Honey pork belly slices glazed and topped with sesame seeds, served over sautéed greens on a patterned oval plate.

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Honey Pork Belly at a Glance

Honey Pork Belly is a quick pan-fried pork belly recipe featuring juicy, golden-brown slices coated in a sweet and savory honey-soy glaze.

Why You’ll Love It

  • Sweet and savory glaze – Honey, soy sauce, and oyster sauce create a glossy coating that balances sweetness, saltiness, and rich umami.
  • Rich, juicy pork belly – Pan-frying renders excess fat and creates golden-brown edges while keeping the meat tender and flavorful.
  • Easy one-pan dinner –Searing the pork and making the glaze in the same pan builds flavor while keeping cleanup minimal.
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What readers say
“Made this dish last night for the fam, everyone loved it! My older two returning to their respective colleges. They pinned this recipe so they can make it themselves!”

Alisa

My Recipe Story

When I need a quick dinner that everyone in my family will enjoy, Honey Pork Belly is one of my go-to recipes. I usually have the seasonings in my pantry, so all I need is some pork belly to get dinner started.

My favorite way to eat it is donburi style over a bowl of hot steamed rice. The sweet and savory glaze seeps into the rice, and a drizzle of Japanese mayonnaise makes every bite even more delicious. It’s simple, comforting, and always satisfying!

If you enjoy cooking with pork belly, try my Mille-Feuille Nabe, Tonjiru, and Pressure Cooker Pork Belly (Kakuni) next!

Honey pork belly slices topped with sesame seeds, served over sautéed greens on a patterned oval platter.

Key Ingredients for Honey Pork Belly

You’ll need pork belly, garlic, sake, black pepper, oyster sauce, honey, and soy sauce to make this quick and flavorful dish. For serving, prepare blanched greens, toasted white sesame seeds, Japanese Kewpie mayonnaise, and ichimi togarashi, if desired.

  • Pork belly – A boneless cut with alternating layers of meat and fat that keep it juicy and flavorful. Look for a whole slab or pre-sliced pork belly at Asian grocery stores.
  • Sake – Helps mellow the pork’s meaty aroma and adds depth of flavor. Learn more about sake in Japanese cooking.
  • Oyster sauce – Adds rich umami and a touch of sweetness for a more flavorful glaze.
  • Honey and soy sauce – Create the signature sweet and savory glaze, with honey adding sweetness and soy sauce balancing it with saltiness.

Find the printable recipe with measurements below.

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How to Make Honey Pork Belly

  1. Prepare the ingredients. Cut the pork belly block crosswise into ¼-inch (6-mm) slices and mince the garlic.
  1. Pan-fry the pork belly. Cook the slices in a large frying pan over medium-high heat until golden brown on both sides. Work in batches if needed. Transfer to a tray.
  1. Sauté the garlic. Wipe out the excess fat from the pan. Return the pork belly to the pan, add the minced garlic, and sauté until fragrant.
  1. Glaze the pork belly. Add sake to deglaze the pan, followed by black pepper, oyster sauce, honey, and soy sauce. Stir constantly until the sauce thickens and coats the pork belly in a glossy glaze.
  1. Serve. Transfer to a plate with blanched greens or serve over steamed rice. Garnish with toasted white sesame seeds. Enjoy with a drizzle of Japanese Kewpie mayonnaise and a sprinkle of ichimi togarashi, if desired.
A knife slices a slab of honey pork belly on a wooden cutting board next to several thin, pre-cut strips of meat.
Slices of honey pork belly frying in a carbon steel skillet.
Slices of honey pork belly frying in a skillet being moved by a wooden spatula.
Slices of honey pork belly frying in a skillet with a dark, bubbling glaze.
Honey pork belly slices topped with sesame seeds, served over sautéed greens on a decorative oval platter with chopsticks nearby.
A bowl of white rice topped with glazed slices of meat, green vegetables, sesame seeds, and a drizzle of mayonnaise. Chopsticks are placed beside the bowl.
Namiko Hirasawa Chen

Nami’s Recipe Tips

These simple tips will help you make Honey Pork Belly perfectly every time.

