Sweet Chilli Pork Belly Recipe: Sticky Glaze With Crispy Edges

This sweet chilli pork belly recipe delivers crispy edges with a sticky, caramelized glaze that clings to every bite. Growing up in Georgia, I learned that pork belly done right is a game-changer.

The secret is scoring the skin and roasting at high heat first to render the fat, then finishing with a sweet chilli glaze that caramelizes beautifully. This method ensures crispy skin while keeping the meat tender and juicy.

What you’ll get is pork belly with a shatteringly crispy exterior and melt-in-your-mouth interior, all coated in a glossy, finger-licking glaze. It’s a dish that feels indulgent but is surprisingly straightforward.

Perfect for impressing guests or treating yourself to a restaurant-quality meal at home.

Ingredients for sweet chilli pork belly

Pantry staples plus a pork belly stop. That’s all you need for this showstopper.

The pork belly is non-negotiable. Ask your butcher for skin-on, 1-inch thick slabs—this cut is different from bacon. Most Asian markets sell it pre-scored, which saves time. Look for good fat marbling (the white streaks) and avoid anything with a grayish tint. For the sweet chili sauce, Mae Ploy or Thai Kitchen are solid grocery store options.

No sweet chili sauce? Mix apricot jam with sriracha for a quick substitute. Low-sodium soy is ideal but regular works—just reduce the added salt later. The honey can be swapped for maple syrup (same amount). Fresh ginger is worth it, but ground ginger at half the amount in a pinch. The five-spice powder adds that authentic touch—find it at World Market or the spice aisle.

Pork belly freezes beautifully for up to 6 months. Once glazed, it keeps 3-4 days in the fridge but honestly tastes best the day it’s made. Reheat in the oven (not microwave) to keep that crispy skin intact.

Step-by-step instructions for sweet chilli pork belly

Here's the method. Straightforward, tested, works every time.

Pat the 2 lb Pork Belly dry with paper towels, then score the skin in a diamond pattern using a sharp knife. This isn't just for looks—it helps render the fat and creates crispy edges. Rub the entire piece with 1 tbsp Kosher Salt, 1 tsp Black Pepper, and 0.5 tsp Five-Spice Powder.

Let it sit uncovered in the refrigerator for 1 hour or up to overnight. This drying step is crucial for achieving that perfect crispy skin. I always use Diamond Crystal kosher salt because it dissolves evenly and seasons the meat without overpowering.

In a bowl, whisk together 0.75 cup Sweet Chili Sauce, 0.25 cup Soy Sauce, 0.25 cup Honey, 2 tbsp Rice Vinegar, 4 cloves Garlic Cloves (minced), and 1 tbsp Fresh Ginger (grated). The honey and sweet chili sauce will caramelize beautifully, while the rice vinegar adds a subtle tang.

Taste the glaze and adjust if needed—though I’ve found this balance works perfectly. The low-sodium soy sauce lets you control the saltiness, and the fresh ginger adds a bright, zesty note that cuts through the richness of the pork belly.

Preheat your oven to 375°F. Place the pork belly skin-side up on a wire rack set over a baking sheet. Brush half of the glaze evenly over the pork, making sure to get it into the scored lines. Roast for 45 minutes, then brush with the remaining glaze.

Increase the oven temperature to 425°F and roast for another 30-45 minutes until the skin is deeply caramelized and crispy to the touch. The high heat at the end ensures the edges crisp up perfectly, delivering on that promise of texture.

Remove the pork belly from the oven and drizzle with 1 tsp Sesame Oil. Let it rest for 10 minutes before slicing—this allows the juices to redistribute, ensuring every bite is tender and flavorful. The sesame oil adds a nutty aroma that complements the sweet and savory glaze.

Slice the pork belly into thick pieces and garnish with 4 whole Green Onions (thinly sliced) and 1 tbsp Sesame Seeds. The green onions add a fresh contrast, while the toasted sesame seeds provide a satisfying crunch. Serve immediately while the skin is still crispy.

Wine and beer pairings for these flavors

Crisp White Wines

A Riesling from Germany or Washington State offers the perfect counterbalance to the sticky glaze. The slight sweetness and high acidity cut through the pork's richness beautifully. I particularly love Dr. Loosen Blue Slate for its mineral notes. 🍷

Bold Red Options

For red wine lovers, a Pinot Noir from California's Sonoma Coast has enough fruit to complement the sweetness while maintaining the acidity to cleanse your palate. Try Belle Glos Las Alturas - its jammy quality works wonders.

Asian Beer Pairings

Sapporo or Asahi lagers provide a crisp, clean contrast to the rich pork belly. Their light body and mild bitterness refresh your palate between bites. The carbonation helps cut through the fat, making each mouthful feel lighter. 🍺

Craft Beer Choices

A Belgian Tripel like Westmalle offers complex fruit and spice notes that elevate the dish. The higher alcohol content stands up to the bold flavors while the effervescence cleanses your palate. I've served this pairing at The Smoky Pig with great success.

Non-Alcoholic Options

For those avoiding alcohol, a ginger beer like Fever-Tree provides spicy warmth that complements the five-spice in the pork. The ginger's natural sweetness harmonizes with the glaze while the carbonation refreshes.

Sweet Finish

End the meal with a Moscato d'Asti from Italy. Its light sweetness and effervescence make it an excellent dessert pairing that won't overwhelm after this rich dish. The low alcohol content makes it perfect for extended savoring. ✨

Frequently asked questions