Tropical Honey Glazed Pork Belly
Serves: 4-6
Prep Time: 15 mins (plus 30 mins marinating)
Cook Time: 15 mins
Total Time: 1 hour
Ingredients
Pork - Belly, Boneless, Flat (500g)
1kg pork belly, cut into 10 slices lengthwise
£11.00
The Black Farmer Honey 227g
4 tbsp honey
£6.40
Dunns River, Ground Pimento 80g x3
1/2 tsp ground pimento
£6.00
Billingtons - Light Brown Soft Sugar - 500g
1 tbsp sugar
£3.30
2 tbsp soy sauce
Lemon (per piece)
2 tbsp fresh lemon juice
£0.70
Celery (per pack)
3 celery sticks, cut into 1-inch (2.5 cm) pieces
£1.80
Charlie & Ivys - Jerk Marinade 250 ml
2 tbsp jerk marinade
£3.75
Baby Tomatoes on the Vine
3 cherry tomatoes, halved
£2.70
Additional Ingredients
- Vegetable oil - 2½ tsp (divided)
- Cinnamon - 1 stick
- Paprika - 1 tsp
- Salt & Pepper - To taste
Method
Step 1 - Prepare the Pork Belly
Begin by cutting the pork belly into 10 long slices. Place the slices in a large bowl and season with a pinch of salt and pepper. Add the soy sauce, jerk marinade, paprika, pimento, honey, and sugar. Use your fingers to rub the seasonings into the pork, ensuring each slice is well coated. Drizzle with 1 teaspoon of vegetable oil and add the fresh lemon juice, then mix again to ensure all the slices are evenly marinated. Let the pork belly marinate for at least 30 minutes to absorb the flavours fully.
Step 2 - Cook the Pork Belly
Heat the remaining vegetable oil in a large skillet over medium-high heat. Once hot, add the marinated pork belly slices to the skillet. Cook the pork belly for about 4-5 minutes on one side until it begins to caramelise and turn golden brown. Flip the slices over and cook for another 4-5 minutes on the other side until evenly browned and cooked through.
Step 3 - Add the Vegetables and Glaze
Remove the skillet from the heat and let the pork belly rest for a minute to absorb the glaze. Serve the Tropical Honey Glazed Pork Belly hot as a delicious finger food or appetiser. This dish is perfect for sharing and is sure to be a hit at any gathering!
Step 4 - Serve
Remove the skillet from the heat and let the pork belly rest for a minute to absorb the glaze. Serve the Tropical Honey Glazed Pork Belly hot as a delicious finger food or appetiser. This dish is perfect for sharing and is sure to be a hit at any gathering!
Serving suggestion
For the best Caribbean dining experience, serve this Tropical Honey Glazed Pork Belly with a side of fresh coleslaw, fried plantains, or a light green salad to balance the rich flavours. Pair with a tropical cocktail or a chilled beer for a complete taste of the Caribbean.
Looking for more Caribbean pork recipes or want to learn how to cook pork belly to perfection? Visit our recipe section at The Black Farmer website for more inspiration. Discover a variety of mouthwatering dishes featuring our premium meats, all crafted to deliver delicious results.
By featuring this Tropical Honey Glazed Pork Belly recipe, you’re bringing a taste of the tropics to your home kitchen. Experience the authentic flavours of The Black Farmer and enjoy a Caribbean culinary adventure today!
Frequently Asked Questions
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A honey glaze for pork belly is made by gently warming honey with savoury or spiced flavours, then brushing it onto the pork during the final stage of cooking so it caramelises without burning.
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Pork belly is best cooked slowly at first to render the fat and keep the meat tender, then finished at a higher heat once the glaze is applied to achieve a sticky, caramelised surface.
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Honey glaze should be added toward the end of cooking, allowing it to coat the pork and caramelise while preventing the sugars from burning.
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Honey complements pork belly by balancing its rich, savoury flavour with natural sweetness, helping create a glossy finish and deeper flavour during caramelisation.
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Honey glazed pork belly is both — the sweetness of the honey enhances the savoury richness of the pork, creating a balanced, full-bodied flavour.