A white bowl filled with steamed rice, topped with glazed pork, green vegetables, sesame seeds, and a drizzle of mayonnaise. Chopsticks rest on the table beside the bowl.

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Recipe Highlights

My family asks for Honey Pork Belly on busy weeknights, and I love how fast it comes together. Thick pork belly slices go into one pan, sear until golden, then get coated in a honey-soy glaze with fresh garlic. I especially love it donburi style over steamed rice—the glaze soaks into the rice and every bite is sweet, savory, and satisfying.

  • Only five ingredients
  • Ready in 25 minutes with one pan
  • Easy to serve donburi style or as a protein side
  • Great for meal prep – stores well in the fridge or freezer

If you love rice bowl dinners, try my Gyudon, Oyakodon, and Soboro Don next!

Slices of glazed pork belly garnished with sesame seeds, served on a decorative white and blue plate with a side of sautéed green vegetables.

Ingredients for Honey Pork Belly

  • Pork belly – boneless slab or pre-sliced
  • Garlic
  • Honey
  • Soy sauce
  • Oyster sauce
  • Neutral oil

For serving (optional)

Find the printable recipe with measurements below.

Jump to Recipe

How to Make Honey Pork Belly

  1. Prep. Slice the pork belly crosswise into ¼-inch pieces. Mince or press the garlic and set aside.
  1. Sear. Heat a thin layer of neutral oil in a large pan over medium-high heat. Cook the pork belly slices until browned on both sides. A splatter screen helps contain the oil spray.
  1. Remove excess oil. Reduce the heat to low. Wipe out the pan with paper towels until completely dry. This step keeps the glaze from turning greasy.
  1. Glaze. Increase the heat to medium. Add the honey, soy sauce, oyster sauce, and garlic. Cook, stirring constantly, until the sauce reduces into a shiny glaze that coats every slice.
  1. Serve. Spoon over steamed rice and top with blanched spinach, a drizzle of Japanese mayonnaise, and a pinch of ichimi togarashi.
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 pieces about ¼ inch (6 mm) thick. Any thicker and the slices won’t cook through or crisp evenly.
  • Use medium-high heat to sear – Start the pork belly over medium-high heat so it browns quickly without steaming.
  • Wipe out the pan – After searing, reduce the heat to low and wipe out the excess oil with paper towels. This gives the glaze its glossy finish and helps it cling to every slice.
  • Watch the glaze closely – Once the sauce goes in, it can burn fast. Pull the pan the moment the glaze looks shiny and sticky.
A plate with slices of glazed pork belly garnished with sesame seeds and green vegetables, set on a patterned dish. A striped sake bottle and wooden tray are in the background.

Storage and Reheating Tips

To store: Transfer leftovers to an airtight container. Refrigerate for up to 3 days or freeze for up to 2 weeks.

To reheat: Warm in a pan over medium-low heat until heated through, adding a small splash of water if the glaze has thickened. You can also microwave on medium power in 30-second intervals.

Variations

Looking to change things up? Try these easy swaps!

  • Swap the protein. Thinly sliced beef, chicken thighs, or pork shoulder all work well in place of pork belly.
  • Make it vegetarian. Use thick slices of firm tofu or king oyster mushrooms. Pat them dry before adding to the pan.
  • Adjust the sweetness. Reduce the honey by half and add a splash of mirin for a lighter, less-sweet glaze.
  • Use hoisin sauce. Swap the oyster sauce for hoisin sauce (same amount) for a deeper, slightly sweeter glaze with a hint of spice.
A bowl of rice topped with glazed grilled pork belly, Japanese mayonnaise, sesame seeds, chili flakes, and cooked greens, served with chopsticks on a red patterned mat.

What to Serve with Honey Pork Belly

I like to pair Honey Pork Belly with light sides to balance the rich glaze. Here are my picks:

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

What is pork belly?

