Honey-Chilli Glazed Pork Belly Skewers
Sweet heat. Street-food energy. Backyard made simple.
These Honey-Chilli Glazed Pork Belly Skewers take everything you love about sticky street food and make it easy enough to cook at home. The pork belly turns golden and caramelised over the grill, while the honey-chilli glaze builds layers of sweet, spicy, and smoky flavour in just minutes.
If you’ve only ever roasted or fried pork belly, grilling it changes everything. The fat renders perfectly, the glaze clings to every surface, and that little lick of fire adds depth you can’t get anywhere else.
This recipe was made for those weeknights when you want something fast but still exciting — or for weekends when you’re feeding a crowd and need a dish that looks as good as it tastes.
“It’s the kind of recipe that brings people to the grill. You can smell the glaze caramelising before you even take the first bite.”
The honey brings sweetness and shine. The soy sauce adds salt and depth. Lime juice cuts through the richness with acidity. A touch of sesame oil rounds out the flavour, while chilli gives it heat that lingers just enough to keep you coming back.
It’s everything you love about street food — balanced, bold, and a little messy in the best way.
Pair it with steamed rice, charred pineapple, or simple grilled greens, and you’ve got a complete meal with minimal effort.
Ingredients
For the Pork Belly
1 kg pork belly (skin removed, cut into 2.5 cm cubes)
1 tbsp olive oil
1 tsp sea salt
½ tsp cracked black pepper
For the Honey-Chilli Glaze
3 tbsp honey
2 tbsp soy sauce
1 tbsp lime juice (or lemon)
1 tsp sesame oil
1–2 tsp chilli flakes (to taste)
2 garlic cloves, finely minced
1 tsp brown sugar (optional, for extra caramelisation)
To Serve
Fresh lime wedges
Toasted sesame seeds
Fresh coriander leaves
Fresh spring onion
Serves: 4–6 Prep time: 10 minutes Cook time: 10 minutes Total: 20 minutes
Step 1: Preheat the Grill
Bring your grill to medium-high heat 200 °C / 392 °F using lump charcoal for natural smoke.
Step 2: Prepare the Pork Belly
In a large bowl, combine olive oil, salt, and black pepper. Toss the pork belly cubes until evenly coated. Thread them onto skewers, leaving a little space between each piece for even cooking.
Step 3: Make the Honey-Chilli Glaze
In a cast iron pot over low heat, add honey, soy sauce, lime juice, sesame oil, chilli flakes, garlic, and brown sugar. Simmer for 5–7 minutes until slightly thickened and glossy. Remove from heat.
Step 4: Cook Over Fire
Place the skewers directly over the heat. Grill for 3–4 minutes per side, turning frequently until golden brown. During the last few minutes, brush with the glaze, allowing it to caramelise and form a sticky coating.
Step 5: Rest and Serve
Transfer skewers to a platter and rest for 5 minutes to let the glaze set. Finish with toasted sesame seeds, fresh spring onion, and lime wedges.
Tips for Perfect Results
Fire Management
Keep an eye on the glaze—honey burns fast. Move skewers to indirect heat if needed. For more char, finish the skewers over open flame for 30 seconds. For even faster prep, par-boil the pork for 10 minutes first, then glaze and grill. Replace pork with chicken thighs or firm tofu for an easy variation.
Serving Suggestions
Serve over steamed jasmine rice or grilled flatbread.
Add a side of quick pickled cucumber for freshness.
Drizzle extra glaze before serving for shine and flavour.
Pair with a cold beer or chilled ginger ale for balance.
Why this Recipe Works
This recipe layers flavour through balance—sweet honey, salty soy, tart lime, and a gentle heat from chilli. The pork belly’s fat renders over live fire, creating a crisp exterior and tender interior, while the glaze clings to every edge. It’s the definition of simple, quick, and irresistible — street food made for the backyard.
FAQ
-
Yes. You can use pork shoulder or pork neck if you prefer leaner meat. Pork belly gives the best flavour and texture because the fat renders slowly and helps the glaze caramelise beautifully on the grill.
-
Honey burns quickly, so the key is to cook over medium-high indirect heat and baste in layers near the end of grilling. Move the skewers away from direct flame once the glaze starts to thicken to avoid scorching.
-
Absolutely. You can cube and marinate the pork up to 24 hours in advance. Keep it refrigerated in an airtight container. Brush on the glaze only when you’re ready to grill for the best caramelisation.
-
They pair perfectly with steamed rice, grilled vegetables, or a fresh cucumber salad. For something fun and shareable, serve them with flatbreads and lime wedges — like a street food platter at home.
-
Yes. A gas BBQ works just as well — preheat to medium-high heat and follow the same timing. If cooking indoors, use a cast iron grill pan and finish the skewers under a hot grill (broiler) to mimic that smoky finish.
-
Use a meat thermometer — the internal temperature should reach 70°C (160°F). The meat should be golden, sticky, and slightly firm to the touch with no pink remaining.
-
Yes. Store leftover skewers in an airtight container for up to 2 days. Reheat gently in a pan over medium heat or on a grill to maintain the glaze texture. Avoid microwaving as it can make the glaze split.
