Honey Glazed Fried Pork Belly with Carrots
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
2 hrs
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Total Time
2 hrs 30 mins
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Servings
5 servings
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Course
Main Course
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Cuisine
International
Honey Glazed Fried Pork Belly with Carrots
Description
Pork belly is seasoned simply with salt and pepper, wrapped tightly and baked gently with some water to maintain moisture, resulting in tender, moist meat. After chilling to firm up, it is sliced about 1 cm thick and quickly pan-fried to develop a golden crust on both sides. Just before serving, a honey and soy sauce glaze is added, coating the pork slices with a shiny, sweet layer.
The carrots are sautéed separately in butter with garlic and a sprig of thyme until they begin to brown but retain some crunch. This side complements the richness of the pork with a buttery and herb-infused vegetable element.
Serving this dish warm ensures the pork's glaze remains fresh and sticky. The combination of tender interior and crisp edges on the pork belly contrasts nicely with the slightly crisp carrots.
Ingredients
- 1200 g pork belly
- 2 g salt
- 2 g black pepper
- 1 tsp honey
- 1 tsp soy sauce
- 80 g carrot
- 60 g butter
- 1 thyme sprig
- 2 garlic cloves
Instructions
- Season the pork belly on both sides with salt and pepper, wrap in baking paper and aluminum foil, and bake in a tray with a little water for about 1 h 45 at 165 °C (330 °F).
- This will ensure the meat will be moist and tender.
- Once cooked, place in the refrigerator for a while to make it easier to slice.
- In a frying pan, melt the butter with the garlic and thyme. Add the carrots and cook over medium heat for about 8-10 minutes until they start to brown but are still a bit crunchy.
- Before serving, slice the pork belly into pieces about 1 cm ( about 1/2 inch) thick and fry on both sides in a hot pan. When they are almost done, take the pan off the heat and add the honey and soy sauce mixture to the pan, glaze the pork pieces and place on a plate before the honey burns.
Notes
User Reviews
Overall Rating
4.9
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