I know the thought of eating the fattest part of pork freaks some people out. I’m not sure why, I guess some are afraid of getting fat or just don’t like the idea of eating it. It seems a bit strange when you think of the huge popularity of bacon, which comes from the same area of the pig and is just as fat.

Honey mustard roast pork belly

Honey mustard roast pork belly

The strange thing is that we’ve become so afraid of fat, that it can be difficult to even find a piece of pork belly. I remember being at a butcher in the Netherlands and there was another customer asking for pork belly. She clearly wasn’t Dutch, and the conversation with the woman behind the counter went something like this.
Customer: “Hello, I want pork belly.”
Saleswoman: “Pork belly??? No, we don’t sell that over here. But I have a nice lean piece of pork for you. No fat, so it’s much better!”
Customer: “I don’t want that, I want fat meat.”
Saleswoman: “This is nice and lean, no fat, it’s really good!”
Customer: “I want fat meat!”
Saleswoman: “But no one wants fat meat, fat meat makes you fat”
The customer didn’t know what to say anymore, and she left the store without buying anything. She was right of course. Lucky for me, it’s much easier to find pork belly in France!

Because if you do find a big piece of pork belly and dare roasting it, you’ll find that it is delicious and tender meat. Especially with this honey mustard rub!

(And for my Dutch readers who think they don’t like pork belly: if you like babi pangang, you’ll love it. Because babi pangang is made with…. pork belly)

Honey mustard roast pork belly

Honey mustard roast pork belly

Bon appétit!

PS Like pork belly? Than you must try my recipe for roasted pork belly with soy sauce!

Honey mustard roasted pork belly
  • 1 kg (2,25 pounds) of pork belly (with rind) at room temperature
  • 1 tbsp of mustard
  • 1 tbsps of honey
  1. Take the meat out of the fridge before cooking so it can get to room temperature
  2. Preheat the oven to 220 C (428 F)
  3. Boil 750 ml (3 + ¼ cups) of water
  4. Score the rind with a very sharp knife, really cut into the fat
  5. Put the meat in a baking tray/roasting pan, fat side up, and pour the boiling water over the meat (this will make the skin/rind really crisp)
  6. Throw away the water and dry the meat with some kitchen paper
  7. Mix the mustard and honey, rub it into the meat
  8. Place the meat fatty side up in the dry baking tray and roast for 45 minutes
  9. After 45 minutes, turn down the heat to 150 C (302 F) and roast for another 45 minutes

6 Responses

  1. Tiffany @ Triple Crème Decadence

    Mmmm…pork belly is just delicious! I love the addition of honey and mustard.

    • Eva in the Kitchen

      I agree with you Tiffany, pork belly is wonderful! Besides this honey mustard rub, I also love to make it Asian-style

  2. Jeroen

    Hi Eva,

    Did you made the porkbelly with or without pork rind? It isn’t mentioned in the recipe.

    Best regards,

    • Eva in the Kitchen

      Hi Jeroen,

      I’ve made it with rind! That’s actually the part of the meat that I score with a sharp knife. Thanks for asking, because it made me realize the recipe isn’t clear on this and I need to adjust it ;-)

      Hope you enjoy the pork belly!

  3. Chris Puttick

    And for the record, eating fat doesn’t make you fat, eating excessive calories in the form of carbs does; and you even need dietary fat to break down body fat.


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