Pork Belly Recipe Jamie Oliver: Crispy Skin With Sticky Glaze

This pork belly recipe delivers crispy skin and tender meat with a sticky glaze that rivals any restaurant version. The method combines salting, slow roasting, and a final blast of high heat to achieve perfect texture.

I developed this approach after testing multiple techniques to ensure the skin crackles while the meat stays juicy. The glaze, reduced from simple ingredients, adds a sweet-savory finish that complements the rich pork.

What sets this apart is the attention to detail—scoring the skin, drying it thoroughly, and using the right temperatures at each stage. These steps guarantee crispy results every time.

Serve with steamed greens or mashed potatoes to soak up the delicious juices. The contrast of textures makes this dish unforgettable.

Ingredients for Pork Belly Recipe Jamie Oliver

These carefully selected ingredients transform pork belly into a crispy, restaurant-quality masterpiece with minimal effort.

[recipe_ingredient_scaler]

The pork belly is non-negotiable—skin-on, fat-cap intact. Source from Whole Foods or a trusted butcher for consistent fat-to-meat ratio. Look for pieces with even marbling and unblemished skin. Diamond Crystal kosher salt is ideal for the dry cure due to its coarse texture and clean flavor. Five-spice powder should be freshly ground; stale blends lose their aromatic complexity.

No five-spice? Combine cinnamon, cloves, fennel, star anise, and Szechuan peppercorns in equal parts. Honey can be swapped with maple syrup or agave for a different sweetness profile. Soy sauce alternatives include tamari for gluten-free or coconut aminos for a milder taste. The star anise in the glaze can be replaced with 1 tsp anise seeds if needed.

Pork belly keeps 3-4 days raw in the fridge or 6 months frozen. Once cooked, store leftovers in an airtight container for up to 3 days. Reheat in the oven to maintain skin crispiness—microwaving will soften it.

Step-by-Step Instructions for Crispy Skin Pork Belly With Sticky Glaze

Master the technique for perfect texture contrast—crispy skin with tender meat beneath a glossy glaze.

Step 1: Dry-Cure the Pork Belly Overnight

Pat the 2 lb Pork Belly completely dry with paper towels, paying special attention to the scored skin. In a small bowl, combine the 2 tbsp Kosher Salt, 1 tbsp Granulated Sugar, 1 tsp Black Peppercorns, and 1 tsp Five-Spice Powder.

Rub this mixture aggressively into every crevice of the scored skin and all flesh surfaces. The sugar helps draw out moisture while the spices infuse flavor deep into the meat. Place the pork belly skin-side up on a wire rack set over a plate and refrigerate uncovered for 12-24 hours. This drying process is essential for achieving that coveted crispy texture.

Step 2: Roast the Pork Belly Until Crisp

Remove the pork belly from the refrigerator and let it sit at room temperature for 30 minutes. Meanwhile, preheat your oven to 375°F. Place the pork belly skin-side up on a wire rack set in a roasting pan.

Roast for 1 hour, then increase the temperature to 425°F and roast for another 30-45 minutes until the skin transforms into a deep golden brown and you hear it crackling when pressed. The high heat at the end ensures maximum crispness while the lower initial temperature renders the fat gradually.

Step 3: Prepare the Sticky Glaze

In a small saucepan, combine the 0.5 cup Honey, 0.25 cup Soy Sauce, 2 tbsp Rice Vinegar, grated 1 whole Fresh Ginger, minced 4 cloves Garlic Cloves, and 2 whole Star Anise Pods.

Bring to a simmer over medium heat and cook for 5-7 minutes, stirring occasionally, until the mixture reduces by about one-third and becomes syrupy. The glaze should coat the back of a spoon thickly. Remove from heat and let it cool slightly—it will thicken further as it cools.

Step 4: Glaze and Finish

Carefully brush the warm glaze over the crispy skin of the pork belly, working quickly to avoid softening the crackling. Return the pork to the 425°F oven for 5-8 minutes to set the glaze and restore any lost crispness.

Remove from the oven and let rest for 10 minutes before slicing. Thinly slice the 4 whole Green Onions and sprinkle them over the top as a fresh, vibrant garnish. The contrast of the crispy skin, tender meat, and sticky-sweet glaze with the sharp green onions creates the perfect bite every time.

Creative Variations of This Dish

Asian-Inspired Twist

Swap the five-spice powder for 1 tbsp gochujang in the dry rub for a Korean-inspired kick. Add 1 tbsp sesame oil to the glaze mixture for depth. I love how the heat from the gochujang pairs with the sweet honey glaze. 🌶️

Sweet and Smoky

Replace honey with ½ cup maple syrup in the glaze and add 1 tsp smoked paprika to the dry rub. The maple syrup gives a deeper sweetness, while the paprika adds a subtle smoky note that reminds me of summer BBQs.

Citrus Glaze

Brighten the glaze by adding zest of 1 orange and 2 tbsp fresh orange juice to the reduction. The citrus lifts the richness of the pork belly beautifully. I often add 1 tsp grated lime zest for extra zing.

Herb-Crusted Version

Press a mix of 2 tbsp chopped fresh rosemary and 2 tbsp chopped fresh thyme onto the meat before the final roast. The herbs create a fragrant crust that pairs wonderfully with the sticky glaze. This is my go-to for Sunday roasts.

Spicy Sriracha Glaze

Add 2 tbsp sriracha to the glaze mixture for a spicy kick. Reduce the honey to ¼ cup to balance the heat. The sriracha gives a vibrant red color and a punchy flavor that cuts through the fat. 🔥

Coffee-Rubbed Belly

Mix 1 tbsp finely ground coffee with the dry rub ingredients for a deep, earthy flavor. The coffee enhances the pork’s natural richness without overpowering it. I discovered this trick at a local smokehouse and it’s been a favorite ever since.

Frequently Asked Questions