Pork Belly with Dijon Mustard and Golden Syrup


I had some pork belly.  I had some dijon mustard in the fridge.  And my golden syrup is in the pantry.  What to do?  Cook them together.  Yum.

What you need:

about 700 grams pork belly, cut into your desired serving size


1/2 cup Dijon mustard

4 tablespoons dark brown sugar (packed firmly on your spoon when measuring)

2 tablespoons golden syrup

dash of Worcestershire sauce

What you need to do:

Cover your ribs with water in a large saucepan and boil until desired tenderness (I did mine for around 30-40 minutes).  Drain until completely dry.

Mix the remaining ingredients in a small bowl and set aside.

Place your pork on a pan with a bit of oil over medium heat until a bit brown-ish.  Turn over and do the same to the other side.  Pour the sauce mixture while cooking the pork and continue cooking until incorporated.

Serve with rice and vegetables.


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