Thick pieces of BBQ pork belly are baked until crispy and slathered with a smokey hot BBQ sauce. Only 1 carb per bite!
This post is sponsored by The Ohio Pork Council. All images, recipes, and text are my own.
The first time I ever had pork belly was at a fancy schmancy charity event that my husband was being honored at. At this particular event, they had local restaurants from all across the Cincinnati area come and serve tastings of some of their most popular dishes.
One restaurant, the Quarter Bistro for those of you who are curious, served this pork belly appetizer that was TO. DIE. FOR. I was 8 months pregnant at the time but I still salivate when I think about those little piggy bites of heaven. And actually, the restaurant won some sort of award too.
Needless to say, it was love at first bite. (I think I’ve been watching too many Hallmark Christmas movies because that was super cheesy).
Ever since then, I’ve been meaning to play in the kitchen with some pork belly. When the Ohio Pork Council asked if I wanted to write a post for them, the pork belly lightbulb went off in my head!
P.S., if you’re not familiar with the Ohio Pork Council, they’re a WEALTH of information about pig farming, pork distribution, cooking pork. All the pork things. I’ve learned a lot about pork this year!
If you’ve never had pork belly, it is essentially really thick bacon. It’s super fatty. Normally that would gross me out because I don’t like gristle but pork belly is far from that. It’s rich, velvety, and packs SO much flavor. If you like bacon, and if you don’t then we can’t be friends, then I promise you’ll LOVE pork belly!
I wanted to create a pork belly recipe that would be party friendly! With New Year’s coming up, yummy appetizers are a must and these BBQ Pork Belly Bites totally fit the bill.
The recipe couldn’t be any easier. They take just a little time to crisp up in the oven and then a few extra minutes to caramelize the sauce.
They’re sticky, sweet, and a little spicy. You can dial the spice up or down depending on your preferences. Wet wipes are totally optional.
- 1.5 lbs pork belly strips (about 6 thick strips)
- 1/3 cup sugar free bbq sauce (I used G. Hughes)
- 1/4 cup coconut aminos (or soy sauce)
- dash worcestershire
- 1/4 tsp garlic powder
- 1/8 tsp cayenne pepper
- 1 tbsp brown sugar substitute (I used Sukrin Gold)
- salt and pepper
- Preheat oven to 450 degrees.
- Place the pork belly strips on a baking sheet with a wire rack. Liberally salt and pepper the pork belly.
- Bake for 25 minutes. Flip to the other side and bake an additional 10 minutes.
- Whisk together all ingredients for the glaze. Use a basting brush to liberally coat each piece of pork belly.
- Place back in the oven for 5 minutes. Remove, baste again, and bake another 5 minutes. Watch closely to prevent burning.
- Slice each strip into 5 bite size pieces. Serve with additional sauce for dipping.
Nutrition Information:Yield: 30 pieces Serving Size: 1 piece
Amount Per Serving: Calories: 125 Total Fat: 12.3g Carbohydrates: 1g Fiber: 0g Protein: 2.1g