Instructions

1. Preheat the oven to 325°F (160°C).
2. Score the skin of the pork belly with a sharp knife, making shallow cuts in a crisscross pattern. This technique helps the fat render and the skin to crisp up beautifully during cooking.
3. In a small bowl, combine the dried lavender buds, honey, soy sauce, minced garlic, grated ginger, salt, and black pepper. Whisk together until well combined to create a flavorful marinade.
4. Rub the lavender and honey mixture generously all over the pork belly, ensuring it is evenly coated. Allow the pork to marinate for at least 30 minutes at room temperature, or for deeper flavor, marinate it in the refrigerator for up to 2 hours.
5. Heat the vegetable oil in an oven-safe skillet over medium-high heat. Once hot, carefully add the pork belly to the skillet, skin side down. Sear for about 5 minutes or until the skin is crispy and golden brown.
6. Flip the pork belly to cook the other side for an additional 2-3 minutes. Transfer the skillet to the preheated oven.
7. Roast the pork belly for 1.5 to 2 hours, or until the meat is tender and cooked through. Baste occasionally with the pan juices to keep the meat moist and flavorful.
8. Once cooked, remove the pork belly from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute for maximum flavor.
9. Serve the lavender and honey glazed pork belly slices warm, drizzled with any remaining glaze from the skillet for added richness.