COOK'S NOTE: I trimmed the skin and about half of the fat off of the pork belly for this simple skillet pork. I tried several different skillet cooking methods and there just was no comparison to oven roasting for the crunchy crackling skin. This is a much lighter version and it works great for a weeknight dinner!
{Pan Fried} Pork Belly Bites
Yield: 4-5 servings
2 tablespoons olive or flavorless coconut oil
2 pound pork belly
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Remove the skin and about half of the fat layer from the pork belly and discard. Slice the remaining meat into 1 1/2 inch pieces. Heat the oil in a large skillet over medium high heat. Test the oil with a drop of water. If it sizzles, add half of the pieces of pork to the skillet in a single layer. Let the meat cook for 3 minutes, until browned, then carefully turn each piece over and cook an additional 2-3 minutes on each side, about 8-10 minutes total. Remove to a plate. Repeat with the rest of the pork. Enjoy!
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