  • Slice thin for the best texture – Aim for ¼-inch (6-mm) slices. Thicker pieces take longer to cook and may brown too much on the outside before the center is fully cooked.
  • Use medium-high heat to sear – This helps render the fat and develop golden-brown edges. If the heat is too low, the pork belly may release moisture and cook without browning properly.
  • Use a splatter screen – Pork belly releases plenty of fat as it cooks, which can splatter at higher temperatures. Use a splatter screen to contain the splatter without lowering the heat.
Round metal grease splatter screen sitting on a stovetop while cooking honey pork belly.
A hand uses a wooden spatula to wipe the inside of a dark, oily skillet used for honey pork belly with a folded paper towel.
  • Wipe out the excess fat – After searing, reduce the heat to low and carefully remove the excess fat with paper towels. Too much fat can make the sauce greasy and prevent the glaze from coating the pork belly evenly.
  • Avoid burning the glaze – Honey caramelizes quickly, so reduce the heat if the sauce starts to darken too fast. Stir constantly and remove the pan from the heat as soon as the glaze thickens.
Honey pork belly slices topped with sesame seeds, served over sautéed greens on a decorative oval platter with chopsticks nearby.
A hand holds a small bowl of white rice topped with honey pork belly and greens, with chopsticks lifting a piece of the meat.

Storage and Reheating Tips

To store: Let the pork belly cool, then transfer leftovers to an airtight container. Refrigerate for up to 3 days or freeze for up to a month.

To reheat: Warm in a frying pan over medium-low heat until heated through. Add a splash of water if the glaze has thickened too much. Alternatively, microwave in 30-second intervals until heated through.

Variations

Looking to change things up? Try these easy swaps!

  • Swap the protein. Try thinly sliced beef, chicken thighs, or pork shoulder. Adjust the cooking time depending on the cut and thickness.
  • Adjust the sweetness. Reduce the honey from 2 Tbsp to 1 Tbsp for a less sweet glaze. Add a splash of sake if needed to balance the sauce.
  • Try hoisin sauce. Replace the oyster sauce with an equal amount of hoisin sauce for a sweeter, more aromatic glaze.

What to Serve with Honey Pork Belly

I like to pair Honey Pork Belly with lighter side dishes to balance its rich, sweet and savory glaze. Here are a few of my favorites:

  • Tofu Egg Drop Soup – This light, silky soup makes a comforting addition to the meal without adding too much richness.
  • Carrot and Tuna Salad – A refreshing, colorful side dish that adds a nice contrast to the rich pork belly.
  • Pickled Napa Cabbage – Its tangy, crunchy texture helps balance the richness of the meat.
A bowl of egg drop soup with tofu cubes and sliced green onions, served in a red bowl on a rustic wooden table, with a red spoon and other dishes nearby.
A white oval plate with shredded carrot salad garnished with parsley and half a lemon, set on a striped napkin. Other dishes and a glass of drink are partly visible in the background.

FAQ

Is honey pork belly the same as Japanese kakuni?

No. Japanese Kakuni is made by slowly simmering thick pieces of pork belly until tender. This Honey Pork Belly recipe uses thin slices that are pan-fried and coated in a sweet and savory glaze. It’s a much quicker way to enjoy pork belly.

Can I make honey pork belly ahead of time?

Yes, although I recommend enjoying it freshly cooked for the best texture. You can slice the pork belly and mince the garlic ahead of time. Store them separately in the refrigerator until you’re ready to cook.

I’d love to hear how yours turned out! 💛 Please leave a star rating and comment below to share your experience. Your feedback not only supports Just One Cookbook but also helps other home cooks discover recipes they can trust.

