices from escaping.
Wire Rack: Elevates the pork belly, allowing heat to circulate for even crisping and caramelization on all sides.
Aluminum Foil or Parchment Paper: Makes cleanup a breeze and helps prevent sticking.
Tongs: Useful for flipping the pork belly during roasting without tearing the glaze.
Basting Brush (Optional): Helps apply additional layers of the glaze for a glossy, sticky finish.

Preparation Tips

Score the Fat: Lightly scoring the fat cap in a crisscross pattern allows the flavors to penetrate deeper and encourages better rendering.
Marinate Ahead: Let the pork slices soak in the honey garlic marinade for at least 2 hours — overnight is even better — for maximum flavor.
Pat Dry Before Roasting: Blot the pork slices lightly with paper towels before placing them on the rack. This ensures the surface crisps properly.
Room Temperature Meat: Allow the pork belly to sit at room temperature for 20–30 minutes before roasting to promote even cooking.
Reserve Some Marinade: Set aside a portion of the glaze for basting or drizzling after cooking — but keep it separate from any that’s touched raw meat.

Ingredients for This Honey Garlic Roast Pork Belly Slices Recipe

To make this succulent and flavor-packed dish, you’ll need the following ingredients. Each plays a role in balancing the rich pork belly with sweet, savory, and aromatic elements.

For the Pork Belly:

2 lbs (900g) pork belly slices – Thick-cut, skin-on or skinless, depending on preference. Skin-on gives extra crisp texture.
Salt and pepper, to taste – Enhances the natural flavor of the meat.

For the Honey Garlic Glaze:

4 tablespoons honey – The base of the glaze, providing sweetness and helping to caramelize.
3 tablespoons soy sauce (low sodium preferred) – Adds umami depth and saltiness.
2 tablespoons rice vinegar – Brightens the glaze with a tangy contrast.
4 cloves garlic, minced finely – The aromatic heart of the recipe.
1 tablespoon sesame oil – Adds a nutty, roasted fragrance.
1 teaspoon fresh ginger, grated – Optional, for a zesty undertone.
½ teaspoon chili flakes – For a subtle heat (optional).
1 tablespoon brown sugar – Deepens the sweetness and helps with browning.

Garnishes (Optional but Recommended):

Sliced green onions – Fresh crunch and color.
Toasted sesame seeds – Adds texture and nuttiness.
Chopped cilantro or parsley – A fresh herbal finish.

Suggested Sides:

Steamed jasmine rice or brown rice
Bok choy, mushrooms, or broccoli – For a veggie-rich balance.

Step 1: Prepare the Marinade

In a medium mixing bowl, combine the honey, soy sauce, rice vinegar, minced garlic, sesame oil, brown sugar, and optional ginger and chili flakes. Whisk until smooth and well incorporated. Set aside about ¼ cup of the marinade for later basting or finishing.

Step 2: Marinate the Pork Belly

Place the pork belly slices in a shallow dish or resealable plastic bag. Pour the remaining marinade over the meat, ensuring each piece is coated thoroughly. Cover or seal, and refrigerate for at least 2 hours or overnight for deeper flavor.

Step 3: Preheat the Oven & Prep the Pan

Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper or foil for easy cleanup. Place a wire rack over the tray and arrange the pork belly slices on the rack. This setup allows hot air to circulate, helping the fat render and the glaze caramelize.

Step 4: Roast the Pork Belly

Roast in the preheated oven for 35–40 minutes, turning once halfway through. After the initial cooking time, increase the oven temperature to 425°F (220°C) and brush the reserved marinade over the pork slices. Return to the oven and roast for an additional 10–15 minutes, or until the edges are crisp and golden.

Step 5: Rest and Garnish

Remove the pork belly from the oven and let it rest for 5 minutes. This helps the juices redistribute. Plate over rice and spoon any pan drippings or extra glaze on top. Finish with green onions, sesame seeds, or herbs.

Notes

Marinating Time: The longer the pork belly marinates, the more flavorful it becomes. Overnight marination results in deeper infusion.
Adjust Sweetness: Feel free to tweak the amount of honey and sugar depending on your preferred sweetness level. You can reduce the honey slightly if you prefer a more savory edge.
Glaze Thickness: If you’d like a thicker glaze for basting or drizzling, simmer the reserved marinade in a small saucepan over medium heat until slightly reduced and sticky.
Skin-On vs. Skinless Pork Belly: Skin-on pork belly offers a chewier, crispier texture, while skinless versions are more tender and succulent. Both work beautifully for this recipe.
Broiler Option: For extra caramelization, broil the pork belly slices for the final 2–3 minutes. Watch closely to prevent burning.

