Pork Belly Bites with Chimichurri
Pork belly bites finished with a vibrant, herbaceous chimichurri.
Ingredients
8 oz pork belly, skin removed, cut into 1-inch cubes
1 tsp smoked paprika
½ tsp garlic powder
¼ tsp dried thyme
Salt and pepper, to taste
1 Tbsp butter (for searing)
2 Tbsp fresh parsley, finely chopped
1 Tbsp fresh cilantro, finely chopped
1 tsp red wine vinegar
1½ Tbsp olive oil (finishing use only)
½ clove garlic, minced
½ tsp crushed red pepper flakes (optional)
Salt, to taste
Macronutrients
Protein: 34g
Fat: 58g
Carbs: 2g
Preparation
Toss the pork belly cubes with smoked paprika, garlic powder, thyme, salt, and pepper.
Heat a large skillet over medium heat. Add butter, then add the pork belly cubes in a single layer. Cook slowly, turning every few minutes, for 15–20 minutes or until deeply golden and crispy on all sides. Reduce heat if browning too quickly. Remove and let drain on paper towels.
In a small bowl, mix parsley, cilantro, red wine vinegar, olive oil, garlic, red pepper flakes, and salt. Let sit for 5–10 minutes to meld.
Plate the crispy pork belly bites and spoon chimichurri over the top or serve on the side for dipping.
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