Spanish · Dinner
Roast Pork Belly Bites
Cubed pork belly seared then oven-roasted until fat renders and edges crisp, finished with sherry vinegar and smoked paprika. Served as a Spanish tapas bite scattered with flaky salt, fresh parsley and lemon, with tender meat inside and deeply golden, shattering skin.
$5
15 minsPrep
50 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
694Calories
25.7gProtein
63.4gFat
4.2gCarbs
0.8gSugar
0.9gFiber
785mgSodium
157mgChol
23.8gSat Fat
420mgPotassium
45mgCalcium
2.1mgIron
0.9mcgVitamin B12
8mgVitamin C
low-carb
herb-salt
Instructions
1
Prep
Pat pork belly cubes dry, toss in a bowl with smoked paprika, minced garlic, and half the olive oil until evenly coated.
2
Sear
Heat remaining olive oil in an oven-proof skillet over high heat and sear pork belly on all sides for 4 minutes until deeply browned.
3
Roast
Transfer skillet to a 425°F (220°C) oven and roast for 40 minutes, turning once, until fat has rendered and edges are crisp and deep golden.
4
Rest
Remove skillet from oven and let pork belly rest in the pan for 10 minutes so juices settle back into the meat.
5
Plate
Arrange pork belly bites on a small plate, scatter with flaky salt and chopped parsley, and serve with the lemon wedge on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork belly
- 2 tsp2 tsp smoked paprika
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp sherry vinegar
- 2 tbsp2 tbsp olive oil
- 1/2 tsp1/2 tsp flaky salt
- 2 tsp2 tsp fresh parsley
- 22 lemon wedge
