Sticky BBQ Pork Belly

Sticky BBQ Pork Belly is a mouthwatering dish that combines the tender, juicy richness of pork belly with the sweet and savory notes of a caramelized barbecue glaze. This dish is a showstopper for any gathering. With its melt-in-your-mouth texture and deeply satisfying flavors, this slow-roasted pork belly recipe is a recipe that highlights the beauty of slow cooking, bold seasonings, and careful preparation.

Pork belly is prized for its rich layers of fat and meat, which, when cooked properly, create a melt-in-your-mouth texture. This recipe elevates pork belly by starting with soy-based brine, which enhances the pork’s natural flavors. Soy sauce, brown sugar, garlic, and spices combine to infuse the pork belly with a savory-sweet complexity. The brine guarantees that each bite is seasoned thoroughly, while also helping the pork belly achieve a tender texture.

The decision to roast the pork belly fat side up is crucial. As the fat renders during the slow roasting process, it bastes the meat, keeping it moist and tender. The result is a perfectly cooked pork belly with a crisp, golden exterior and an tender interior that practically falls apart.

Slow roasting is key to achieving the ideal texture for pork belly. Cooking it at a low temperature over several hours allows the fat to render out slowly, leaving behind tender meat that retains its richness without being overly greasy. This recipe incorporates an aromatic steam bath during roasting to take the flavor to the next level. A mixture of water, soy sauce, garlic, and spices sits beneath the pork belly, creating steam that moistens the meat while infusing it with subtle, aromatic notes.

This slow, deliberate process transforms the pork belly into a tender, flavorful cut of meat ready to soak up the sticky barbecue glaze.

The barbecue glaze is the soul of this dish. Made from ketchup, soy sauce, brown sugar, honey, rice vinegar, paprika, and garlic powder, the sauce hits all the right notes: sweet, smoky, tangy, and savory. It’s the perfect partner to the rich, fatty pork belly, balancing its heaviness with vibrant flavors.

After the pork belly has roasted to tender perfection, it’s brushed with the sauce and broiled at high heat. This step caramelizes the sugars in the glaze, creating a sticky coating that clings to the meat. The slight char from the broiler adds depth and complexity to the glaze’s flavor, giving the dish a subtle smoky flavor.

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For a casual presentation, slice the pork belly into smaller pieces and serve it as an appetizer or finger food at a large gathering. A garnish of fresh green onions or sesame seeds provides a pop of color and a hint of freshness that complements the bold flavors of the dish.

The attention to detail at every step makes Sticky BBQ Pork Belly special. The brine adds flavor, the slow roasting creates an unparalleled texture, the aromatic steam bath provides moisture, and the sticky glaze ties it all together with its sweet and smoky profile. It’s an indulgent yet approachable dish, perfect for impressing guests or treating yourself to something special.

Sticky BBQ Pork Belly

Recipe by Kyle Taylor

5.0 from 1 vote

Course: MainsCuisine: AsianDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

6

hours 

Total time

6

hours 

30

minutes

This Sticky BBQ Pork Belly is brined for deep flavor, slow-roasted until tender, and finished with a caramelized, smoky-sweet glaze. The result is perfectly balanced layers of rich meat, crispy edges, and a sticky, savory finish.

Ingredients

• For the Pork Belly

• 2 pounds pork belly, skinless

• 4 cups water

• 1/4 cup soy sauce

• 1/4 cup brown sugar

• 3 cloves of garlic, smashed

• 1 tablespoon black peppercorns

• 1 bay leaf

• 2 tablespoons olive oil

• For the BBQ Sauce

• 1/2 cup ketchup

• 1/4 cup soy sauce

• 1/4 cup brown sugar

• 2 tablespoons honey

• 1 tablespoon rice vinegar

• 1 tablespoon paprika

• 1 tablespoon garlic powder

Directions

• Brine the Pork Belly:
  Combine the water, soy sauce, brown sugar, garlic, peppercorns, and the bay leaf in a large bowl. Stir until the sugar dissolves. Submerge the pork belly in the brine, ensuring it is fully covered. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
• Slow Roast the Pork Belly:
  Preheat your oven to 300°F (150°C). Remove the pork belly from the brine and pat it dry with paper towels. Rub the pork belly with olive oil. Place the pork belly, fat side up, on a wire rack set over a baking sheet. Roast for 2 hours, flipping halfway through, until tender and the fat has rendered.
• Prepare the BBQ Sauce:
  Combine ketchup, soy sauce, brown sugar, honey, rice vinegar, paprika, and garlic powder in a saucepan. Simmer over medium heat for 8–10 minutes, stirring occasionally, until the sauce thickens slightly.
• Glaze and Broil:
  Increase the oven temperature to 450°F (230°C). Remove the pork belly from the oven and brush with the BBQ sauce on all sides. Return and roast for 5–7 minutes until the glaze caramelizes and forms a slight char. Watch carefully to prevent burning.
• Serve:
  Let the pork belly rest for a few minutes before slicing. Serve with extra BBQ sauce on the side.

Notes

• Aromatic Steam Bath: While roasting, place a shallow pan filled with water, soy sauce, smashed garlic, and black peppercorns in the oven beneath the pork belly. This creates a gentle steam that infuses the meat with extra moisture and subtle aromatics.