Honey Glazed Pork

If there is one thing my kids will fight over at the dinner table, it’s pork crackling. Roast pork is something I cook for my family a lot, in many forms, but this version with a sweet but lemony honey glaze is our current favourite.


What you’ll need:

1.5kg boneless pork belly, skin scored
2 tsp sea salt
1 onion, thinly sliced
500ml chicken stock
1 lemon, juiced
⅓ cup honey
2 tsp sesame oil
Steamed bok choy, to serve
Steamed jasmine rice, to serve

What to do:

Preheat oven to 200°C Fan Assist.

Rub salt all over pork, including the skin. Place the sliced onion in the bottom of your roasting tray and sit the pork belly on top. Pour in the stock, lemon juice and honey, ensuring the skin isn’t covered, and rub sesame oil over pork skin. Roast on the middle shelf for 45 minutes, until the sauce has reduced and the skin is crisp, topping up with extra stock or water if necessary.

Reduce oven to 180°C Fan and continue to roast the pork for a further 30 minutes. Cover the pork loosely with foil and rest for 15 minutes. Place pork skin-side-down on a cutting board and cut into bite-sized cubes and drizzle over honey sauce. Serve with steamed rice and bok choy.




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