Roasted Pork Belly with Honey-Glazed Carrots

Method

1. Score the pork belly skin with a sharp knife, then place it on a wire rack over the sink and pour over the boiling water. Pat dry with paper towel.
2. Place the pork belly onto a lined tray and sprinkle with 3 tbsp of salt. Refrigerate uncovered for 6 hours or overnight. Pat off excess moisture and salt from the skin, then sprinkle with another 3 tbsp of salt. Return to the fridge for another 3-4 hours. The longer the better, as this helps dry out the skin for crispier crackling.
3. Preheat a fan-forced oven to 240°C.
4. Remove the pork belly from the fridge and pat off any excess moisture and salt. Place it onto a lined baking tray, drizzle with 3 tbsp of olive oil and sprinkle with the remaining salt. Roast in the preheated oven for 20 minutes until the skin starts to crackle, then reduce the oven temperature to 190°C and cook for another 25-30 minutes.
5. Meanwhile, wash the carrots. Bring a large pot of water to the boil over high heat. Add the carrots and cook for 10 minutes or until tender. Drain and set aside.
6. Remove the pork from the oven and allow it to rest for 15 minutes.
7. Heat a large non-stick frying pan over high heat. Add the remaining olive oil and, once hot, add the carrots. Sauté until they start to turn golden brown, then add the butter and honey. Sauté for another 2–3 minutes until the honey starts to caramelise.
8. Serve the honey-glazed carrots alongside the roasted pork belly.