Sticky Pork Belly Slices with Orange and Maple Syrup

Sticky pork belly is exactly the sort of recipe pork belly was made for.

Pork belly is rich, full of flavour, and carries enough fat to handle a sweet, sticky glaze properly. Cook it right and you get tender meat, caramelised edges, and that sweet-salty finish that makes you keep going back for one more piece.

This recipe uses sliced pork belly strips rather than a whole pork belly joint, which makes it much quicker to cook. The orange marmalade, maple syrup and orange juice give you a simple sticky glaze that works beautifully with the pork.

It is sweet, sticky, slightly sharp from the orange, and properly moreish. Job done.

What Is Sticky Pork Belly?

Sticky pork belly is pork belly cooked with a sweet glaze or marinade until the outside becomes glossy, caramelised and packed with flavour.

The glaze usually contains something sweet, such as honey, maple syrup, brown sugar, hoisin, marmalade or sweet chilli sauce. This sweetness works brilliantly with pork belly because the fat balances it out.

This version uses orange marmalade, maple syrup and orange juice for a sticky orange-style pork belly glaze.

Why Use Pork Belly Slices?

Pork belly is often cooked low and slow as a whole joint, which is great, but it can take a long time.

Using pork belly slices or strips makes the recipe quicker because the pork is thinner and has more surface area for the marinade and glaze.

That means you still get the rich flavour of pork belly, but without waiting hours for a whole joint to cook.

Sticky Pork Belly Ingredients

• 1kg pork belly strips
• 3 tbsp orange marmalade
• 3 tbsp maple syrup
• 200ml orange juice

How to Make Sticky Pork Belly

1. Mix the orange marmalade, maple syrup and orange juice together in a large bowl.
2. If the rind is still attached to the pork belly strips, remove it carefully with a sharp knife.
3. Add the pork belly strips to the bowl and coat them well in the marinade.
4. Cover and marinate for at least 1 hour.
5. Preheat your grill to medium-high.
6. Place the pork belly slices under the grill and cook for around 20 minutes.
7. Turn and baste the pork belly every 5 minutes or so.
8. While the pork cooks, pour the remaining marinade into a saucepan.
9. Bring the marinade to a rapid boil and reduce until thick and sticky.
10. Once the pork belly is cooked and caramelised, remove it from the grill.
11. Drizzle with the reduced sticky orange and maple sauce before serving.

How Long Does Sticky Pork Belly Take?

Sticky pork belly slices take around 20 minutes under a medium-high grill, plus at least 1 hour marinating time.

The exact cooking time depends on the thickness of your pork belly strips and the heat of your grill.

You want the pork belly cooked through, with caramelised edges and a sticky glaze. If the glaze starts to catch too quickly, move the pork slightly further from the heat or turn the grill down a little.

Can You Cook Sticky Pork Belly in the Oven?

Yes, you can cook sticky pork belly slices in the oven if you prefer.

Place the marinated pork belly strips on a lined baking tray and cook at 200°C, 180°C fan, Gas Mark 6 for around 25 to 30 minutes, turning and basting during cooking.

For extra colour, finish them under the grill for a few minutes at the end until the glaze bubbles and caramelises.

Can You Cook Sticky Pork Belly on the BBQ?

Yes, sticky pork belly is brilliant on the BBQ.

Cook the pork belly over a medium heat and turn regularly. Because the glaze contains sugar, it can burn if the heat is too fierce.

For best results, cook the pork belly gently first, then brush with extra glaze near the end so it becomes sticky without burning.

If you are planning a BBQ, have a look at our guide on how to BBQ.

Why Use Orange with Pork Belly?

Orange works really well with pork belly because it gives sweetness and acidity.

Pork belly is a rich cut, so the sharpness from the orange helps balance the fat, while the marmalade and maple syrup help create the sticky glaze.

It is the same reason sweet and fruity sauces often work so well with pork.

Do You Need to Remove the Rind?

For this sticky pork belly recipe, it is best to remove the rind before marinating.

The rind will not soften in the same way as the meat and fat, and it can stop the marinade getting into the pork properly.

Do not waste it though. You can use the rind to make crackling.

How to Make Crackling from the Rind

If you remove the rind from the pork belly strips, save it for crackling.

Pat it dry, season it with salt, and cook it in a hot oven or under the grill until crisp and blistered.

It is a nice little bonus and means nothing goes to waste.

What to Serve with Sticky Pork Belly

Sticky pork belly works well with rice, noodles, stir-fried vegetables, chips, wedges, salad, coleslaw, corn on the cob or steamed greens.

It is also brilliant sliced up and served in wraps, bao buns, flatbreads or loaded fries.

For more pork ideas, browse our pork range or our BBQ essentials collection.

Tips for Better Sticky Pork Belly

• Use pork belly strips or slices for a quicker cook.
• Remove the rind before marinating.
• Marinate for at least 1 hour.
• Turn and baste regularly while cooking.
• Watch the glaze carefully because sugar can burn.
• Boil the leftover marinade properly before using it as a sauce.
• Reduce the sauce until thick and sticky.
• Save the rind for crackling if you want a bonus treat.

Final Thoughts

Sticky pork belly does not need to be complicated.

This recipe uses pork belly slices, orange marmalade, maple syrup and orange juice to create a simple sweet and sticky glaze that works beautifully with rich pork belly.

Marinate it, grill it, baste it, reduce the sauce, and drizzle it over the top.

Sweet, sticky, tender, and exactly what pork belly should be.

FAQs

How do you make sticky pork belly?

Marinate pork belly strips in orange marmalade, maple syrup and orange juice, then grill for around 20 minutes, turning and basting regularly. Reduce the leftover marinade into a sticky sauce and drizzle over the cooked pork.

What makes pork belly sticky?

A glaze or marinade with sugar makes pork belly sticky. Ingredients like maple syrup, honey, brown sugar, marmalade, hoisin or sweet chilli sauce caramelise as they cook.

Can you use pork belly slices for sticky pork belly?

Yes, pork belly slices are ideal because they cook faster than a whole pork belly joint and take on marinade well.

How long does sticky pork belly take to cook?

Sticky pork belly slices usually take around 20 minutes under a medium-high grill, depending on thickness.

Can you cook sticky pork belly in the oven?

Yes, cook pork belly slices at 200°C, 180°C fan, Gas Mark 6 for around 25 to 30 minutes, turning and basting as they cook.

Can you BBQ sticky pork belly?

Yes, sticky pork belly works well on the BBQ. Cook over a medium heat and add extra glaze near the end so it caramelises without burning.

Should you remove the rind from pork belly slices?

For this recipe, yes. Remove the rind before marinating so the glaze coats the pork properly. You can use the rind separately to make crackling.