How to make
Wash and pat dry the pork belly.
In a bowl, mix the honey with the ketchup, tomato sauce, barbecue sauce, half a spoonful of paprika, soy sauce, black pepper and a little salt.
Spread some of the mixture over the pork belly, reserving the rest for later.
Leave the meat like this for about 2 hours. Then put it in a generously greased pan, pour the wine on the side, cover with foil and put in an oven heated to 390°F (200 °C) for 20 minutes.
Lift the foil, pour a little water and here you can baste with more of the marinade for the pork. Wrap again and put in the oven, reducing the degrees to 280°F (140°C).
Roast the pork belly for an hour, then turn the meat over, baste with more of the flavor mixture and increase to 340°F (170 °C). Bake for another hour and a half, depending on how thick the meat is, keep an eye on it and add water if necessary, just enough to not burn the bottom.
Halfway through this time, add the vegetables - potatoes and carrots, mixed with oil, thyme, rosemary, salt and the remaining half spoonful of paprika. Do not cut the vegetables for the side dish into very thick pieces, so that they do not remain raw, and the meat is already cooked.
Pour water over the potatoes and carrots, but without overdoing it. Finally, remove the foil and finally coat the meat with the thick marinade. You should get a nice caramel crust.
When everything is ready, remove from the oven and let the meat rest for at least 10 minutes without cutting it.
Sprinkle with chopped green onion and serve the slice of the pork belly with a garnish of potatoes and carrots.
Enjoy your meal!
Note: For me, baking lasted a little more than 3 hours, because after 280°F (140°C) I gradually increased to 150, then 160 and finally 170-180. My idea was to slow cook the pork to make it juicy (and it did). But in order not to stand by the stove for so long, directly do it at 170 after the first hour and 20 minutes.
