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Honey-Glazed Pork Belly Recipe

honey glazed pork belly

Recipe & Photo courtesy of Tania Teschke from The Bordeaux Kitchen Cookbook

“This recipe for honey glazed pork belly was inspired by one of my favorite French cookbooks, Viandes, by Jean-François Mallet, who is both a chef and photographer. I have modified the recipe, replacing and adding ingredients, but the basic idea is there for a sweet-and-sour style pork.” ~ Tania Teschke, The Bordeaux Kitchen

Pork belly has become a favorite in upscale restaurants. Start with pastured pork for a succulent dish that is loaded with Vitamin B’s and healthy fats. Enjoy!

paleo cookbook

Preparation Time: 30 min
Cooking Time: 45 min
Serves: 6

US Wellness Shopping List: Whole Pork Belly Fresh Portion 1.5lbs, Raw Honey


1.8 to 2 pounds (800 to 900 g) pork belly, chopped into 2- to 3-inch
(5 to 7.5 cm) cubes
¼ teaspoon allspice
¼ teaspoon coriander
1 tablespoon freshly grated ginger
1 tablespoon garlic, minced
2 pinches of coarse sea salt (gros sel de mer)
2 tablespoons olive oil (or sesame oil)
1 teaspoon apple cider vinegar
1 tablespoon tamari
2 tablespoons raw honey
2 tablespoons sesame seeds
2 pinches of ground pepper

Instructions for Honey Glazed Pork Belly

Mix together all the ingredients, including the pork, in a large bowl.
Allow the meat to marinate in the refrigerator for an hour or two, or
overnight if you have the time.

Preheat the oven to 350˚F (175˚C). Remove the meat from the
refrigerator 20 minutes prior to cooking to allow it to come to room
temperature for even cooking. Arrange the pieces in one layer in a
large casserole dish and place into the oven for 45 minutes, stirring
every 15 minutes to keep the top edges of the pieces of meat from
burning and to cook the meat evenly.


The honey in this dish is a key ingredient, but it can
be replaced with smaller amounts of monk fruit or stevia for those
with very sensitive blood-sugar responses. Actually, the honey (or
sweetener), and the vinegar, can be left entirely out of the dish, and
it still tastes great! Unprocessed, raw honey is one of France’s most
magnificent products and can be found at markets, epiceries (gourmet
shops), and organic stores. It comes in many varieties, each of which
is delicious in its own way. In this dish, the subtle honey flavors are
overtaken by the tamari and vinegar, but the sweetness remains. If
histamine intolerance is an issue, then you can replace the raw honey
with pasteurized honey or maple syrup, replace the vinegar with
half the amount of lemon or lime juice, and augment the salt to your
tastes if removing the tamari sauce. If you end up with extra sauce
in the casserole dish, use the sauce the next time you saute a piece
of beef or veal liver. The sauce will upgrade the taste of the liver and
help you finish up that delicious sauce!

Tania Teschke, The Bordeaux Kitchen

Meet The Chef

Tania Teschke previously lived in Bordeaux, France, where she studied French cooking, butchery with an award-winning French butcher, and she earned a diploma in wine tasting from the University of Bordeaux. Having faced numerous health issues over more than two decades, Tania is passionate about healing herself, feeding her family nutritious meals and sharing what she has learned with others. Her book of ancestral French recipes, published by Primal Blueprint, is called The Bordeaux Kitchen. Find more of Tania’s recipes and adventures at:  Food Blog  |  Twitter  |  Instagram  |  Photography Blog