Crispy pork belly with honey and mustard

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

Crispy pork belly with honey and mustard

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,600 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




pork belly



coarse sea salt






smooth mustard



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.

Previous page