Recipe
Crispy Belly Pork Slices with Honey Garlic Glaze
Sticky, crisp-edged pork belly slices roasted until golden, then brushed with a honey, garlic, soy and ginger glaze.
Ingredients
Method
10 mins prep50 mins cook60 mins total
Heat the oven to 220°C/200°C fan. Line a roasting tin with foil and set a rack on top so the pork can roast without sitting in its own fat.
Pat the pork belly slices very dry, score the skin or fat lightly, then rub all over with salt, pepper and smoked paprika. Arrange them on the rack with space between each slice.
Roast for 25 minutes until the fat is bubbling and the edges are starting to crisp, then reduce the oven to 190°C/170°C fan and cook for a further 15 minutes.
Meanwhile, simmer the garlic, honey, soy sauce, vinegar, ginger and chilli flakes in a small pan for 4–5 minutes until glossy and slightly thickened.
Brush the pork generously with the honey garlic glaze and return it to the oven for 8–10 minutes, turning once and brushing again, until sticky, lacquered and cooked through.
Rest the pork for 5 minutes, then slice into bite-sized pieces if liked. Spoon over any tray juices and finish with spring onions and a squeeze of lime.
Serve with steamed rice and greens, or tuck into soft buns with crunchy salad for a fakeaway-style supper.
Notes
Drying the pork well before roasting is the key to crisp edges. If the glaze is darkening too quickly, move the tray down a shelf rather than adding more time.
About this recipe
These belly pork slices are cooked hot enough to crisp the fat, then finished with a glossy honey garlic glaze that caramelises around the edges.
Serve them with rice and greens for an easy fakeaway-style dinner, or pile the slices into buns with crunchy salad and lime.
