Sauces & Condiments
This Asian glazed pork belly recipe delivers the perfect balance of crispy skin and molten center—a technique I perfected after years of testing in my Atlanta kitchen. The five-spice blend and honey-soy glaze create layers of flavor that transform simple pork into a showstopper dish. Trust me, the first bite is worth every minute of prep.
The secret lies in slow-rendering the fat while building deep flavor through marinating and glazing. We'll use a high-heat sear to lock in juices, followed by a low-and-slow braise that melts the pork to perfection. This method ensures tender meat with a crackling exterior that's impossible to resist—exactly what makes this dish restaurant-quality at home.
What you'll achieve is a dish so rich and aromatic, it'll transport you to a bustling Asian street market. The five-spice blend adds warmth, while the glaze delivers that signature sticky-sweet balance. Garnished with scallions and sesame seeds, it's visually stunning and packed with flavor in every bite.
Whether you're serving this as a centerpiece for a special dinner or feeding a crowd, this recipe scales beautifully. The technique works for both char siu-style roasting and braising methods, giving you flexibility in how you prepare it. Let's get cooking!
Ingredients for asian glazed pork belly
Pork belly, five-spice magic, and sticky-sweet glaze—this is your Asian street market feast in one dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Belly 🥓 | 2 lb | Skin-on, thick-cut preferred |
| Five-Spice Powder 🌶️ | 2 tbsp | Homemade or store-bought blend |
| Honey 🍯 | ½ cup | Wildflower or clover preferred |
| Soy Sauce 🥢 | ⅓ cup | Dark soy for deeper color |
| Rice Vinegar 🍶 | ¼ cup | White or seasoned |
| Garlic Cloves 🧄 | 6 cloves | Minced for marinade |
| Ginger 🌿 | 1 tbsp | Freshly grated |
| Sesame Oil 🫒 | 1 tbsp | Toasted for aroma |
| Brown Sugar 🍚 | ¼ cup | Light or dark |
| Scallions 🧅 | 4 whole | Thinly sliced for garnish |
| Toasted Sesame Seeds 🌾 | 1 tbsp | For final garnish |
| Cornstarch 🌽 | 2 tbsp | For crispy skin coating |
| Neutral Oil 🫒 | ½ cup | Avocado or vegetable oil |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked |
The pork belly is non-negotiable here—look for thick-cut pieces with a good layer of fat. Whole Foods or your local Asian market usually carry the best cuts, but any well-marbled belly will work. If you can't find thick-cut, ask the butcher to trim it for you. The skin should be intact and firm, not slimy or discolored. For extra crispiness, score the skin in a crosshatch pattern before cooking—this helps render the fat evenly and creates those coveted crackling pieces. I always buy mine from Costco when I'm doing a bigger batch, but for this recipe, a 2-pound cut is perfect.
No five-spice powder? Mix 1 tsp each of cinnamon, star anise, cloves, fennel seeds, and Szechuan peppercorns—toast the whole spices first for deeper flavor. Dark soy sauce is a must for that signature color, but regular soy sauce plus 1 tsp molasses works in a pinch. Fresh ginger and garlic are ideal, but powdered works at half the amount. The sesame oil adds that nutty aroma—Kadoya or La Choy are reliable brands. For the glaze, don't rush the honey-sugar balance—too much brown sugar makes it cloying, but too little and it won't caramelize properly. I like to make a small batch of the glaze first to taste-test before committing to the full amount.
Pork belly keeps beautifully—wrap the cooked portion in parchment paper and store in the fridge for up to 5 days. For leftovers, reheat in a 350°F oven for 15-20 minutes with a splash of water to keep it moist. The glaze hardens when chilled, so reheating gently is key. If you're prepping ahead, marinate the pork overnight—it develops more flavor. The cornstarch coating is your secret weapon for crispy skin; keep it dry when applying, or it'll clump. Garnish with scallions and sesame seeds right before serving—they add freshness that cuts through the richness.
Why You'll Love This Recipe
- One-Pan Magic: Honestly, I swear by this—just score the pork belly, toss it on a sheet pan with five-spice and honey, and let the oven do the work. No chopping, no flipping, no mess. That sticky glaze? It caramelizes right on the pan, so cleanup is basically rinsing a spatula.
- Sweet-Savory Balance: Between us, the honey and soy sauce combo is chef’s kiss—crispy edges, tender inside, with that little tang from rice vinegar cutting through the richness. The five-spice powder adds warmth without overpowering, like a hug for your taste buds.
- Leftovers That Shine: I make a double batch because reheated slices are still amazing—crispy again if you broil them for 30 seconds. Pack it for lunches, serve it cold in rice bowls, or toss it into fried rice. It’s the kind of dish that gets better the second time around.
