Welcome to a recipe that proves you don't need hours in the kitchen to create something truly spectacular! This Fried Pork Belly in Honey Sauce is the perfect combination of textures and flavors—crispy skin, tender meat, and a sweet and savory glaze that's simply irresistible. Pork belly is a beloved cut of meat around the world for its rich flavor, and this recipe elevates it with a simple yet elegant honey glaze. It's a fantastic choice for a quick weeknight dinner that feels special or for impressing guests without the stress. Let's get cooking!
Fried pork belly in honey sauce
Ingredients for Fried Pork Belly in Honey Sauce
- 300 g pork belly with thin layers of fat
- 1 onion
- 2 teaspoons honey
- 2 teaspoons soy sauce
- 1 teaspoon mustard
- slice of lemon
- vegetable oil
- thyme, paprika, salt, black pepper
How to Make Fried Pork Belly in Honey Sauce
Cut the pork belly into pieces about two centimeters thick.
Sprinkle the pork belly with coarse salt and ground black pepper.
Add a pinch of dried thyme and rub the spices into the meat.
Cut the pork belly into pieces about two centimeters thick. Tip: it’s tastier with the skin on, and the thinner the layers of fat, the better.
Sprinkle the pork belly with coarse salt and ground black pepper. I use sea salt; it’s healthier and more flavorful.
Add a pinch of dried thyme and rub the spices into the meat. Let the seasoned pork belly sit at room temperature for 10 minutes.
Drizzle the pork belly and sliced onion with a neutral, odorless vegetable oil.
Wrap a small cast-iron skillet in foil.
Making the honey glaze.
Slice the onion into wedges. Drizzle the pork belly and sliced onion with a neutral, odorless vegetable oil. It’s always better to oil the meat or chicken directly rather than pouring oil into the pan—you’ll use less, and it’s less likely to burn.
Prepare your frying accessories. Wrap a small cast-iron skillet in foil. This will serve as a weight to press the meat against the pan. Instead of a skillet, you can wrap a small, thick ceramic tile in foil.
Make the honey glaze. Mix the honey, mustard, soy sauce, and a couple of teaspoons of vegetable oil. Squeeze the juice from a slice of lemon, and add ground paprika or chili if you like your food with a bit of a kick. Mix the glaze well until it forms a thick sauce-paste.
Heat the skillet until very hot. Place the pork belly on the hot skillet and press down with a weight.
Heat the skillet until very hot. Place the pork belly on the hot skillet and press down with the weight. Fry on high heat for 5 minutes. During this time, do not touch anything in the pan. Lifting the weight, peeking under the meat, or moving it is forbidden, as you could ruin the beautiful crispy crust.
Flip the meat and press down with the weight again.
Remove the weight from the meat and brush the pork belly with the honey glaze.
Place the skillet with the pork belly in the oven for 4 minutes or under a hot broiler for a couple of minutes.
Flip the meat and press down with the weight again. Add the sliced onion. Fry on the other side for another 5 minutes.
Meanwhile, preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Remove the weight from the meat and brush the pork belly with the honey glaze on one side using a silicone brush.
Place the skillet with the pork belly in the oven for 4 minutes or under a hot broiler for a couple of minutes, until the glaze sets into a sticky crust.
Serve the fried pork belly hot off the stove.
Serve the fried pork belly piping hot. Kvashenye (fermented) or marinated vegetables and fluffy mashed potatoes make for the most delicious side dish.
And there you have it—a stunning dish of honey-glazed pork belly, glistening and ready to be devoured! The beauty of this recipe lies in its simplicity and the incredible flavor it delivers. Serve it immediately while it's hot and crispy, alongside a generous portion of creamy mashed potatoes to soak up the delicious juices. The recommended side of fermented or pickled vegetables adds a wonderful tangy contrast that cuts through the richness of the pork. We hope you enjoy making and eating this dish as much as we do. Happy cooking!
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