Honey Mustard Glazed Pork Belly with Roasted Carrots
Ingredients:
1.5 lbs pork belly, skin scored
2 tablespoons Dijon mustard
2 tablespoons whole grain mustard
3 tablespoons honey
1 tablespoon apple cider vinegar
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
Salt and pepper to taste
56 large carrots, peeled and cut into sticks
1 tablespoon olive oil for carrots
teaspoon dried thyme or rosemary
Fresh parsley, for garnish
Directions:
Preheat oven to 375F 190C.
In a small bowl, whisk together Dijon mustard, whole grain mustard, honey, apple cider vinegar, olive oil, paprika, garlic powder, salt, and pepper.
Place pork belly in a roasting dish. Pour half of the glaze over it, rubbing it into the scored skin and meat.
In a separate bowl, toss carrots with olive oil, thyme, salt, and pepper. Spread them around the pork belly in the roasting dish.
Roast for 6075 minutes, basting the pork every 20 minutes with the remaining glaze until the skin is golden and caramelized.
If needed, broil for the last 35 minutes to crisp the top.
Let rest for 10 minutes before slicing.
Serve with the roasted carrots and drizzle with any extra pan juices. Garnish with fresh parsley.
Prep Time: 15 minutes Cooking Time: 75 minutes Total Time: 1 hour 30 minutes
Kcal: 620 kcal Servings: 4 servings
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