Honey and Mustard Caramelized Roasted Pork Belly

Score the skin of the pork belly in a crisscross pattern.

Pat dry and season with salt and pepper.

Make the Glaze:

In a small bowl, mix honey, Dijon mustard, soy sauce, olive oil, and minced garlic until smooth.

Marinate:

Brush the glaze over the pork belly, making sure it covers the scored skin.

Let it marinate for at least 30 minutes (or overnight in the fridge for deeper flavor).

Roast the Pork Belly:

Preheat oven to 200°C (390°F).

Place pork belly on a roasting rack over a baking tray. Roast for 25–30 minutes.

Caramelize the Glaze:

Lower the oven temperature to 180°C (350°F) and continue roasting for 20–25 minutes.

Brush additional glaze halfway through for extra caramelization.

Finish and Serve:

Let the pork rest for 5–10 minutes before slicing.

Serve with roasted vegetables, mashed potatoes, or a fresh salad.

Serving and Storage Tips