Honey-Vinegar Glazed Pork Belly with Pickled Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

Slow-roasted pork belly glazed with a honey and vinegar reduction, served alongside crisp, tangy pickled vegetables for balance. This asian-inspired pork ready in about 180 minutes pairs pork belly, skin on, kosher salt, black 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.

Ingredients

• 1 kg pork belly, skin on
• 2 tsp kosher salt
• 1 tsp black pepper
• 3 tbsp honey
• 2 tbsp apple cider vinegar
• 1 tbsp soy sauce
• 1 medium carrot, julienned
• 1 medium cucumber, thinly sliced
• 1 cup white vinegar
• 1 cup water
• 2 tbsp granulated sugar
• 1 tsp salt (for pickling)
• 1 tsp mustard seeds
• 1/2 tsp dried chili flakes

Instructions

1. Step 1: Preheat oven to 300°F (150°C). Score the skin of 1 kg pork belly in a crisscross pattern and rub with 2 tsp kosher salt and 1 tsp black pepper evenly over the surface.
2. Step 2: Place pork belly on a wire rack over a baking tray and roast uncovered for 2 hours until the fat is rendered and the meat is tender.
3. Step 3: Meanwhile, prepare pickled vegetables by combining 1 cup white vinegar, 1 cup water, 2 tbsp granulated sugar, 1 tsp salt, 1 tsp mustard seeds, and 1/2 tsp dried chili flakes in a saucepan. Bring to a boil, stirring until sugar dissolves, then remove from heat.
4. Step 4: Place 1 medium julienned carrot and 1 medium thinly sliced cucumber in a heatproof bowl and pour the hot pickling liquid over them. Let cool to room temperature, then refrigerate.
5. Step 5: After roasting, increase oven temperature to 425°F (220°C). Mix 3 tbsp honey, 2 tbsp apple cider vinegar, and 1 tbsp soy sauce in a small bowl.
6. Step 6: Brush the honey-vinegar glaze generously over the pork belly skin and roast for an additional 20 minutes until the glaze is caramelized and skin is crisp.
7. Step 7: Let pork belly rest for 10 minutes before slicing. Serve with the chilled pickled vegetables on the side.