Ingredients:
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1–2 lbs pork belly (skin-on or skinless, based on preference)
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Salt (preferably sea salt or Redmond Real Salt)
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Optional: Beef tallow, lard, or bacon grease (for frying if not using rendered fat)
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Instructions:
1. Prepare the Pork Belly:
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Cut pork belly into bite-sized chunks or 1-inch thick strips.
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Pat dry with paper towels. The drier the surface, the crispier it’ll get.
2. Pre-Crisp (Optional for Extra Crunch):
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Boil pieces in water with salt for 10–15 minutes. This renders some fat and makes the skin blister more when fried.
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Drain and let cool.
3. Fry:
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In a cast iron skillet, heat 1–2 tbsp of animal fat (or use the pork belly’s own rendered fat).
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Place pork belly pieces skin-side down (if applicable) and fry on medium-high heat.
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Cook 10–15 minutes, turning occasionally until golden brown and crispy.
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Season generously with salt to taste.
4. Rest and Serve:
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Let rest on a wire rack or paper towels for a minute or two.
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Enjoy with a side of eggs or bone broth if desired (still carnivore-friendly).
Variations:
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Air Fryer: Cook at 400°F for 15–20 mins, shaking halfway through.
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Oven: Bake at 425°F for 30–40 mins on a rack over a baking tray.
