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This brussels sprouts and pork belly recipe transforms humble ingredients into a showstopping dish where crispy pork belly meets caramelized sprouts in a five-spice glaze that's dangerously addictive.
I developed this during a Charleston winter when I needed to stretch a small cut of pork belly into a main course—what started as a practical solution became one of my most requested dishes.
The secret lies in rendering the pork belly until it's crackling and crisp, then roasting the sprouts until their edges turn golden and sweet.
The five-spice glaze isn't just about flavor—it's about balance. Star anise, cinnamon, and cloves infuse the pork with warmth while the soy and honey create a sticky, caramelized finish that clings to both the pork and sprouts.
I've perfected the timing so the pork belly stays tender inside while achieving that crispy exterior we all crave, and the sprouts develop a satisfying crunch without burning. This dish delivers restaurant-quality results with minimal effort, making it perfect for weeknight dinners that feel like a celebration.
What makes this recipe truly special is how the components come together at the table. The pork belly slices are tender yet hold their shape, the sprouts are caramelized with just the right bite, and that five-spice glaze ties everything into a cohesive, flavorful experience.
The aroma alone will have your guests gathering before the food even hits the table—smoky, sweet, and just slightly spicy with every bite. Serve it with a simple arugula salad to cut through the richness, or keep it as a standalone centerpiece that steals the show.
Confession: I've been known to make double batches because this recipe disappears faster than you can say "crispy pork belly." The leftovers reheat beautifully, though I won't lie—they rarely make it that far.
Whether you're cooking for a crowd or treating yourself to a special meal, this combination of textures and flavors will leave everyone asking for seconds. Let's get cooking—your taste buds are about to be transformed.
Ingredients for brussel sprouts pork belly
Crispy pork belly and caramelized sprouts need just 13 ingredients to transform into a showstopper.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Belly 🍖 | 1 ½ lb | Thick-cut, skin-on preferred |
| Brussels Sprouts 🥬 | 1 lb | Trimmed, halved lengthwise |
| Star Anise 🌿 | 2 whole | Whole pods for infusion |
| Cinnamon Sticks 🌿 | 2 whole | 1-inch pieces for glaze |
| Cloves 🌿 | 4 whole | Lightly crushed for depth |
| Soy Sauce 🍶 | ½ cup | Light or dark variety |
| Honey 🍯 | ¼ cup | Wildflower preferred |
| Olive Oil 🫒 | ½ cup | Extra-virgin for crisping |
| Garlic Cloves 🧄 | 4 cloves | Minced for glaze |
| Ginger 🌿 | 1 tbsp | Freshly grated |
| Salt 🧂 | 1 ½ tbsp | Kosher or sea salt |
| Black Pepper 🌶️ | 1 tsp | Freshly ground |
| Arugula 🌱 | 4 cups | For serving, loosely packed |
Pork belly is the star here—look for thick cuts with good marbling at Whole Foods or your butcher shop. The skin should be thick and unbroken for that perfect crackle. I always buy mine from Costco when I can, but the regular grocery store stuff works too if it's fresh. For the sprouts, organic is worth it—they're less likely to be bitter. Trim the ends and halve them lengthwise before cooking so they caramelize faster. If you can't find organic, just rinse them well to remove any dirt.
No star anise? 1 tsp ground cinnamon plus 1/4 tsp allspice gets you close. The honey can be swapped for maple syrup if you're avoiding refined sugar, though it'll taste slightly different. Fresh ginger is ideal, but dried works at half the amount. If your soy sauce is salty, cut back on the added salt—this glaze needs balance. The arugula is just for serving, so grab whatever's fresh at the market. No need to stress over exact amounts here—eyeball the garlic and ginger, but measure the salt precisely. Trust me, the glaze won't work right if it's off.
Pork belly keeps 3-4 days in the fridge, but it's best used within 2 days for maximum crispiness. The cooked sprouts reheat beautifully—just pop them in a skillet with a splash of water for 2-3 minutes. The glaze can be made ahead and stored in the fridge for 1 week or frozen for 3 months. I always double the recipe because it disappears faster than you can say "crispy pork belly." Portion the pork belly into single servings before freezing if you're prepping for later—just reheat in the oven at 350°F for 10 minutes.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this—just toss everything on a sheet pan, pop it in the oven, and walk away. No chopping boards, no mess, no stress. The pork belly crisps up while the sprouts roast, and those spices? They work their flavor magic all on their own.
- Spiced to Perfection: Between the star anise, cinnamon, and cloves simmering into the pork belly fat, this isn’t just sweet—it’s complex. The Brussels sprouts get caramelized edges, and the pork? Crispy outside, tender inside, with a warmth that lingers. Honestly, it’s the kind of dish that makes you pause mid-bite.
