Manuka Honey Miso-Glazed Pork Belly with Charred Pineapple
Sticky, umami-rich pork belly finished with NZ Manuka honey and tangy charred pineapple
Slow-roasted pork belly brushed with a Manuka honey–miso glaze, served with charred pineapple and a zesty lime-coriander salsa. Trend-forward flavours (miso, charred fruit, and sticky honey glaze) make this a social-media-ready dinner or weekend feast.
Timing
Cook Time: PT55M
Prep Time: PT25M
Rest Time: PT10M
Total Time: PT1H30M
Active Time: PT35M
Ingredients
1.2
kg
pork belly
(Notes: skin scored in a crosshatch, rind left on)
3
tbsp
manuka honey
(Notes: preferably MGO 400+, for glazing)
2
tbsp
white miso paste
(Notes: adds umami and caramelises nicely)
2
tbsp
soy sauce
(Notes: use reduced-salt if preferred)
1
tbsp
rice vinegar
(Notes: for balance in the glaze)
1
tbsp
sesame oil
(Notes: to deepen flavour)
1
tsp
freshly ground black pepper
1
tsp
sea salt
(Notes: for rubbing into scored skin)
1
whole
large ripe pineapple
(Notes: cut into 8 wedges for charring)
1
handful
fresh coriander (cilantro)
(Notes: roughly chopped for salsa)
1
lime
(Notes: zest and juice for salsa)
1
tbsp
pickled chilli or chilli flakes
(Notes: optional, for heat)
Instructions
Step 1
Preheat the oven to 160°C fan. Pat the pork belly skin dry with paper towel. Rub sea salt into the scored skin and season the underside with black pepper. Place the pork belly on a wire rack over a roasting tray to allow even air flow.
Tip: Thoroughly drying the skin and salting helps achieve crisp crackling.
Step 2
Combine Manuka honey, miso paste, soy sauce, rice vinegar and sesame oil in a small bowl to make the glaze. Whisk until smooth. Reserve 2 teaspoons of glaze for later finishing.
Tip: Warm the honey slightly if it is very thick so it mixes easily with the miso.
Step 3
Brush two-thirds of the glaze over the meat side of the pork (avoid getting too much on the skin at this stage). Roast in the preheated oven for 35 minutes to render fat and infuse flavour.
Tip: Roasting at moderate heat first helps tenderise while keeping the skin from burning.
Timing: PT35M
Step 4
Increase the oven temperature to 230°C fan. Brush the reserved glaze onto the skin carefully—this will help caramelise but monitor closely. Return the pork to the oven for a further 15–20 minutes until the skin is crisp and deeply golden.
Tip: Watch for hot spots; if the skin browns too quickly, reduce heat slightly and extend time.
Timing: PT20M
Step 5
Meanwhile, heat a heavy-based grill pan over high heat. Brush pineapple wedges with a little oil and char for 2–3 minutes per side until caramelised and smoky. Squeeze over lime juice and toss with chopped coriander and pickled chilli to make a quick salsa.
Tip: Char the pineapple just before the pork is ready so it stays warm and glossy.
Timing: PT10M
Step 6
Remove the pork from the oven and rest on a board for 10 minutes to let juices redistribute. While resting, brush the pork belly with a thin layer of additional Manuka honey for a glossy finish if you like it extra sticky.
Tip: Resting is essential for tender slices and prevents the glaze from seeping away when you carve.
Timing: PT10M
Step 7
Carve the pork into thick slices. Serve with charred pineapple salsa, steamed jasmine rice or roasted baby potatoes, and scatter extra coriander. Drizzle any pan juices lightly over the meat.
Tip: Serve immediately for best texture — contrast of crisp skin, tender meat and juicy pineapple is the goal.