Ingredients
For the Pork Belly:
1 lb pork belly, cut into thick cubes
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
2 cloves garlic, minced 
1/4 cup honey 
1 tbsp soy sauce
1 tsp Dijon mustard
For the Mashed Potatoes:
4 medium-sized potatoes, peeled and cubed 
1/4 cup unsalted butter
1/3 cup heavy cream
Salt and pepper to taste
For Garnish:
Fresh thyme or parsley, for garnish 
Chopped walnuts or pecans (optional) for added crunch
Instructions
Prepare the Pork Belly:
Season pork belly cubes with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Sear the pork belly on all sides until golden brown and crispy, about 4-5 minutes per side.
Reduce heat to medium. Add minced garlic, honey, soy sauce, and Dijon mustard. Stir well to coat the pork belly in the glaze.
Let the pork cook in the glaze for 3-5 minutes, turning occasionally, until the glaze thickens and the pork is caramelized.
Make the Mashed Potatoes:
Boil the cubed potatoes in salted water until fork-tender, about 15-20 minutes. Drain well.
Mash the potatoes with butter, heavy cream, salt, and pepper until smooth and creamy.
Assemble the Plate:
Place a scoop of mashed potatoes on the plate.
Arrange the glazed pork belly cubes on top of the mashed potatoes.
Drizzle any extra honey glaze from the skillet over the pork and potatoes.
Garnish:
Sprinkle with fresh thyme or parsley for a pop of color.
Add chopped walnuts or pecans for a crunchy texture (optional).
