Honey Glazed Fried Pork Belly with Carrots
Ingredients
- 1200 g pork belly
- 2 g salt
- 2 g pepper
- 1 tsp honey
- 1 tsp soy sauce
- 80 g carrots
- 60 g butter
- 1 sprig of thyme
- 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
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