- Weeknight or Holiday: This recipe works everywhere. Too tired for dinner? It’s ready in 45 minutes. Hosting Thanksgiving? It’s fancy enough to share. My roommates and I rotate it for leftovers—it’s that good, but also that adaptable.
- Leftovers That Don’t Suck: Most roasted pork belly gets dry after day two. Not this. The spices keep it flavorful, and the crispy bits? They’re gold. I’ll pack this for lunch, reheat it for dinner, or even toss it into fried rice. It’s my secret weapon for making one meal stretch into three.
Step-by-step instructions for crispy five-spice glazed pork belly
Here's how to transform rich pork belly into irresistible crispy bites with a fragrant five-spice glaze.
Prepare the Pork Belly for Maximum Crisp
Start by scoring the skin of the 1.5 lb pork belly in a diamond pattern using a sharp knife, being careful not to cut into the meat. This creates crispy pockets while keeping the interior juicy. Place the pork belly skin-side down on a baking sheet and refrigerate uncovered for 1 hour to dry the skin thoroughly - this is non-negotiable for crispy results.
While it chills, combine 0.5 cup soy sauce, 0.25 cup honey, 2 whole star anise, 2 whole cinnamon sticks, and 4 whole cloves in a small saucepan. Simmer over medium-low heat for 10 minutes until the aromatics infuse the sauce and the honey slightly thickens. Remove the spices and set aside - we'll use this later for the glaze.
Render the Fat and Roast the Pork
Preheat your oven to 375°F. Heat 0.25 cup olive oil in a large oven-safe skillet over medium heat. Once shimmering, add the pork belly skin-side down and cook for 15 minutes until the fat renders and the skin turns golden brown. Flip carefully and transfer the skillet to the oven.
Roast for 45-50 minutes until the internal temperature reaches 195°F and the meat is fork-tender. The skin should be deep golden brown with crispy pockets. If it browns too quickly, tent loosely with foil. This slow cook ensures melt-in-your-mouth tenderness while keeping the exterior crisp.
Glaze and Crisp the Pork Belly
Remove the pork from the oven and increase heat to 425°F. In the same skillet, add 0.25 cup olive oil and 1 tbsp freshly grated ginger. Swirl to coat, then pour the reserved spiced glaze over the pork. Return to the oven for 10-15 minutes until the glaze caramelizes and forms a glossy crust.
Watch closely during the last 5 minutes - you want the glaze to bubble and turn deep amber. The pork is ready when the skin is deep golden brown and the glaze has thickened slightly. Let it rest for 10 minutes before slicing - this prevents the juices from escaping when you cut into it.
Cook the Brussels Sprouts
While the pork rests, trim the ends from 1 lb Brussels sprouts and halve them lengthwise. Heat 0.25 cup olive oil in a large skillet over medium-high heat. Add the sprouts cut-side down and cook for 8-10 minutes until the edges are crispy and the centers are tender.
Season immediately with 1.5 tbsp salt and 1 tsp black pepper. The sprouts should have beautiful char marks while staying slightly crisp. Remove from heat and set aside - their heat will carry through when we plate everything together.
Assemble and Serve
Slice the rested pork belly into ½-inch thick slices, keeping the crispy skin intact. Arrange 4 cups arugula on each plate, top with pork slices and Brussels sprouts. Drizzle any remaining glaze from the pan over the top for extra flavor.
Serve immediately while everything is crispy and warm. The contrast of tender pork belly with crispy skin, sweet-spiced glaze, and peppery arugula creates a perfect balance of textures and flavors. The star anise and cinnamon in the glaze add a subtle warmth that complements the rich pork beautifully.
Pro Tips For Making Brussel Sprouts Pork Belly
- CRACK THE BELLY FIRST: I learned this the hard way—skipping the crackling step means bland, greasy pork belly. Score the skin in a crosshatch, then roast it skin-side down at 375°F (190°C) for 45 minutes before adding anything else. The fat will render perfectly, and you’ll get that addictive crisp you’re after.
- TRIM THE SPROUTS RIGHT: Brussels sprouts hide their best flavor in the outer leaves. Trim the woody core but leave the thickest outer leaves intact—they’re the last to soften and add texture. Halve them only if they’re bigger than a golf ball, or they’ll turn mushy before the pork belly finishes.
- DON’T SKIP THE SPICE BAG: Star anise, cinnamon, and cloves aren’t just for show—tie them in cheesecloth and toss them into the roasting pan with the pork belly. They infuse the fat and meat with warmth, but if you forget, at least add them to the pan juices at the end. (Yes, even if you’re impatient like me.)