- Budget-Friendly Luxury: Pork belly feels fancy, but this recipe stretches it far. A small slab feeds four, and the glaze ingredients cost pennies. Plus, the five-spice powder lasts forever, so you’re not buying new spices for every meal. Fancy flavor, zero guilt.
Step-by-step instructions for Asian glazed pork belly
Here's how to transform thick-cut pork belly into a masterpiece of crispy skin and tender, flavorful meat.
Prepare the Pork Belly for Maximum Crisp
Start by scoring the pork belly in a diamond pattern with a sharp knife, cutting through the fat but not the meat underneath. This creates channels for the marinade to penetrate deeply while allowing the skin to crisp beautifully. Pat the entire surface completely dry with paper towels—this is absolutely critical for crispy skin. Any moisture left behind will steam the pork instead of browning it.
In a small bowl, whisk together the 2 tbsp five-spice powder, 1.5 tsp kosher salt, and 0.5 tsp black pepper. Rub this mixture all over the scored pork belly, pressing it into the cuts and working it into the meat. Let it sit at room temperature for 30 minutes while you prepare the marinade. This resting period allows the spices to adhere properly and the meat to come closer to room temperature, ensuring even cooking.
Create the Signature Glaze
In a medium saucepan, combine the 0.5 cup honey, 0.33 cup soy sauce, 0.25 cup rice vinegar, 0.25 cup brown sugar, 1 tbsp sesame oil, 6 cloves minced garlic, and 1 tbsp grated ginger. Bring to a gentle simmer over medium heat and let it cook for 8-10 minutes, stirring occasionally, until the mixture thickens slightly and reduces by about 25%. You'll notice the aroma deepening—this is when the flavors start to meld beautifully.
Once thickened, remove from heat and stir in the 2 tbsp cornstarch to create a glossy, syrupy consistency. This glaze should coat the back of a spoon smoothly. If it's too thick, add 1-2 teaspoons of hot water to reach the perfect pouring consistency. Let it cool slightly before using—this prevents the pork from cooking too quickly when you add the hot glaze later.
Render the Fat and Build Crispy Skin
Heat 0.5 cup neutral oil in a large oven-safe skillet over medium heat until it shimmers but doesn't smoke. Add the pork belly fat-side down and cook undisturbed for 10-12 minutes, pressing down gently on the meat with a spatula to help it lay flat. This ensures even contact with the pan and prevents curling. You'll see the fat begin to render and the skin develop a golden crust—this is your first layer of crispy perfection.
Flip the pork belly and cook for another 8-10 minutes until the second side develops a similar golden crust. The internal temperature should reach 160°F at this point—this is the perfect stage before adding the glaze. If the skin isn't as crisp as you'd like, return it to the pan for another 2-3 minutes on each side. The key here is patience—the crispier the skin, the better the final result.
Glaze and Finish to Molten Perfection
Carefully pour the cooled glaze evenly over the pork belly, coating all surfaces completely. Return the skillet to medium heat and let it simmer for 5-7 minutes, spooning the glaze over the pork occasionally to ensure even coverage. You'll see the glaze caramelize and form a glossy, sticky crust—this is when the magic happens. The pork belly should reach an internal temperature of 195-203°F at the thickest part of the meat.
Transfer the skillet to a 400°F preheated oven and bake for 15-20 minutes, basting with any remaining glaze every 5 minutes. The oven finish ensures the glaze sets beautifully while the pork belly continues to render fat and develop an irresistible aroma. Remove from the oven when the skin is deep golden brown and the meat is fork-tender.
Rest and Serve with Garnish
Let the pork belly rest for 10-15 minutes before slicing. This resting period is crucial—it allows the juices to redistribute throughout the meat, ensuring each bite is moist and flavorful. While it rests, thinly slice the 4 whole scallions and set aside. Transfer the pork belly to a cutting board and slice it into ½-inch thick pieces against the grain.
Arrange the sliced pork belly on a serving platter, drizzle with any remaining glaze from the pan, and sprinkle generously with 1 tbsp toasted sesame seeds. The contrast of crispy skin, tender meat, and sweet-savory glaze makes every bite unforgettable. Serve immediately with steamed jasmine rice or a simple cucumber salad to balance the richness. The result? A showstopping centerpiece that delivers on all the promises of crispy skin and molten center magic.
Pro Tips For Making Asian Glazed Pork Belly
- Crisp First, Glaze Later: I used to glaze the pork belly early and ended up with soggy skin—don’t make my mistake. Render the fat at 325°F (160°C) until the skin is golden and crispy, then pull it out, add the glaze, and finish under the broiler for 2-3 minutes. The contrast between crispy skin and sticky glaze is what makes this dish sing.
