Crispy Honey Soy Pork Belly

Ingredients

• 2–3 tspChinese five-spice powder
• 4 tbspdark soy sauce
• 2 tbsphoney
• 125 ml (½ cup)Shaoxing wine or dry sherry
• 4 tbsprice vinegar or another vinegar
• 1 tspsesame oil
• ½ tspground white pepper
• 1 tbsp, or 1 tspKorean gochujang paste, or chilli flakes (optional)
• 1 kg (2.2 lb)pork belly with the skin attached, possibly with some rib attached

Instructions

1. 1

   Season the pork

   Take the pork belly out of the fridge 1 hour before cooking so it can come to room temperature. Check whether the skin is already scored; if not, score it with a very sharp knife. Rub the five-spice powder all over the pork and leave it at room temperature for 1 hour.

2. 2

   Mix the sauce

   Stir together the dark soy sauce, honey, Shaoxing wine or dry sherry, rice vinegar, white pepper and sesame oil. Mix in the gochujang if using.

3. 3

   Braise the pork

   Set the pork in a shallow roasting dish that fits it, then pour the sauce over it. Cover with aluminium foil and braise in the oven at 150°C (300°F) for 2½ hours.

4. 4

   Crisp the skin

   Remove the foil and turn the oven to its highest setting. Cook for a further 30 minutes, or until the skin is crisp and the sauce is syrupy. Add a splash of water to the bottom of the dish if needed to stop the sauce drying out and burning. Rest the pork for 20 minutes before slicing.

What is crispy honey soy pork belly?

Pork belly is a rich cut taken from the underside of the pig, prized for its layers of meat and fat beneath the skin. This Chinese-inspired version pairs it with soy, honey, vinegar and warm five-spice.

The method balances two textures: slow braising softens the meat, while a final blast of high heat crisps the skin. The sauce reduces alongside the pork into a glossy, sweet-savoury coating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 699 calories, 13g protein, 6g carbs, 67g fat.

The pork belly supplies most of the fat and protein, while honey and the wine contribute some of the carbohydrate. Serve a slice with steamed rice and a generous portion of greens to balance the richness and round out the plate.

Why score and season the skin

Scoring: If the skin is not already scored, make shallow cuts with a very sharp knife. Avoid cutting deeply into the meat, as the goal is to open the skin so it can crisp during the final stage.

Five-spice: Rub the powder over the whole piece of pork and leave it at room temperature for 1 hour as directed. This gives the seasoning time to sit on the surface before the braise.

Build a balanced sauce

Soy and honey: Dark soy brings savoury depth and colour, while honey sweetens the sauce and helps it turn syrupy as it cooks.

Wine and vinegar: Shaoxing wine or dry sherry adds a fragrant note, and vinegar cuts through the richness of the pork. White pepper and sesame oil round out the mixture; gochujang or chilli flakes add optional heat.

Braise gently, then finish hot

Slow cook: Keep the pork covered while it braises at 150°C for 2½ hours. The foil holds in moisture, helping the meat become tender while it cooks in the sauce.

Crisp finish: Remove the foil and turn the oven to its highest setting for the final 30 minutes. Keep an eye on the sauce and add a splash of water if the bottom of the dish looks dry.

Know when it is ready

Skin: The skin should look crisp after the uncovered finish. If it has not crisped yet, continue cooking and keep checking so the sauce does not burn.

Sauce: Look for a syrupy consistency rather than a watery pool. Rest the pork for 20 minutes before slicing so it is easier to handle and serve.

Plan the timing

Room-temperature rest: The recipe calls for 1 hour out of the fridge before cooking, followed by another hour after seasoning. Include both waits in your preparation plan.

Oven time: The braise takes 2½ hours and the uncovered finish takes 30 minutes, followed by a 20-minute rest. The long, mostly hands-off cook makes this a useful dish to plan ahead for.

What to serve with it

Rice: Plain steamed rice is a simple partner for the rich pork and glossy sauce. Spoon a little sauce over the rice, rather than letting the skin sit in it.

Vegetables: Serve with crisp or lightly cooked greens for freshness and contrast. Keep them simply seasoned so the pork remains the main focus.

Recipe notes & tips

• Choose a roasting dish that fits the pork fairly closely so the sauce stays around the meat.
• Use a very sharp knife to score the skin, and keep the cuts shallow.
• Mix the sauce thoroughly before pouring it over the pork so the honey is evenly distributed.
• Check the dish during the high-heat finish and add a splash of water if the sauce is drying out.
• Let the pork rest for the full 20 minutes before slicing.

Variations

• Use dry sherry: Substitute it for Shaoxing wine as listed.
• Adjust the heat: Use gochujang or chilli flakes, or leave them out for a milder result.
• Change the vinegar: Use another vinegar in place of rice vinegar, as the recipe allows.
• Add a rice side: Serve with steamed rice to catch some of the sauce.
• Add greens: Pair with simply cooked greens for a fresh contrast to the pork.

Common mistakes to avoid

• Cutting too deeply: Score the skin without slicing far into the meat.
• Skipping the uncovered finish: Remove the foil and use the oven's highest setting to crisp the skin.
• Letting the sauce burn: Add a splash of water to the dish if the sauce is drying out.
• Slicing too soon: Rest the pork for 20 minutes before cutting.
• Crowding the dish: Use a shallow roasting dish that fits the pork so the sauce can surround it.

How to store

Refrigerate leftover pork in an airtight container once cooled and use within 3 days. Reheat until piping hot; warm the meat gently and finish the skin under a hot grill or in a hot oven if you want to restore some crispness.

Frequently asked questions