Gastronomixs

Crispy pork belly with honey and mustard

Use this preparation method to add a sweet twist to your dish. 

Creation by Eloise Landre, student at Cas Spijkers Academie, Breda, the Netherlands.

Crispy pork belly with honey and mustard

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Ingredients

1

kg

pork belly

60

g

coarse sea salt

60

g

sugar

120

g

smooth mustard

300

g

clear honey

Preparation method

  • Mix the coarse sea salt, sugar and smooth mustard in a suitable container.
  • Rub into the pork belly and marinate for approx. 6 hours.
  • Rinse off the mixture and pat dry.
  • Place the pork belly in a metal oven dish and roast in an oven at 200°C for 20 minutes. Turn regularly to cook evenly.
  • Allow the pork belly to rest for 10 minutes on a work surface before placing it on a rack in a metal oven dish.
  • Then continue roasting the belly for another 30 minutes in an oven at 125°C.
  • Drizzle the belly with the honey at regular intervals.

Serving suggestions

  • As a component in a composition with several pork components.
  • Delicious with winter flavours such as sauerkraut and 'stamppot' (hotchpotch), as well as with summer salads as a substitute for crispy bacon.

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