- Skim the Fat, Save the Flavor: Pork belly fat is delicious, but too much in the glaze makes it greasy and dulls the five-spice. After browning the pork, skim off the excess fat from the pan before deglazing with soy sauce and rice vinegar—leave just enough to coat the bottom. This keeps the glaze bright and balanced, not heavy.
- Deglaze with Vinegar First: I learned this the hard way—adding honey too early turns the glaze into a sticky mess. Start by deglazing the pan with rice vinegar (about 2 tablespoons) to lift the browned bits, then add soy sauce and five-spice before simmering down. The acid cuts through the fat and builds a smoother, more cohesive glaze.
- Rest the Pork, Keep It Juicy: Cutting into pork belly right after cooking is a fast track to dry, sad slices. Let it rest under foil for 10 minutes—yes, even if you’re impatient—then slice against the grain. The fat reabsorbs, and the meat stays tender, not rubbery. Trust me, it’s worth the wait.
Make-ahead tips for this dish
Marinade Prep Ahead
Make the glaze up to 3 days in advance and store it in an airtight container in the fridge. The flavors deepen over time, and you'll save precious cooking day time. I often double the batch—it's perfect for stir-fries or drizzling over rice. Just reheat gently before using to restore its glossy consistency. 🥢
Pork Belly Prep
Score and season the pork belly the night before, then wrap it tightly in plastic wrap and refrigerate. This gives the spices time to penetrate deeply while keeping the meat cold and safe. When you're ready to cook, let it sit at room temperature for 30 minutes before rendering the fat—this ensures even cooking. Trust me, this step makes all the difference in achieving that perfect crispy skin. 🥓
Glaze Adjustments
If you're prepping for a crowd, make the glaze 2 days ahead and store it in the fridge. For extra richness, add 1 tbsp unsalted butter when reheating—it creates a luscious, velvety texture. I've even frozen glaze in ice cube trays for easy portioning later. Just thaw and reheat before using on the pork belly. 🍯
Cooking Timeline
Plan your cooking sequence carefully: Render the fat first, then glaze and finish in the oven. The entire process takes about 1.5 hours from start to finish, but the prep can be staggered. I often start the glaze simmering while the pork belly comes to room temperature—multitasking is key when feeding a crowd. The oven finish only takes 15-20 minutes, so time it so the pork rests while you prep sides. ⏰
Reheating Leftovers
Store cooked pork belly in an airtight container for up to 5 days. Reheat slices in a 350°F oven for 10-15 minutes with a splash of water to maintain moisture. For quick meals, microwave individual portions covered with a damp paper towel at 70% power for 1-2 minutes. The glaze might harden slightly when chilled, so reheating gently is essential to restore its sticky perfection. 🔥
Garnish Prep
Toast your sesame seeds in a dry skillet over medium heat for 2-3 minutes until fragrant, then store in an airtight container at room temperature for up to 2 weeks. Thinly slice scallions and store them in a sealed container in the fridge for up to 1 week. I keep these garnishes prepped in my pantry so I can quickly assemble plates whenever guests arrive. Fresh herbs and seeds elevate any dish instantly. 🌿
Nutrition facts
Frequently asked questions
Why does the pork belly need to rest after cooking?
Resting allows the juices to redistribute throughout the meat, preventing dryness when sliced. For pork belly, a 10-15 minute rest is crucial—it keeps every bite tender and flavorful. Skipping this step means losing those precious juices that make the dish so irresistible.
Can I substitute five-spice powder with individual spices? Use 1 tsp each of cinnamon, star anise, cloves, fennel seeds, and Szechuan peppercorns—toast them first for deeper flavor. For a milder version, reduce the Szechuan peppercorn to ½ tsp. Just
How do I get extra crispy skin like a restaurant?
Pat the pork belly completely dry before scoring, and use cornstarch as a coating after rendering some fat. For extra crispiness, broil the pork for 2-3 minutes at the end while basting with glaze. A meat thermometer helps—aim for 203°F internal temp for that perfect crackling texture.
What if my glaze turns out too thick or too thin?
Too thick? Add 1-2 tsp hot water to loosen it. Too thin? Simmer longer until it coats the back of a spoon. For extra insurance, mix 1 tbsp cornstarch with 1 tbsp water and stir in—this instantly thickens any glaze. Always let it cool slightly before applying to prevent overcooking the pork.
Can I make this pork belly in a slow cooker?
Not ideal for crispy skin, but you can adapt it! Score and season the pork, then sear it first in a skillet. Transfer to the slow cooker with glaze and cook on low for 4-5 hours. The result will be tender but less crispy—better for sandwiches or tacos than restaurant-style slices.