Super Bowl pork belly recipes sure to please 'cause it's cheap, easy & flavorful
More bang for your buck with this recipe. I've had pork belly in restaurants. Typically, it's not stand alone. My Aunt Marge and husband David make it at home. They eat it as a dish...not often though because it's fatty. But, if you slice it thin and cut off the excess fat, it's like eating most any pork and it's packed full of flavor.
This particular recipe will work great this Super Bowl weekend. We're the lucky food lovers that get to take pork belly to the next level. She shares how to prepare it, cook it, and serve it. I myself tried it as a pork belly taco and it was oh so yummy.
"So Pork Belly.....if you've never tried to make it, it's yummy. David and I discovered that Walmart sells it and it's already cut into strips. It makes this recipe so easy. I buy several packages and freeze it. Then, take it out to thaw and give it a quick bake!" Margie Davis Fields
Pork Belly ingredients:
6 - 12 1/2 inch thick slices
Place the pork belly strips on cookie sheet covered with parchment paper. Season it with kosher salt, pepper, and paprika. Place in a single layer in a 400 degree preheated oven. After 30 minutes on one side, flip. Drain the excess grease before sticking it back in the oven for another 20 - 30 minutes. Then, place under a broiler for another minute to make it nice and crisp on top. It should be crispy and brown before removing from the oven. When under the broiler, watch it because it could burn quickly.
There are a couple of different ways to serve the pork belly. As an easy protein, try it with a couple of sides like greens or green beans and mac n' cheese. A real southern meal. If you prefer a more Asian flavor, try 3 T. soy sauce, 2 T. honey, 1 tsp. garlic. Rub it on the pork belly before cooking.
Different ways to eat pork belly are on brioche bread as a sandwich or slice it thin and eat it with your sides. If you have leftover pork belly, here's another idea:
Leftover Street pork belly tacos:
4 flour tortillas
Leftover pork belly
Diced red onion (small)
pinch of chili powder
Two cloves of garlic (minced)
Pinch of cumin
Salt & pepper
Chili sauce (your favorite or use some Siracha)
Avocado is always optional as a topper
Cut off any excess fat from the pork belly (it may be jelly-like). Cut the cold meat into thin slices and lightly salt. Add the onion and garlic to a little bit of olive oil and sauté' for a minute, salt and pepper. Add the meat and the spices to warm through. Remove from the heat. Warm your tortillas as directed. Add the meat mixture to the tortilla topped with arugula, cilantro, a little chili sauce (your choice). a squeeze of fresh lime and enjoy.
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