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pork-belly-bites

pork belly bites – one helluva snack!

.pork belly bitesWell, hello 2016!  Whatever the days or weeks ahead have in store for me, I’m ready!  Mr. S and I spent Christmas in Calgary.  Over the holiday period I cooked in other peoples homes; one being my daughter’s (a first for me!), one at my cousin’s (in Edmonton) and the other at my daughter’s employers home.  I loved it and what I enjoyed most was how appreciative each was that I was in their kitchen cooking for them.  The pork belly bites was part of a few appetizers I prepared for my cousin Pete and his lovely wife, Tracey.  It was a bit of a homecoming for me as I haven’t seen Pete since 1985 (the same for Heather, his sister) and my aunt Barb, Pete’s mom, since 1992.  There were 11 of us.  Although I think the food I placed on the table was well received, the pork belly bites stole the show.

Pork belly, in case you’re wondering, is where bacon comes from.  Bacon and pancetta is the cured result.  When making this dish, try to get slices of pork belly that’s at least 1/2-inch thick.  If you cannot find pork belly in the meat section, ask the butcher.  I first had this snack at Tide and Boar.  It was served in a chipotle maple glaze…devine!  I’ve made this several times since June but never took the time to write about it.  And the beauty of this recipe is that it’s a forgiving dish – you really can’t mess it up!

Serves 2
1/2 pound pork belly slices, cut into chunks
pinch or two of chili pepper flakes
2 cloves garlic, chopped
honey
soy sauce

In a non-stick frying pan over medium-high heat, cook pork slices.  Drain fat.  Add garlic, pinch or two of chili pepper flakes and mix until garlic is slightly fragrant (do not overcook the garlic).  Add a splash of soy sauce to give the meat a bit of color then drizzle honey over the meat.  Stir to combine.  Add more soy sauce and honey as needed to create a sticky glaze.  The honey and soy sauce will gel together nicely resulting in caramelized pork.

The Culinary Chase’s Note:  Chili pepper flakes help balance the sweetness from the honey-soy sauce combo.  It’s not necessary but will have your taste buds dancing with delight if you do add.  Enjoy!

pork belly bites – one helluva snack!
 
Prep time

Cook time

Total time

 

Pork belly, in case you’re wondering, is where bacon comes from. Bacon and pancetta is the cured result. When making this dish, try to get slices of pork belly that’s at least ½-inch thick. If you cannot find pork belly at the meat section, ask your butcher.
Author:
Recipe type: Appetizer
Serves: 2

Ingredients
  • ½ pound pork belly slices, cut into chunks
  • pinch or two of chili pepper flakes
  • 2 cloves garlic, chopped
  • honey
  • soy sauce

Instructions
  1. In a non-stick frying pan over medium-high heat, cook pork slices. Drain fat.
  2. Add garlic, pinch or two of chili pepper flakes and mix until garlic is slightly fragrant (do not overcook the garlic). Add a splash of soy sauce to give the meat a bit of color then drizzle honey over the meat. Stir to combine. Add more soy sauce and honey as needed to create a sticky glaze.
  3. The honey and soy sauce will gel together nicely resulting in caramelized pork.

Notes
The Culinary Chase’s Note: Chili pepper flakes help balance the sweetness from the honey-soy sauce combo. It’s not necessary but will have your taste buds dancing with delight if you do add. Enjoy!

 

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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