Honey-glazed pork belly is our love letter to slow cooking. We start with pasture-raised pork and roast it low until the fat is silky and edges crisp.
Ingredients
- 3–4 lb slab Jam N The Ham pork belly
- 1/3 cup local honey
- 1 tsp smoked paprika, 1 tsp garlic powder
- 2 garlic cloves, minced
- 2 tsp salt, 1 tsp black pepper
- 2 tbsp apple cider vinegar, 2 tbsp soy sauce, 1 tsp Dijon
Method
01. Prep Meat
Pat the pork belly dry. Using a sharp knife, lightly score the fat in a crosshatch pattern. Rub with salt, pepper, paprika, and garlic. Let sit for 20–30 minutes as the oven warms.
02. Slow Roast
Preheat to 300°F. Roast the belly fat side up on a wire rack for 1.5–2 hours until fat renders and meat is tender. This low heat creates that signature melt-in-your-mouth texture.
03. The Glaze
While roasting, whisk honey, vinegar, soy sauce, garlic, and Dijon. Adjust for sweetness or tang to your liking. This creates a perfect balance of salty, sweet, and smoky.
04. Caramel
Increase heat to 400°F. Brush glaze over the pork. Roast 15–20 minutes, basting often, until the top is deep golden and sticky, creating a rich mahogany crust on the pork.
05. Rest Time
Transfer to a cutting board and let rest for 10–15 minutes. Slice into thick pieces with a sharp knife, cutting straight through the crispy, honey-glazed top layer.
06. Enjoying
Spoon extra glaze and juices over slices. Serve over rice or mashed potatoes with fresh herbs. The sweetness balances the rich, pasture-raised pork flavors.