- REST THE BELLY LONGER: I used to cut into pork belly the second it came out of the oven, and the juices would pool like a sad puddle. Give it a solid 15 minutes under foil before slicing—this lets the fat redistribute, so every bite stays juicy. (Your future self will thank you.)
Make-ahead tips for leftovers
Pork Belly Prep
Score the pork belly skin with a sharp knife in a diamond pattern, then refrigerate uncovered for 1 hour to dry the surface completely. This step is crucial for achieving that perfect crisp—don’t skip it! I like to do this the night before when I’m prepping for a big meal.
Wrap it tightly in plastic wrap and store in the fridge. The cold helps set the score lines for even crispiness when you cook it later. 💡
Glaze Ahead
Make the five-spice glaze 2 days in advance and store it in an airtight container in the fridge. The flavors deepen over time, and you’ll save precious stovetop space on cooking day.
When ready to use, simply reheat the glaze in a small saucepan over low heat until warm and slightly thickened—about 3-4 minutes. This works perfectly for meal prep since the glaze keeps its aromatic punch even after refrigeration.
Partial Cooking
Cook the pork belly almost all the way through—until it reaches 185°F internal temperature—then let it cool completely before refrigerating. Store it in an airtight container with the rendered fat for up to 3 days.
When ready to finish, reheat the pork in a skillet over medium heat with the glaze until the skin crisps again. This two-stage approach ensures you get that coveted texture without overcooking.
Sprout Prep
Trim and halve the Brussels sprouts, then store them in a sealed container with a paper towel to absorb any excess moisture. They’ll keep in the fridge for 3 days without wilting.
When you’re ready to cook, simply toss them in olive oil and roast them at 425°F for 15-20 minutes until crispy. The key is to roast them separately from the pork so they stay perfectly crunchy when you plate everything together.
Reheating Leftovers
If you have leftover pork belly, reheat it in a skillet over medium-low heat with a splash of water to keep it moist. The glaze will soften slightly but still add great flavor.
For the sprouts, pop them back in the oven at 375°F for 5-7 minutes until heated through and crispy again. I often reheat both components separately and assemble them fresh for the best texture contrast.
Freezer Strategy
For long-term storage, wrap individual portions of cooked pork belly in plastic wrap and place them in a freezer bag with the glaze. Freeze for up to 3 months.
When ready to eat, thaw overnight in the fridge, then reheat in the oven at 350°F for 15 minutes until warmed through. The sprouts don’t freeze well, so I recommend cooking them fresh when you’re ready to serve. This way, you can enjoy the full crispy experience every time. ✨
Nutrition facts
Frequently asked questions
Can I substitute pork belly with another cut of pork?
While pork belly is ideal for its rich fat and crispy skin, you can use pork shoulder or pork tenderloin in a pinch. For shoulder, increase cooking time to 2-3 hours at 300°F until tender, then crisp the skin separately. Tenderloin will cook faster (20-25 minutes at 400°F) but won't have the same crispy texture. The five-spice glaze works beautifully with either, though the fat content will differ.
How do I know when the pork belly is perfectly crispy?
The skin should be deep golden brown with visible crackling when pressed gently. Listen for a satisfying snap—this confirms crispiness. The internal temperature should reach 195°F for tender meat. If the skin browns too quickly, tent with foil to prevent burning. Pro tip: The glaze should bubble and caramelize into a glossy finish during the last 5-10 minutes of cooking.
What if my Brussels sprouts turn mushy?
This happens when they're overcooked or underseasoned. Keep heat at medium-high and cook for only 8-10 minutes—they should be tender with crisp edges. Season immediately with salt and pepper while hot. For extra insurance, roast them at 425°F instead of pan-searing. If they soften after cooking, return them to a dry skillet for 1-2 minutes to restore crispness.
Can I make this recipe vegetarian?
Swap pork belly for extra-firm tofu or mushrooms. Press tofu to remove moisture, then pan-fry until crispy. For mushrooms, use king oyster or portobello slices seared until golden. The five-spice glaze works perfectly with either—just reduce soy sauce to 0.25 cup to balance flavors. Brussels sprouts stay the same for a hearty, plant-based meal.
How do I store leftovers without losing crispiness?
Store pork belly and sprouts separately. Keep pork in an airtight container with the glaze (it prevents drying). Reheat pork in a skillet over medium heat for 2-3 minutes until crispy again. For sprouts, reheat in the oven at 375°F for 5 minutes—they crisp best when warm. Never microwave pork belly; it turns rubbery. The glaze can be reheated separately in a saucepan.