Slow-Roasted Pork Belly with Manuka Honey & Soy Glaze
Crisp crackling, sticky manuka glaze — a Kiwi favourite
Slow-roasted pork belly finished with a glossy Manuka honey and soy glaze. The long roast renders the fat and gives wafer-thin crackling while the Manuka honey adds a distinctive New Zealand sweetness and depth.
Timing
Cook Time: PT2H
Prep Time: PT20M
Rest Time: PT15M
Total Time: PT2H35M
Active Time: PT30M
Ingredients
1.2
kg
pork belly
(Notes: skin on, scored every 1cm)
1.5
tsp
sea salt
(Notes: for rubbing and a little extra for the skin)
1
tsp
black pepper
(Notes: freshly ground)
1
tbsp
olive oil
(Notes: to help seasoning adhere)
3
tbsp
manuka honey
(Notes: Comvita UMF 10 recommended)
4
tbsp
soy sauce
(Notes: low-salt if preferred)
1
tbsp
rice vinegar
(Notes: or apple cider vinegar)
2
cloves
garlic
(Notes: finely grated)
1
tsp
fresh ginger
(Notes: grated)
0.5
tsp
chilli flakes
(Notes: optional, to taste)
2
sprigs
spring onions
(Notes: thinly sliced, to serve)
1
tbsp
fresh coriander
(Notes: chopped, to serve (optional))
Instructions
Step 1
Preheat the oven to 180°C. Pat the pork belly skin dry with paper towel and score the skin carefully with a very sharp knife (about 1cm apart). Rub the skin and belly with olive oil, then season the meat side with sea salt and black pepper; press a little extra salt into the skin scoring.
Tip: Use a dry cloth and ensure the skin is very dry for the best crackling. If time permits, leave uncovered in the fridge for 30 minutes prior to roasting to dry the skin further.
Timing: PT0M
Step 2
Place the pork belly on a rack in a shallow roasting pan, skin-side up. Roast in the preheated oven for 2 hours so the fat renders slowly and the meat becomes tender.
Tip: A rack keeps the pork out of the fat so it roasts evenly. If the skin starts to darken too quickly, tent loosely with foil and remove again for the final caramelising stage.
Timing: PT2H
Step 3
While the pork roasts, make the Manuka glaze. In a small saucepan combine manuka honey, soy sauce, rice vinegar, grated garlic, grated ginger and chilli flakes. Warm gently over low heat, stirring until smooth and slightly reduced (about 5 minutes). Remove from the heat and set aside.
Tip: Do not boil the honey aggressively; gentle warming keeps its delicate flavour and beneficial properties intact.
Timing: PT5M
Step 4
With about 15 minutes left of the cook, brush a generous layer of the Manuka glaze over the top of the pork. Increase the oven to 220°C or use grill function if available and return the pork to the oven for 10–15 minutes until the glaze is sticky and the skin crackles crisp.
Tip: Keep a close eye during this stage — sugars caramelise quickly and can burn. Brush once more halfway through for a deeper glaze.
Timing: PT15M
Step 5
Remove the pork from the oven and let it rest on the bench for 15 minutes before carving. Slice into portions and garnish with sliced spring onions and chopped coriander. Serve with steamed greens or roast kumara.
Tip: Resting lets the juices redistribute so the meat stays moist. Use a very sharp knife to preserve the crackling when slicing.
Timing: PT15M