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Honey Glazed Fried Pork Belly with Carrots
4.9 from 246 votes

Honey Glazed Fried Pork Belly with Carrots

This dish features pork belly slowly baked until tender, then sliced and pan-fried to develop a crisp exterior. The slices are glazed with a mixture of honey and soy sauce, creating a glossy, sweet-savory finish. Carrots cooked in butter, garlic, and thyme accompany the pork, offering a slightly caramelized, tender-yet-crisp vegetable side.

Prep Time
30 mins
Cook Time
2 hrs
Total Time
2 hrs 30 mins
Servings: 5 servings
Course: Main Course
Cuisine: International

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

    Cup of Yum
  1. 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).
  2. This will ensure the meat will be moist and tender.
  3. Once cooked, place in the refrigerator for a while to make it easier to slice.
  4. 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.
  5. 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