Ingredients

Main Ingredients

• Water: 2 liters (68 fl oz)
• Salt: 20 grams (0.7 oz)
• Pork Belly: 1 kilogram (2 lbs)

Glaze Ingredients

• Brown Sugar: 20 grams (0.7 oz)
• Water: 50 milliliters (1.7 fl oz)
• Garlic: 20 grams (0.7 oz), minced
• Balsamic Vinegar: 20 milliliters (0.7 fl oz)
• Thyme: 5 grams (0.2 oz)
• Green Onion: 30 grams (1.1 oz), chopped

Prep Time, Cooking Time, Total Time

• Prep Time: 15 minutes
• Cooking Time: 2 hours
• Total Time: 2 hours 15 minutes
• Servings: 4 servings

Step-by-Step Instructions

Step 1: Prepare the Pork Belly

1. In a large pot, bring 2 liters of water to a boil. Add the salt and stir until dissolved.
2. Place the pork belly in the pot, ensuring it is fully submerged. Reduce the heat to a simmer and cook for 1.5 hours. This process tenderizes the meat and renders some of the fat.
3. Once cooked, remove the pork belly from the water and pat it dry with paper towels. Allow it to cool slightly.

Step 2: Prepare the Glaze

1. In a small saucepan, combine the brown sugar, 50 milliliters of water, minced garlic, balsamic vinegar, and thyme.
2. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture thickens into a glossy glaze (about 5 minutes).

Step 3: Roast the Pork Belly

1. Preheat your oven to 200°C (390°F).
2. Place the pork belly on a baking tray lined with parchment paper or foil. Brush the glaze generously over the entire surface of the pork belly.
3. Roast for 25–30 minutes, basting with additional glaze every 10 minutes to build a caramelized crust.

Step 4: Garnish and Serve

1. Remove the pork belly from the oven and let it rest for 5 minutes to allow the juices to redistribute.
2. Slice the pork belly into bite-sized pieces and garnish with freshly chopped green onions. Serve warm.

Why This Recipe Is Timeless

The allure of pork belly lies in its ability to absorb flavors and its unique texture, making it a beloved dish across various cuisines. From Asian-style braises to European roasts, pork belly’s versatility has made it a culinary staple for centuries.

This recipe stands out because it combines traditional techniques with modern flair. The glaze, with its balance of sweet, tangy, and savory notes, transforms the rich, fatty pork belly into a gourmet dish. The addition of thyme and garlic adds depth, enhancing the natural flavors of the meat without overpowering them.

Its timelessness also lies in its adaptability—you can serve this dish as a main course, an appetizer, or even part of a banquet spread. It’s comfort food elevated to a new level, offering both nostalgia and sophistication in every bite.

Nutrition Facts (Per Serving)

• Calories: 520 kcal
• Protein: 25 g
• Fat: 45 g
• Carbohydrates: 12 g
• Fiber: 1 g
• Sugar: 8 g
• Sodium: 900 mg

FAQs

Q1: Can I use a different cut of pork?
Yes, while pork belly is ideal for its rich texture, you can use pork shoulder or ribs for a leaner alternative.

Q2: Can I make the glaze spicier?
Absolutely! Add chili flakes or a dash of sriracha to the glaze for a spicy kick.

Q3: What side dishes pair well with this recipe?
Mashed potatoes, steamed vegetables, or a simple green salad complement the richness of the pork belly beautifully.

Q4: Can I make this recipe ahead of time?
Yes, you can boil the pork belly in advance and store it in the refrigerator. Glaze and roast it just before serving for the best texture and flavor.

Tips for Making the Perfect Glazed Pork Belly

1. Render the Fat: Boiling the pork belly helps to render excess fat, ensuring the final dish isn’t overly greasy.
2. Achieve Crispy Skin: For an extra-crispy finish, broil the pork belly for 2–3 minutes at the end of roasting.
3. Balance the Flavors: Adjust the glaze’s sweetness or acidity to your preference by adding more sugar or vinegar.
4. Use Fresh Herbs: Fresh thyme provides a more vibrant flavor than dried herbs.
5. Rest the Meat: Allowing the pork belly to rest after roasting ensures it remains juicy and tender.

Storage Tips

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the stovetop for the best results.
• Freezing: Wrap the cooked pork belly in aluminum foil and place it in a freezer-safe bag. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

Conclusion

Glazed Pork Belly with Garlic and Thyme is more than just a recipe—it’s an experience that brings together comfort, flavor, and a touch of culinary artistry. The tender, juicy meat contrasts beautifully with the caramelized glaze, while the aromatic thyme and garlic elevate the dish to gourmet status.

This dish is a reminder of why slow cooking and attention to detail matter. From the careful simmering of the pork belly to the glazing process, every step is designed to maximize flavor and texture. It’s a dish that brings people together, inviting them to savor each bite and appreciate the love and care that went into its preparation.

Whether you’re enjoying it as a family dinner centerpiece or serving it to guests at a special occasion, this recipe is sure to leave a lasting impression. Its timeless appeal lies in its simplicity, versatility, and ability to create a sense of indulgence without requiring overly complex techniques.

So, roll up your sleeves, gather your ingredients, and let the magic of cooking transform your kitchen into a haven of rich aromas and unforgettable flavors. With this Glazed Pork Belly, you’re not just making a meal—you’re crafting a memory, one delicious bite at a time.