Honey Garlic Roast Pork Belly Slices Recipe

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Sticky, savory, and subtly sweet, these Honey Garlic Roast Pork Belly Slices bring restaurant-level flavor to your home kitchen with minimal fuss. The pork belly turns beautifully golden in the oven, its edges crisping while the inside remains melt-in-your-mouth tender. It’s coated in a glossy glaze of soy, garlic, and honey that caramelizes perfectly during the roasting process.

Pair these slices with steamed jasmine rice, sautéed mushrooms, and charred bok choy for a visually stunning and well-rounded dinner. Whether you’re preparing a weeknight treat or impressing dinner guests, this dish never fails to satisfy with its bold umami punch and a hint of sweetness.

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Ingredients for this Honey Garlic Roast Pork Belly Slices Recipe

• 1.5 lbs pork belly slices, skinless
• 3 tablespoons honey
• 3 tablespoons soy sauce (regular or low-sodium)
• 2 tablespoons rice vinegar or apple cider vinegar
• 1 tablespoon sesame oil
• 4 cloves garlic, minced
• 1 tablespoon grated fresh ginger (optional but recommended)
• 1 tablespoon hoisin sauce (optional for deeper flavor)
• Freshly ground black pepper, to taste
• 2 green onions, thinly sliced (for garnish)
• Chopped parsley or cilantro (optional garnish)
• Cooked jasmine rice, for serving
• Sautéed mushrooms and bok choy, for serving (optional but highly recommended)

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Step 1: Prepare the Marinade

In a bowl, whisk together honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and hoisin sauce (if using). Mix until well combined. This forms the deeply flavorful glaze that will coat the pork belly.

Step 2: Marinate the Pork

Place the pork belly slices in a shallow dish or zip-top bag. Pour the marinade over the pork and ensure every slice is coated. Cover and refrigerate for at least 1 hour, or up to overnight for maximum flavor infusion.

Step 3: Preheat and Prepare

Preheat your oven to 400°F (200°C). Line a baking tray with foil or parchment paper for easier cleanup. Place a wire rack on top of the tray and arrange the marinated pork slices in a single layer. Reserve leftover marinade.

Step 4: Roast and Glaze

Roast the pork belly for 25 minutes. Then, brush generously with the reserved marinade and flip the slices. Roast for another 20-25 minutes, brushing again halfway through, until caramelized and slightly crispy on the edges.

Step 5: Rest and Serve

Remove the pork from the oven and let it rest for 5 minutes. Serve over jasmine rice with the glaze drizzled on top. Garnish with sliced green onions and herbs, and add sautéed mushrooms and bok choy for a complete meal.

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Frequently Asked Questions

What cut of pork belly should I use?

Look for thick, evenly sliced skinless pork belly strips. These cook evenly and absorb the marinade better than thinner cuts.

Can I make this dish ahead of time?

Yes! You can marinate the pork belly a day ahead and roast just before serving. Leftovers reheat well too.

Can I grill instead of roasting?

Absolutely. Grill the pork belly over medium-high heat, turning and basting with marinade, until fully cooked and caramelized.

What sides go best with pork belly?

Jasmine rice, garlic bok choy, stir-fried mushrooms, or even a tangy slaw are excellent pairings.

Can I use a different protein?

Yes. Chicken thighs or boneless pork chops work well with the same marinade and cooking method.

Is this dish gluten-free?

To make it gluten-free, use tamari instead of soy sauce and ensure all other sauces are certified gluten-free.

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