Watch Out for These Mistakes While Cooking

Skipping the Rack: Placing pork belly directly on the baking tray traps moisture underneath, making the bottom soggy instead of crisp.
Overcrowding the Pan: Give each slice room to roast evenly. Crowding leads to steaming rather than caramelizing.
Not Reserving Marinade: Always set aside glaze before marinating to avoid cross-contamination and ensure a safe, fresh finish.
High Heat Too Early: Starting with high heat can burn the glaze before the pork cooks through. Begin moderate, then finish high.
Ignoring Resting Time: Skipping the rest period can cause juices to escape, resulting in drier meat.
Too Much Salt: Soy sauce already brings salinity. Go light on added salt until after tasting the final result.
Undercooking: Pork belly needs adequate time for fat rendering; rushing it will yield chewy, greasy slices.
Using Cold Pork: Letting the meat come to room temp helps it cook evenly and reduces the risk of overcooked exteriors with underdone centers.

What to Serve With Honey Garlic Roast Pork Belly Slices?

Pairing your pork belly slices with the right sides elevates the meal from delicious to unforgettable. Whether you’re going for a cozy comfort dish or an elegant plate, these accompaniments bring balance, freshness, and contrast to the rich and sticky pork.

8 Recommendations

Steamed Jasmine Rice
The classic partner — light, fluffy, and perfect for soaking up that flavorful honey garlic glaze.
Garlic Stir-Fried Bok Choy
A quick sauté of bok choy with garlic and sesame oil adds a refreshing crunch and slight bitterness to balance the sweetness of the pork.
Roasted Vegetables
Try carrots, parsnips, and bell peppers tossed in olive oil and herbs. Their natural sweetness complements the glaze.
Pickled Cucumbers or Kimchi
The acidity and tang cut through the pork belly’s richness and refresh the palate between bites.
Chilled Noodle Salad
Cold soba or rice noodles tossed in a light soy-vinegar dressing work as a bright, textural contrast.
Mashed Potatoes with Scallions
Creamy mash acts as a neutral base, soaking up juices while providing a buttery counterpoint.
Sesame Green Beans
Quick blanched or stir-fried with sesame oil, garlic, and chili flakes for a punchy veggie side.
Asian Slaw
A crisp cabbage slaw with rice vinegar, lime juice, and a dash of chili offers crunch, acid, and freshness in every bite.

Storage Instructions

Leftovers of this Honey Garlic Roast Pork Belly Slices dish store incredibly well, making it a fantastic make-ahead or meal-prep option.

Refrigerator: Allow the pork belly to cool completely. Transfer to an airtight container and refrigerate for up to 4 days.
Freezer: Wrap slices individually in foil or parchment paper, then place them in a freezer-safe bag or container. Store for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating:
- Oven (Preferred): Reheat at 350°F (175°C) for 10–12 minutes until warmed through and edges re-crisp.
- Stovetop: Pan-fry on low heat, covered, to prevent drying out, flipping once or twice.
- Microwave: Use short bursts (30 seconds) with a damp paper towel over the meat to retain moisture — though this method won’t maintain crispiness.

Estimated Nutrition (Per Serving – Based on 6 Servings)

Note: These values are approximate and will vary based on specific brands and quantities used.

Calories: 480–520 kcal
Protein: 18–20g
Fat: 38–42g
Saturated Fat: 14g
Carbohydrates: 15–18g
Sugars: 12g
Sodium: 650–750mg
Fiber: 0.5–1g

This dish is high in flavor and fat, so it’s best enjoyed in moderate portions, ideally paired with vegetables or grains to round out the meal.

Frequently Asked Questions

What cut of pork should I use for this recipe?

Use thick-cut pork belly slices, ideally with a good balance of meat and fat. You can use skin-on for extra texture, but skinless pork belly works just as well for a more tender bite.

Can I make this dish ahead of time?

Absolutely. You can marinate the pork belly slices a day in advance and store them in the refrigerator. The flavors deepen with time. You can also fully cook the slices, then reheat them in the oven for serving.

Is there a substitute for honey?

Yes, you can use maple syrup or agave nectar as a substitute. Brown sugar can also work in a pinch, though the consistency may differ slightly.

What if I don’t have a wire rack?

You can roast the pork directly on parchment paper, but it won’t crisp as evenly on the bottom. If possible, elevate the slices using rolled-up foil under them to simulate airflow.

How do I make it spicier?

Increase the chili flakes or add a touch of sriracha or gochujang to the marinade for a spicy kick that complements the sweetness.

Can I grill instead of roast?

Yes! Grill the marinated slices over medium-high heat, turning occasionally and basting with reserved marinade until caramelized and cooked through, about 12–15 minutes total.

Why is my pork belly not crispy?

It may be due to excess moisture or overcrowding on the pan. Be sure to pat the slices dry, use a wire rack, and finish roasting at high heat or under the broiler for crisp edges.

How can I reduce the sodium content?

Use a low-sodium soy sauce or replace part of it with water or citrus juice. You can also cut back on salt seasoning if your glaze already includes salty ingredients.

Conclusion

This Honey Garlic Roast Pork Belly Slices Recipe is the perfect blend of indulgent and approachable. It delivers bold, sticky-sweet flavors with minimal fuss, making it ideal for home cooks looking to impress or simply enjoy a luxurious meal. Whether served over rice or paired with crunchy vegetables, it’s bound to become a household favorite. Prep it once, and it’ll be a go-to recipe you return to again and again.