Crispy Pork Belly Bites with Chili-Lime Aioli
Perfectly crisped pork belly cubes served with a zesty chili-lime aioli for a bold, rich, and tangy bite.
Ingredients
1 lb pork belly, skin removed, cut into 1-inch cubes
1 tsp smoked paprika
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
½ tsp ground cumin
1 Tbsp butter or ghee (for searing or baking finish)
¼ cup avocado mayo
1 tsp lime juice
½ tsp lime zest
½ tsp garlic powder
¼–½ tsp chili powder (adjust heat to taste)
Salt, to taste
Macronutrients
(per serving, makes 4)
Protein: 21g
Fat: 41g
Carbs: 1g
Preparation
Preheat oven to 400°F (200°C). Pat pork belly cubes dry with paper towels. Toss with paprika, garlic powder, cumin, salt, and pepper.
Place cubes on a wire rack over a baking sheet. Roast for 35–40 minutes, flipping halfway through, until golden and crispy. For extra crisp, sear briefly in a skillet with 1 Tbsp butter or ghee for 2–3 minutes per side after roasting.
In a bowl, whisk together avocado mayo, lime juice, lime zest, garlic powder, chili powder, and salt. Adjust seasoning to taste. Chill until ready to serve.
Plate pork belly bites with a side of chili-lime aioli or drizzle lightly over top. Garnish with extra lime zest or chopped cilantro if desired.
GDH Sit-ups to parallel
9:30