Pan Fried Pork Belly with Pork Chop

pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are lower in fat and calories.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often cheaper.

Welcome back to the show, today we're making a dish with pork belly and pork chops.

Start with kale, as it has substance and won't fall apart in the dish.

Prepare pork chops, using bone-in and loin chops, sliced to about a quarter of an inch thick.

Cut the pork chops off the bone, leaving some meat on the bone for flavor.

Slice the pork belly into manageable pieces, removing the rind if desired.

Save the rind for flavoring other dishes, like soups.

Cut the pork belly into thin slices, leaving some fat on for flavor.

Dice red and yellow onions, and prepare garlic by smashing it instead of mincing to release flavor.

Chop sage, leaving some pieces whole, and prepare jalapenos and lime by slicing them.

Make a rub with garlic powder, onion powder, paprika, and cayenne pepper, without adding salt due to the saltiness of the pork belly.

Season the pork chops with the rub on both sides.

Heat olive oil in a pan to start cooking the pork belly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens