Pork Belly with Honey Mustard Glaze

Serves: ~150-200g per person, depends or pork belly size
Time: 2-3h
Source: Glaze adapted from http://www.adorasbox.net/2013/01/honey-mustard-wings.html
Goes with: Roasted garlic mash is good, or rice, and steamed green veg

Note: 200ml white wine, 300ml chicken stock can be added after half an hour roasting the pork. After the meat is finished, reduce the juices in a pan for great gravy.

• pork belly with skin, unsliced, min 400g dependent on how many are being cooked for
• olive oil
• lemon zest (optional)

• Glaze:
• 3 cloves garlic
• 2 tsp english mustard
• 1 tbsp wholegrain mustard
• 1 tsp paprika
• 2 tsp soy sauce
• 3 tbsp honey
• lemon zest or 1 tsp lemon juice

1. Preheat oven to 220C/430F/Gas mark 7
2. Score a crosshatch into the skin if the butcher hasn't already. Score through the skin into the fat but not down to the meat. A stanley knife is ideal.
3. Rub the pork with olive oil, salt, pepper, lemon zest (if using)
4. Roast for 25 minutes, turn the oven down to 180C/370F/Gas mark 5, then another 1 1/2 to 2 hours. 
5. Meanwhile mix the glaze ingredients in a bowl
6. When the crackling is finished (hard to the touch), take the meat out, coat all over with the glaze, then cook for 5-10 minutes more.
7. Remove from the oven, and rest for 5-10 before slicing