Crispy Diced Pork Belly

These little nuggets of goodness are wonderful scattered over braised greens or this week’s polenta.

½ pound Skagit River Ranch pork belly ends

1. Preheat oven to 400°.

2. Line a heavy baking sheet with parchment paper. Lay out pork belly ends, spacing out evenly on the sheet.

3. Bake pork belly until crisp and golden, about 15-20 minutes. (Check frequently to avoid burning.) Remove from oven, allow to cool, then finely-dice with a sharp knife.

Variations: Feel free to test out your own seasonings sprinkled over the raw pork belly, then bake. Our favorites include brown sugar or cayenne pepper.

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