30-Min Honey Garlic Pork Belly Recipe

This 30-Min Honey Garlic Pork Belly Recipe is one of my go-to weeknight recipes—fast, flavorful, and you only need 7 ingredients. As a busy mom, I’m always creating meals that come together quickly without sacrificing taste, and this one hits every note. The pork belly is seared until golden, then braised in a sticky, garlicky glaze that’s sweet, savory, and totally irresistible. Serve it with steamed rice and a quick veggie for the perfect comforting dinner.

Honey Garlic Pork Belly Recipe

Serves: 4–6
Prep time: 5 minutes
Cook time: 25 minutes

For the pork belly:
2 pounds pork belly
6 cloves garlic, minced

For the sauce:
4 tablespoons soy sauce
1 ½ tablespoons dark soy sauce
1 tablespoon rice vinegar
3 tablespoons honey
1 cup water

Honey Garlic Pork Belly Instructions

1. Mince the garlic:

• Smash the garlic cloves with the side of your knife, then finely mince them.

2. Prepare the pork belly:

• Cut the pork belly into bite-sized pieces.
• Pierce the surface with a fork to help it cook faster and absorb flavor.

3. Make the honey garlic sauce:

• In a bowl, whisk together soy sauce, dark soy sauce, rice vinegar, honey, and water. Set aside.

4. Sear the pork belly:

• Heat a dry pan over high heat.
• Add the pork belly pieces and sear for about 2 minutes per side until golden and fat begins to render.
• Add the minced garlic and stir for about 10 seconds until fragrant.

5. Simmer the pork belly:

• Pour the sauce into the pan.
• Reduce to medium heat, cover, and simmer for 15 minutes, flipping the pork once halfway through.

6. Thicken the glaze:

• Uncover the pan and raise heat to high.
• Simmer for 5 more minutes, letting the sauce reduce and thicken into a sticky glaze. Spoon the sauce over the pork as it reduces.

7. Serve:

• Serve the pork belly with steamed rice and a side of garlicky broccoli. Slice into smaller pieces if desired.

Tips & notes

• Piercing the pork belly: Helps tenderize the meat and allows it to absorb more flavor quickly.
• Use a dry pan: Pork belly renders its own fat—no extra oil needed for searing.
• Add garlic after searing: Prevents the garlic from burning while maximizing its aroma.
• Flip halfway during simmer: Ensures the pork belly cooks evenly and soaks up the glaze on both sides.
• Spoon the sauce over: Basting during the final simmer gives a glossy, sticky finish.