Roasted Pork Belly with Honey

Ingredients

• 500 g (around 1 pound)pork belly
• 1 tbsp honey + 1 tbsp marinating saucehoney water for brushing
• 2 cloves, slicedgarlic
• 1spring onion
• 3–4 slicesginger
• 1 tbsphoney
• 1 tbspcooking wine
• 1 tbsplight soy sauce
• 1 tspdark soy sauce
• 1 tbspoyster sauce
• 1 tbsphoisin sauce
• 1/4 tspfive-spice powder
• 1/4 tspground white pepper

Instructions

1. 1

   Prepare the pork

   Clean the pork belly, then drain it.

2. 2

   Mix the sauce

   In a large bowl, combine all the sauce ingredients and mix well.

3. 3

   Marinate the pork

   Coat the pork belly in the sauce and marinate it in the fridge for 24 to 48 hours.

4. 4

   Heat the oven

   Preheat the oven to 200°C.

5. 5

   Brush and roast

   Mix 1 tablespoon of honey with 1 tablespoon of the marinating sauce in a small bowl. Brush this mixture over both sides of the pork belly and roast for around 20 minutes.

6. 6

   Turn and roast

   Turn the pork over, brush it again with the honey mixture and roast for a further 10 to 15 minutes.

7. 7

   Rest and slice

   Leave the pork to cool for several minutes, then slice it before serving.

What is honey-roasted pork belly?

This is a home-oven take on char siu, the Chinese style of sweet-savoury roasted pork associated with Cantonese cooking. Rather than using a specialist roasting setup, this version marinates pork belly and roasts it in a domestic oven.

The marinade layers soy, oyster and hoisin sauces with honey, wine and spices. A second honey-and-marinade brushing gives the surface an extra sweet glaze as it cooks.

Nutrition and macros by portion

The nutrition label shows one serving as written: 686 calories, 12g protein, 8g carbs, 66g fat.

Pork belly supplies most of the fat and protein, while honey and the sweet sauces contribute the carbohydrates. Serve a moderate slice of pork with rice and plenty of vegetables to make a more balanced plate.

The marinade ingredients

Sauce base: light and dark soy, oyster sauce and hoisin provide the savoury, rounded base, while honey adds sweetness. Cooking wine, garlic, spring onion, ginger, five-spice and white pepper bring fragrance and warmth.

Pork belly: its layers of meat and fat suit the rich, glossy style of the dish. Keep the pieces a similar thickness if possible so they cook at a similar rate.

Make the long marinade count

Marinating time: the recipe calls for 24 to 48 hours in the fridge, so plan ahead rather than treating the five-hour total time as including the full marinating period. Turn or reposition the pork while it marinates if needed to help coat it evenly.

Food safety: keep the pork covered in the fridge during marination, and avoid reusing any marinade that has touched raw pork as a finishing sauce unless it is cooked.

Brushing and roasting

Honey mixture: combine the tablespoon of honey with a tablespoon of the marinade, then brush both sides before the first roast. Turn the pork after around 20 minutes and brush it again for the final 10 to 15 minutes.

Glaze care: honey can darken quickly in a hot oven, so check the pork as it approaches the end of the stated cooking time. The recipe gives a time range rather than a specific colour or internal temperature.

Slicing and serving

Resting: let the pork cool for several minutes before slicing; this makes it easier to handle and helps keep the pieces intact. Cut across the meat into slices for serving.

On the plate: steamed rice is a natural match for the sweet-savoury glaze. Add greens or another lightly seasoned vegetable to balance the richness of the pork belly.

Planning the timing

Hands-on work is limited, but the 24-to-48-hour marinating period is the main planning constraint. Start the day before you intend to serve the pork, or allow two days for a longer marinade.

The oven stage takes around 30 to 35 minutes, followed by a short cooling period before slicing. The listed 300-minute total time does not account for a full 24-to-48-hour marinade.

Recipe notes & tips

• Allow for the full 24-to-48-hour marinating time when planning the meal.
• Use a dish or container that holds the pork snugly so the marinade can coat it well.
• Mix the honey brushing liquid just before using it so it is easy to spread.
• Turn the pork carefully at the halfway point to coat and roast both sides.
• Let the pork cool for several minutes before slicing to make serving easier.
• Serve with plainly cooked rice and vegetables to balance the rich, sweet glaze.

Variations

• Add chilli: include a little chilli in the marinade for a hotter finish.
• Use pork shoulder: choose a less fatty cut for a different texture, allowing for its own cooking needs.
• Add sesame: sprinkle sesame seeds over the sliced pork just before serving.
• Serve with greens: pair the pork with steamed greens for a fresh contrast.
• Make it rice-bowl style: serve slices over rice with vegetables and a little extra spring onion.

Common mistakes to avoid

• Short marinating time: the recipe needs 24 to 48 hours in the fridge, so start well ahead.
• Uneven coating: turn or reposition the pork during marinating so the sauce reaches all sides.
• Skipping the second brush: turn the pork after around 20 minutes and brush it again before the final roast.
• Overbrowning the glaze: check the pork near the end because honey can darken quickly in the hot oven.
• Slicing straight away: leave the pork to cool for several minutes first for easier slicing.

How to store

Refrigerate leftover pork in a covered container and use within 3 to 4 days. Reheat until piping hot, or serve chilled in slices.

Frequently asked questions