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Honey Glazed Pork Belly Squares with Chinese 5-Spice

This is a great canapé to make over the festive period; your guests will snap up these delicious cubes of pork belly marinated and cooked in chinese 5-spice with soya and honey.

Although the preparation for this dish is minimal, it does take a little time to reach the end result, but it is well worth it.  By putting it into the fridge overnight, it allows the meat to compact and portion into bite sized pieces.

The result – juicy and flavoursome pork squares all ready to serve to your guests.  I’ve used 3kg of pork belly in this recipe which makes a large number of pork squares but you may want to cook a smaller piece of meat, so just adjust your quantities to suit your needs.

Have an amazing Christmas,

With much love, Gill X


Preparation Time:
15 minutes
Cooking Time:
3 hours
Serves: 25 guests as canapes


  • 3kg Pork Belly Scored (Ask your butcher to score your meat for you)
  • 6 level tablespoons Chinese 5-Spice
  • Glaze:
  • 50ml Soy Sauce
  • 6 level tablespoons of clear honey


    1. Massage the chinese 5-spice into your meat and put in the fridge to marinade for 2 hours.
    2. Take out the fridge and lie the meat flat on a roasting tray, cover with tin foil and roast in the oven for 2 hours at 200C.
    3. Once ready, take your meat out the oven and remove the foil.  In a bowl combine the clear honey and soy sauce and pour this glaze onto the meat and return to the oven to roast for a further 20-25 minutes uncovered.
    4. Take the pork belly out of the oven and sit another roasting tray on top of the meat to weigh it down and place in the fridge overnight.
    5. The next day take the meat out of the fridge and chop into cubes.  Put the cubes in a medium hot frying pan, pour in some extra soy sauce and honey and toss for 3-4 minutes to warm the cubes through and crisp them up.
    6. Serve and enjoy!


    I love, love, love party food and so when Gill and I chatted about whether we should do a big, Festive showstopper or some of the nicer little bits for guests arriving or drinks parties, it was a definite nibble for me!

    Pork Belly is such a versatile cut and in terms of cost, you can't beat it. Succulent, juicy and packed full of flavour this is winner with everyone I know. 

    Gill was double busy (actually I suspect that with two wee boys and Christmas coming, she has been busier than that!) with her pics this week as we also called on the expertise of Diane at Provender Brown and asked for her top tips on a party season cheeseboard. Check it out here in the stop press section... Amazing!

    Leave your comments here and please do share this with your friends! You can also share your photographs and ideas with us. We'd love to see them. As always, tag them #PerthLoveFest and we'll scatter them around our own social media.

    Nicki XX