Crispy Iberico Pork Belly Bites with Roasted Brussel Sprouts
Servings: 2
- Quinoa
- Vegeterian
- Vegan
Ingredients
FROM CUISINERY FOOD MARKET
AT YOUR LOCAL GROCERY STORE
- 1 Large Chopped Onion
- 1 Head of Peeled Garlic 1/4s
- Begin by seasoning/rubbing your pork belly with fleur de sel. Cut into 1 inch cubes. Set the cubes on a wire rack evenly spaced. Get a deep pan ready, there will be a good amount of grease! Cook in a convection oven at 250°F for 2 hours.
- Allow your frozen brussel sprouts to thaw and season with the same spice mix in the meantime. After 2 hours of cooking, remove the pork cubes and set them aside.
- Coat pork cubes with a mixture of fat and truffle mustard. Partially cover them and place back into the oven until tender. After approximately 30 minutes, remove covering to crisp the bites. Spread onion and garlic pieces lightly.
- Toss onions, garlic, and brussel sprouts in rendered bacon fat. Roast at 300 degrees for approximately 30 minutes, stirring every 10 minutes. Bon appétit!CHEF TIPS: Toward the end of the recipe, you can cook the bites and the brussel sprout mix together at the same time!
