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
5–6 large carrots, peeled and cut into sticks
1 tablespoon olive oil (for carrots)
½ teaspoon dried thyme or rosemary
Fresh parsley, for garnish
Directions:
Preheat oven to 375°F (190°C).
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 60–75 minutes, basting the pork every 20 minutes with the remaining glaze until the skin is golden and caramelized.
If needed, broil for the last 3–5 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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