Candied Pork Belly

Candied Pork Belly

Candied Pork Belly

Super indulgent and easy-to-make alternative to bacon pairs well with slaw, eggs, and all your favorite brunch fixings.

Candied Pork Belly

Rated 4 stars by 9 users

Ingredients

2 slices pork belly
2 teaspoons kosher salt
1 tablespoon coconut sugar
1 teaspoon lime juice

Directions

Lightly salt the pork belly slices on each side with about a teaspoon of the salt.
Place the pork belly slices in a cast iron or other heavy-bottomed pan with no added oil. Rest another pan on top of the slices to prevent curling and slowly cook to render out fat. Cook for 8 minutes each side. Remove the crisp slices of pork belly from the pan and set aside. Pour off the rendered fat and strain to conserve for use in frying eggs or cooking. Do not wipe the pan clean – you will use the small amount of residual fat to candy the pork belly.
Slice the cooked pork belly into ½” pieces against the grain (with you knife perpendicular to the stripes of lean and fat in the belly) and place back in the pan. Turn to medium and warm the belly slices. Sprinkle with one tablespoon coconut sugar and toss to fully coat. Sprinkle with up to one teaspoon salt – taste as you go to make sure you don’t oversalt.
Serve with a squeeze of lime or lemon juice. Use the conserved fat to cook eggs or other accompaniments to the candied belly.