Grilled Pork Belly with Honey-Mustard Herb Glaze

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Palace of Knossos

📍 Where this dish comes from: Crete · Palace of Knossos
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Grilled Pork Belly with Honey-Mustard Herb Glaze, plated and ready to serve

Pork belly on the grill — thick slabs caramelized until the fat renders and the skin crisps and the edges go sticky and amber with a sugar-free honey-mustard glaze. This is the cut that rewards patience and high heat in equal measure. The result is simultaneously crispy, fatty, sweet, and herbaceous — everything a great grilled pork dish should be.

What You’ll Need

Ingredients for Grilled Pork Belly with Honey-Mustard Herb Glaze

Grilled Pork Belly with Honey-Mustard Herb Glaze

Pork belly on the grill -- thick slabs caramelized until the fat renders and the skin crisps and the edges go sticky and amber with a sugar-free honey-mustard glaze.
Print Recipe
Course: Main Course
Cuisine: Greek
Servings: 4 servings
Calories: 580kcal

Ingredients

  • 2 lbs pork belly skin scored in a crosshatch (ask your butcher)
  • 1 tsp each sea salt smoked paprika, garlic powder, and dried oregano
  • 3 tbsp sugar-free honey (allulose-based)
  • 2 tbsp Dijon mustard
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp fresh rosemary minced
  • 1 garlic clove grated
  • Pinch of chili flakes

Instructions

  • Combine salt, paprika, garlic powder, and oregano. Rub all over pork belly, working into the scored skin. Refrigerate uncovered 1 hour or overnight -- the drying develops the crust.
  • Whisk all glaze ingredients together. Set aside.
  • Grill pork belly skin-side down on medium heat first, 10-12 minutes, to render the fat. Flip and cook flesh side 5 minutes.
  • Brush generously with glaze. Grill skin-side over high heat 3-4 minutes until the glaze caramelizes and the skin blisters.
  • Rest 5 minutes. Slice thickly. Serve with extra glaze alongside.

Nutrition

Serving: 1serving | Calories: 580kcal | Protein: 32g | Fat: 48g | Fiber: 0.5g
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Cooking Grilled Pork Belly with Honey-Mustard Herb Glaze in the kitchen

Health Benefits

  • Pork belly is an extraordinarily rich source of B vitamins, particularly thiamine (B1), niacin (B3), and B6, alongside complete protein and selenium.
  • The rendered fat is approximately 40% monounsaturated oleic acid — the same heart-healthy fat found in olive oil — making it a far more favorable fat profile than many people assume.
  • Apple cider vinegar in the glaze supports digestive enzyme function and may improve post-meal glucose regulation.

Pairs Well With

  • Tomato-Cucumber Salad with Herb Oil
  • Spanakorizo — Keto Spinach Rice
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