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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