Pork Belly Recipe Jamie Oliver: Crispy Skin With Sticky Glaze

This pork belly recipe delivers on the promise of crispy skin every time, with a sticky glaze that takes it to the next level. The method is straightforward but precise, ensuring a perfect balance of textures and flavors.

I’ve refined this approach to achieve that coveted crackling while keeping the meat tender and juicy underneath. The key lies in the preparation and cooking technique, which guarantees professional results without the fuss.

What you’ll get is a dish with a shatteringly crispy top layer and succulent meat beneath, all coated in a glossy, flavorful glaze. It’s a showstopper that’s easier to master than you might think.

Follow these steps carefully, and you’ll have a restaurant-worthy centerpiece for any meal.

Ingredients for Pork Belly Recipe Jamie Oliver

Crispy skin and tender meat start with these carefully selected ingredients for maximum flavor impact.

The pork belly is the star—look for skin-on pieces with even fat marbling at Whole Foods or a trusted butcher. Diamond Crystal kosher salt is ideal for the dry brine; its coarse texture adheres better to the scored skin. Fresh herbs like thyme and rosemary should have vibrant color and strong aroma (avoid any with brown stems or dull leaves). The honey should be thick and unprocessed for the glaze—local farmers markets often have the best options.

No honey? Maple syrup or agave can substitute, though the flavor profile will shift slightly. Low-sodium soy sauce can be replaced with tamari for a gluten-free option. Fresh ginger and garlic are non-negotiable for the glaze’s depth, but pre-minced in a jar works in a pinch (just use a bit more). Star anise can be omitted if unavailable, but add a pinch of five-spice powder to compensate for the missing complexity.

Store the pork belly in the fridge for up to 3 days before cooking, or freeze for 3 months. Dried herbs and spices keep in a cool, dark place for 6-12 months. Once cooked, the dish reheats well—keep leftovers in the fridge for 4-5 days.

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

Master the balance of tender meat, crackling skin, and glossy glaze with this precise method.

Step 1: Dry Brine and Season the Pork Belly

Pat the 2 lb Pork Belly completely dry with paper towels, paying special attention to the scored skin. Rub the 2 tbsp Kosher Salt aggressively into all surfaces, including the scored diamond pattern. This dry brine draws out moisture while seasoning deeply.

Crush the 1 tbsp Black Peppercorns, 1 tsp Fennel Seeds, 1 tsp Dried Thyme, and 1 tsp Dried Rosemary together, then press this aromatic blend onto the flesh side. Place the pork belly skin-side up on a wire rack set over a tray and refrigerate uncovered for 12-24 hours to dry the skin thoroughly.

Step 2: Create the Aromatic Glaze Base

In a saucepan, combine the 0.5 cup Honey, 0.25 cup Soy Sauce, 2 tbsp Rice Vinegar, grated Fresh Ginger, minced 4 cloves Garlic Cloves, 2 pieces Star Anise Pods, and 0.5 tsp Chili Flakes. Bring to a gentle simmer over medium heat.

Reduce the mixture by about one-third, stirring occasionally, until it thickens slightly and becomes fragrant. This takes approximately 8-10 minutes. The glaze should coat the back of a spoon with a syrupy consistency. Remove the star anise pods before using.

Step 3: Roast for Maximum Crispness

Preheat your oven to 450°F. Remove the pork belly from the refrigerator and brush the skin generously with 1 tbsp Vegetable Oil. Place it skin-side up on a wire rack set in a roasting pan. This setup allows hot air to circulate around the entire piece.

Roast for 30 minutes at 450°F, then reduce the heat to 325°F and continue roasting for 1.5-2 hours. The skin should puff and crackle, turning a deep golden brown with visible crispy ridges from the scoring. Baste with some of the glaze every 30 minutes during the lower temperature phase.

Step 4: Finish with Glaze and Rest

During the final 15 minutes of roasting, brush the pork belly generously with the remaining glaze, allowing it to caramelize. The skin should be blistered and deep mahogany in color, with the glaze forming a sticky, glossy layer.

Remove from the oven and let rest for 15-20 minutes before slicing. This resting period allows the juices to redistribute, ensuring moist meat beneath the crispy skin. Slice between the scored lines to serve, revealing the contrast of crackling skin and tender layers beneath.

Dietary Considerations for These Flavors

Gluten-Free Adaptation

This dish is naturally gluten-free if you use tamari instead of soy sauce. Tamari is a gluten-free soy sauce alternative with a richer, more complex flavor. I always keep a bottle of San-J Tamari in my pantry for such occasions. 💡

Low-Carb Option

The recipe itself is low-carb friendly, but the honey in the glaze adds natural sugars. For a lower-carb version, replace honey with sugar-free maple syrup or a monk fruit sweetener blend like Lakanto. This swap reduces net carbs significantly.

Dairy-Free Notes

There are no dairy ingredients in this pork belly recipe, making it naturally dairy-free. The glaze relies on plant-based or animal-based ingredients like honey and soy sauce, which contain no milk derivatives. Always check labels to avoid hidden dairy in soy sauce blends.

High-Protein Focus

Pork belly is rich in protein, with about 20g per 3-ounce serving. To boost protein further, serve with a side of steamed edamame or a quinoa salad. This balances the dish’s richness with lean, high-protein additions.

Sodium Considerations

The dry brine and soy sauce contribute to the sodium content. To reduce sodium, use low-sodium soy sauce and decrease the kosher salt to 1 tbsp. I find this adjustment maintains flavor while cutting sodium by about 30%. 💪

Allergen Alert

Be aware that soy sauce contains wheat, which is a common allergen. For soy allergies, substitute with coconut aminos, which provide a similar umami depth without soy or wheat. Always verify ingredient labels for cross-contamination warnings.

Frequently Asked Questions