Pork belly is a boneless cut with alternating layers of meat and fat that keep it juicy and flavorful during cooking. You can find it as a whole slab or pre-sliced at most Asian grocery stores. For this recipe, thin slices about ¼ inch (6 mm) thick work best for a quick sear and even glaze.

Do I need an oven to make honey pork belly?

No oven needed. This is a stovetop recipe from start to finish. The whole process takes about 20 minutes.

Why do I need to wipe the pan before adding the sauce?

Pork belly releases a lot of fat during searing. If you leave that fat in the pan, the sauce will thin out and won’t form a proper glaze. Wiping the pan dry with paper towels is a quick step that makes a big difference in the final texture and flavor.

Can I use hoisin sauce instead of oyster sauce?

Yes! Hoisin sauce gives the glaze a slightly deeper, sweeter flavor with a hint of spice. Use the same amount called for in the recipe. If you need a gluten-free option, check the label—formulas vary by brand.

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
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.
Honey Pork Belly is a fast, satisfying weeknight dinner made with just five ingredients. Pan-fried until golden and juicy, the pork belly slices get glazed in a sweet-and-salty honey sauce that clings to every slice. My family loves it served donburi style over steamed rice with spinach, Japanese mayonnaise, and a sprinkle of ichimi togarashi—ready in 25 minutes, start to finish.
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Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes

Ingredients 
 

Servings: 2

For Serving (optional)

Instructions

  • Gather all the ingredients. Mince 2 cloves garlic (I use a garlic press).
    Two photos: on the left, various ingredients for honey pork belly—sauces, honey, green onions, and garlic—sit on a wooden counter; on the right, a garlic press minces garlic over a small white dish.
  • Slice ¾ lb pork belly block crosswise into ¼-inch (6-mm) pieces.
    Heat a large frying pan over medium-high heat. Add a thin layer of neutral oil and arrange the pork belly slices in a single layer.
    A hand slices raw honey pork belly on a wooden cutting board. Beside it, pieces of pork belly are cooking in a black frying pan on a stovetop.
  • Cover with a splatter screen. Once the bottoms are golden brown, flip the slices. Cook until the second side is deep golden brown and caramelized. Reduce the heat to low and wipe out the excess oil with a paper towel.
    Three side-by-side images showing: a splatter screen on a pan; honey pork belly slices frying and browning in a skillet; and someone blotting cooked honey pork belly with a paper towel in the same skillet.
  • Increase the heat to medium. Add 2 Tbsp honey, 2 Tbsp soy sauce, 1 Tbsp oyster sauce, and the minced garlic to the pan.
    Cook, stirring constantly—honey burns quickly, so don't walk away—until a glaze forms and coats the meat.
    Two photos of honey pork belly slices cooking in a frying pan. In the first, sauce is poured onto the pork. In the second, the meat simmers in the bubbling sauce, becoming beautifully caramelized.

To Serve

  • Plate the pork belly with blanched spinach. For donburi style, serve over a bowl of steamed rice and finish with a drizzle of Japanese Kewpie mayonnaise and a sprinkle of ichimi togarashi (Japanese chili pepper).
    Two plates of Japanese-style honey pork belly: one served over rice with greens and mayonnaise drizzle, the other with greens on a patterned plate, both garnished with sesame seeds.

To Store

  • Transfer leftovers to an airtight container and refrigerate for up to 3 days, or freeze for up to 2 weeks.

Notes

Variations
  • Swap the protein. Thinly sliced beef, chicken thighs, or pork shoulder all work well in place of pork belly. 
  • Make it vegetarian. Use thick slices of firm tofu or king oyster mushrooms. Pat them dry before adding to the pan.
  • Use hoisin sauce. Swap the oyster sauce for hoisin sauce (same amount) for a deeper, slightly sweeter glaze with a hint of spice.
  • Adjust the sweetness. Reduce the honey by half and add a splash of mirin for a lighter, less-sweet glaze.

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 republished with more helpful information on June 30, 2026.