Crispy Diced Pork Belly

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

Ingredients:
½ pound Skagit River Ranch pork belly ends

Method:
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.

this week's recipes
flavors of bavaria

farm & garden notes
hello, september

workshops & events
new classes!

archives