Ingredients
For the meat
1.5 kg pork belly with rind
3 tbsp honey
2 tbsp wholegrain mustard
3 garlic cloves, minced
2 tbsp soy sauce
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp smoked paprika
1 tsp dried thyme
Black pepper and salt
For the vegetables
4 carrots, sliced
2 onions, sliced
4 whole garlic cloves
3 tbsp olive oil
2 tbsp 1 tbsp honey
1 tsp thyme
Salt and pepper
Preparation
Prepare the pork belly
Preheat your oven to 180°C (gas mark 6).
Using a sharp knife, score the rind in a crisscross pattern without cutting into the meat.
In a bowl, mix the honey, mustard, minced garlic, soy sauce, olive oil, balsamic vinegar, paprika, thyme, salt, and pepper.
Brush the meat generously with this marinade, paying particular attention to the incisions.
Prepare the vegetables
Place the carrots, onions, and garlic cloves in a large ovenproof dish.
Drizzle with olive oil, honey, thyme, salt, and pepper. Mix well. 
Oven Cooking
Place the pork belly in the center of the dish, rind-side up, on top of the vegetables.
Pour half a glass of water into the dish to prevent the juices from burning.
Cover with aluminum foil and bake for 1.5 hours.
After this time, remove the foil, baste the meat with the cooking juices, and continue baking for 30 minutes to obtain a beautiful caramelized crust.
At the end of cooking, if the skin is not crispy enough, place under the broiler for 5 minutes, watching carefully.
Serving and Enjoying
Let the meat rest for 10 minutes before carving.
Serve hot with the roasted vegetables and their fragrant juices. Tips and tricks
Crispy skin: For better caramelization, you can baste the breast with a little cooking juices every 15 minutes for the last half hour.
Side dish: This dish pairs perfectly with homemade mashed potatoes or a slightly tangy green salad.
Variation: Add a few baby potatoes for an even more delicious dish!
Storage
Refrigerated: 3 days in an airtight container.
Reheating: In the oven at 160°C for 15 minutes or in a pan over low heat with a little cooking juices.
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