Crispy Cantonese-Style Honey Glazed Pork Belly

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Succulent pork belly with crackling skin glazed in a sticky Cantonese-style honey sauce, perfect for a festive dinner or special occasion. This Chinese recipe, ready in about 90 minutes, pairs pork belly, salt, white pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 75 min Serves 6 Chinese cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Rub 2 lbs pork belly skin with 2 tsp salt, 1 tsp white pepper, and 1 tsp Chinese five-spice powder, making sure to get the seasoning into the scored skin grooves.
  2. Step 2: Place the pork belly on a wire rack over a baking tray lined with foil. Roast in the oven for 1 hour until the skin starts to crisp and the meat is tender.
  3. Step 3: While roasting, combine 3 tbsp honey, 2 tbsp soy sauce, and 1 tbsp rice vinegar in a small saucepan with 1 inch sliced ginger and 4 crushed garlic cloves. Simmer over low heat for 5 minutes until fragrant and slightly thickened.
  4. Step 4: After 1 hour, baste the pork belly skin generously with the honey glaze and continue roasting for another 15 minutes until the skin is deeply caramelized and crispy.
  5. Step 5: Remove pork belly from oven, let rest 10 minutes, then slice into bite-sized pieces and garnish with 2 chopped scallions before serving.

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