Crispy pork belly bites from Season: Big Flavors, Beautiful Food (page 54) by Nik Sharma

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute muscovado sugar for jaggery.

  • sbackman on March 11, 2024

    Must start this recipe the day before and read the entire recipe before starting. I used already cubed pork which cut the cooking time a little. Liked this a lot but next time will try a whole piece as suggested in the recipe.

  • okcook on July 05, 2023

    Iam glad I checked the notes this recipe. When I saw only 2 hours cook time I thought it was a typo. After 2 hrs it was pretty raw looking and the fat not started to bubble yet. After another 2 hours it was 68F in the thickest part. So ended up cooking for it for5.5 hours until the internal temp got to 197F and the meat was tender. It was a pretty thick piece so I would maybe check the temp every half hour to test for doneness. The next part is the broiling and after reading Jane’s note I think I will cut it as per instructions but put a skewer through the middle of each to hold them together in an upright position. The taste is good. Excited to try them.

  • roroj1 on June 19, 2020

    Followed the recipe almost exactly as written and it turned out delicious

  • catharinesteacy on May 24, 2019

    I added two extra hours to the cook time and it turned out perfectly! Loved this. Even have had a request to make it again.

  • Jane on February 26, 2019

    This didn’t go well. There is a long prep time - min 7.5 hours (though that’s the pork just sitting). The problem is the cook time - 2 hours at 250F. Checking my other recipes it should have been at least 3 hours (and Michael Ruhlman in Twenty says 6 hours). The fat had not rendered enough and the flesh was not tender. The other problem is that Nik has you cut into 1” squares, glaze tops and return to roasting pan and broil. None of my squares would stand up with the fatty top close to the grill so they couldn’t get the sear they needed. These were apps for my Oscars party. I had a lot of leftovers (not surprisingly). They were much better the next night when I brushed all over with the glaze and cooked another hour at 350. Lots of fat rendered off and the flesh was tender. My recs are to cook at least 4 hours and don’t cut into pieces until after broil or use a small pan so the pieces all stand up. I served the leftovers with the Brussels sprouts from page 105 which I love!

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