Honey Pork Belly

4.86 from 34 votes
by Namiko Hirasawa Chen
Honey pork belly slices topped with sesame seeds, served over sautéed greens on a patterned oval platter.
Honey Pork Belly is a quick and satisfying Japanese-inspired dinner featuring juicy, pan-fried pork belly coated in a glossy honey-soy glaze. Ready in just 20 minutes, it's a family favorite that I love serving over steamed rice with greens, Japanese mayonnaise, and a sprinkle of ichimi togarashi.
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Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes

Ingredients 
 

Servings: 2
  • ¾ lb pork belly block (or thick-cut pork belly slices)
  • 2 cloves garlic
  • 1 Tbsp sake (or Chinese rice wine; substitute water if needed)

For Seasonings

For Serving (Optional)

Instructions

  • Gather all the ingredients.
    A rectangular slab of raw honey pork belly in a metal tray alongside small bowls containing soy sauce, oyster sauce, sake, ground pepper, and two garlic cloves.
  • Slice ¾ lb pork belly block crosswise into ¼-inch (6-mm) pieces. Mince 2 cloves garlic, using a garlic press.
    A chef slicing honey pork belly on a wooden board and a garlic press mincing garlic into a glass bowl.
  • Heat a large frying pan over medium-high heat. Arrange the pork belly slices in a single layer without overcrowding. Cook in batches if needed. There's no need to add oil, as the pork belly will release its own fat.
    Cook until the bottoms are golden brown, then flip and cook the other side. Use a spatter screen to prevent oil splatter.
    A triptych showing raw honey pork belly strips being placed in a skillet, the bacon browning as it is flipped with chopsticks, and a wire mesh splatter guard covering the pan.
  • Once both sides are nicely browned, transfer to a prep tray. Repeat with the remaining slices, then remove all the pork belly from the pan.
    Slices of honey pork belly frying in a skillet next to a tray of cooked, golden-brown slices being lifted with chopsticks.
  • Reduce the heat to low and carefully wipe out the excess fat with a paper towel. This helps the glaze cling to the meat.
    Increase the heat to medium and return the pork belly to the pan. Add minced garlic and sauté briefly until fragrant, about 30 seconds.
    A three-part image showing a paper towel wiping a skillet, followed by minced garlic being stirred into browned honey pork belly slices in the same pan.
  • Add 1 Tbsp sake to deglaze the pan, scraping up any browned bits from the bottom. Add ⅛ tsp freshly ground black pepper, 1 Tbsp oyster sauce, 2 Tbsp honey, and 2 Tbsp soy sauce.
    Three frames show a hand pouring liquid from glass bowls onto strips of seared honey pork belly in a frying pan.
  • Stir constantly until the sauce thickens into a glossy glaze that coats the pork belly evenly. Watch carefully, as the honey can burn quickly.
    Transfer to a serving plate with blanched greens.
    A side-by-side view showing thin strips of honey pork belly browning in a skillet on the left, and a platter of the cooked pork belly served with blanched greens on the right.

To Serve

  • Enjoy the honey pork belly on its own or over steamed rice for a hearty donburi (rice bowl). Sprinkle with toasted white sesame seeds.
    One of my favorite ways to enjoy it is with a drizzle of Japanese Kewpie mayonnaise and a sprinkle of ichimi togarashi (Japanese chili pepper) for a little heat.
    Two images of honey pork belly glazed with sauce over sautéed greens: a platter on the left and a single serving over rice in a bowl on the right.

To Store

  • Store leftovers in an airtight container in the refrigerate for up to 3 days or freezer for up to a month.

Notes

Variations: Try this recipe with beef, chicken thighs, pork shoulder, firm tofu, or king oyster mushrooms. You can also swap oyster sauce for hoisin sauce or adjust the honey to your preferred sweetness. See the blog post for more details and tips.

Nutrition

Calories: 966kcal, Carbohydrates: 17g, Protein: 22g, Fat: 91g, Saturated Fat: 33g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 42g, Cholesterol: 122mg, Sodium: 793mg, Potassium: 1283mg, Fiber: 4g, Sugar: 9g, Vitamin A: 15958IU, Vitamin C: 49mg, Calcium: 184mg, Iron: 6mg

The nutrition facts shown are generated by an online calculator and are estimates only. Please consult a professional nutritionist for specific dietary needs.

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Editor’s Note: This post was originally published on June 21, 2012, and updated with new images, more helpful cooking tips, and improved step-by-step instructions on October 17, 2026.