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Marshall Scarborough

Marshall Scarborough
VP Menu & Culinary Innovation

Honey Soufflé Pancakes with Honey Cracklin’ Pork Belly

Recipe courtesy of Marshall Scarborough
Sponsor: National Honey Board

Servings: 4


Honey Cracklin’ Pork Belly:

  • 2 lb pork belly
  • 1/8 tsp MSG
  • 1 Tbsp ground guajillo chile
  • ½ tsp salt
  • ¼ tsp cracked pepper
  • 3 Tbsp honey, divided
  • 1 Tbsp distilled vinegar
  • 1 egg white
  • ½ c kosher salt

Honey Whipped Cream:

  • 2 c heavy cream
  • 1 Tbsp honey
  • 1 tsp togarashi

Honey Soufflé Pancakes:

  • 3 lg eggs, at room temperature, separated
  • 3 ½ Tbsp milk
  • 3 Tbsp all-purpose flour, sifted
  • 2 Tbsp honey
  • 1/8 tsp MSG
  • 2 Tbsp butter


Honey Cracklin’ Pork Belly:

  1. Season the meat side of the pork belly with MSG, guajillo chile, salt, pepper and 1 Tbsp of the honey.
  2. Allow to marinate overnight in the refrigerator, uncovered.
  3. Preheat the oven to 250°F.
  4. Using a fork, poke holes across the fat cap of the pork belly and score the cap, making sure not to cut through to the meat.
  5. Brush the vinegar over the fat cap.
  6. Mix the egg white and kosher salt, then cover the fat cap with it generously.
  7. Place the belly on a piece of foil and fold it to cover the sides of the pork belly without covering the top.
  8. Bake for 1 hour and remove from oven.
  9. Set the oven to 450°F.
  10. Remove the salt from the top of the pork belly. It should flake off in one big piece. Remove any remaining salt.
  11. Poke more holes in the fat cap and place it back in the oven for 30 to 45 minutes.
  12. Once the skin is bubbly, golden and crisp, remove the belly from the oven and drizzle the remaining 2 Tbsp honey over the top of it.
  13. Hold the belly under a heat lamp. It will lose crispness if it sits with the honey for more than 15 or 20 minutes. For a longer hold time, you can reserve the honey and drizzle it over the crispy belly right before service. This will allow you to hold the crispy belly up to an hour under the heat lamp.

Honey Whipped Cream:

  1. Whip the cream until you have soft peaks, then slowly add the honey while continuing to whip, until you have stiff peaks. Cover and refrigerate.
  2. Hold the togarashi for garnish.

Honey Soufflé Pancakes:

  1. Whip the egg yolks, milk, flour, 1 Tbsp of the honey and MSG together.
  2. Whip the whites until you have stiff peaks and then add the remaining 1 Tbsp honey until you have very stiff peaks.
  3. Mix 1/8 of the meringue into the batter and mix well. Gently fold the rest of the meringue into the batter.
  4. Preheat a large nonstick pan on low heat. Melt the butter in the pan, place 4 (2-oz) scoops of batter on the pan for the base of each cake, and then go back and add another scoop on top of each base to get taller cakes.
  5. Place a lid over the pan and allow the pancakes to cook for 4–5 minutes on low heat.
  6. Flip the cakes over once the bottom is golden brown and cover the pan again. Cook for 2 minutes more.


  1. Place the pancakes on a plate in a triangle.
  2. Slice the pork belly into 1 x 1-in cubes and place them on the plate between the pancakes.
  3. Top the pancakes with Honey Whipped Cream.
  4. Garnish with ¼ tsp togarashi for each serving. Serve immediately.

Chef Notes

Keep an eye on the pork belly during the 450°F bake. Some ovens may require more or less time to get the skin bubbly and crisp.

If you have an air fryer, you can crisp the pork belly skin at 350°F for 10 to 15 minutes. Just keep an eye on it so it doesn’t burn.

I recommend using a disher or a pastry bag for depositing the pancake batter on the pan to help give you the height.

Try and time the belly to finish while the pancakes are cooking for the crispiest pork belly and the fluffiest pancakes.

Project Management: Summit F&B
Photography: National Honey Board

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