If you’re lucky enough to have leftover pork belly, use it to make these snack-size fat bombs. They’re meaty and filling and, because they’re laced with mustard and horseradish, they also pack quite a kick!
- Yield: 6 Servings
- 5.3 ounces (150 g) cooked pork belly
- 6 pancetta slices or 3 bacon slices (3.2 ounces, or 90 g), cut in half widthwise
- ¼ cup (55 g/1.9 oz) mayonnaise, preferably homemade
- 1 tablespoon (15 g/0.5 oz) Dijon mustard
- 1 tablespoon (15 g/0.5 oz) grated fresh horseradish
- Salt and pepper, to taste
- Crispy lettuce leaves, for serving (optional)
How to Make It
- Preheat the oven to 375°F (190°C, or gas mark 5). Line a baking sheet with parchment paper. Lay the bacon slices flat on the parchment, leaving enough space between so they don’t overlap. Place the sheet in the oven and cook for 10 to 15 minutes, or until crispy. The exact amount of cooking time depends on the thickness of the bacon slices. Remove from the oven and set aside to cool. Pour the bacon grease into a glass container and reserve for another use, such as frying eggs. When cool enough to handle, crumble the bacon into a dish and set aside.
- Shred the pork belly in a bowl. Mix in the mayonnaise, mustard, and horseradish. Season with salt and pepper. Divide the mixture into six mounds. Top with the crumbled bacon and serve on top of crispy lettuce leaves (if using). Enjoy immediately or refrigerate in an airtight container for up to 5 days.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.