These Pork Belly Buffalo Bites are awesome. If you like pork belly, that is. Wait. Is there anyone who doesn’t like pork belly?? Let’s change the caveat to if you like spicy-hot things. Because these are hot. Way too hot for my delicate little British gob, but deliciously hot for all you folks who enjoy a bit of that kind of spice in your life.
These spicy little bites will add some yum to your next Game Day, some zing to your lunchbox, and some wow to your Friday night buffet plate. Pork Belly Buffalo Bites can be your main dish, your side dish, or your any-time-of-day dish.
To make it super-simple for you see the process there’s a video for you. You’re welcome!
You can make a whole rack of these Pork Belly Buffalo Bites and then keep in the fridge for several days or freeze them for some spicy bites at a later date. Pork Belly needn’t ever get dull and boring. Spice you up some pork belly today!
Pork Belly Buffalo Bites
Author: Yogi Parker | Prep time: 10 mins | Cook time: 50 mins | Total time: 60 mins | Serves: 6 – 8
What You Need
- 10 oz. / 280g hot sauce
- 6 oz. / 170g butter
- 2 TBSP onion powder
- 1 TBSP garlic powder
- 1 tsp. cayenne pepper
What You Do
- Preheat oven to 400F.
- Place the hot sauce in a sauce pan and turn the heat on low. As the hot sauce begins to bubble, add the butter, onion powder, garlic powder and cayenne pepper. Stir with a whisk to incorporate all ingredients and bring mixture to a low boil. Remove from heat and set aside.
- Lay out the pork belly skin side up. With a sharp knife score the top of the meat. Cut through the fat and skin just to the meat at an angle, starting at one corner. Make each score line about 1 inch apart all the way across the meat, then do the same thing going the opposite direction so that when you look at the meat straight on, there will be a diamond pattern to the scoring.Flip the meat over and score this side too, except in a grid pattern. You will cut the into the meat just until you reach the fat. Make the scores horizontally and vertically so that you have a grid pattern of one inch squares.
- Use a marinating brush to coat the meat side of the pork belly with a liberal amount of sauce. Make sure to coat all the meat and get the sauce into the crevices of the squares.
- Tear off a piece of aluminum foil that is large enough to fold in half and have about a two inch border when your pork belly is placed on it. After folding the aluminum foil in half, add a tablespoon of olive oil to the foil and use a brush or paper towel to spread the olive oil out into a thin layer on the side you will place the meat on to prevent sticking. Use more if you need to.
- Place the pork belly meat side down and fold the edges of the aluminum foil up to cover all the sides of the pork belly, leaving the top fatty side exposed.
- Crimp the corners of the foil and place the aluminum foil wrapped pork belly on the baking rack inside the baking tray foil side down. Pour enough water in the baking tray to cover the bottom of the tray. Carefully place in the oven and bake for 30 to 40 minutes. Time may vary depending on how thick the pork belly is. Thicker cuts may take longer.
- Remove the tray with the pork belly from the oven and carefully lift the pork belly off the tray onto a heat safe surface.
- Set the oven to broil (grill).
- Drain the water off the tray, take the pork belly out of the foil and place the pork belly meat side up on a heat safe surface. Give the meat another coat of the buffalo sauce. Try to avoid getting the sauce on the fatty side to prevent the top from burning.
- When the oven reaches temp, place the tray with the pork belly back into the oven.
- Broil for 10 to 15 minutes, or until the top of the pork belly becomes golden brown and crispy.
- Remove the pork belly from the oven, allow it to rest for about five minutes, then cut into bite size pieces.
- Heat the remainder of the sauce in a sauce pan or deep sided skillet and toss the pieces of pork belly in the sauce to thoroughly coat each piece.
- Serve with some ranch or blue cheese dipping sauce.
Top Recipe Tips
- You can use just about any hot sauce you want, just make sure there are no added sugars since sugars can cause the pork belly to burn. I like to use a good Louisiana style hot sauce like Frank’s Red Hot. Wild Brine makes a good Sriracha sauce that works great too, and adds a great alternative flavor. Some green hot sauces like Tabasco Jalapeno, which has a much milder heat can be used as well, and can give your pork belly a fun green tinge.
- Check out the Ingredients Guide for information on ingredients.
- Where Are The Macros and Nutritional Info?
Helpful Cooking and Recipe Links
- More pork recipes
- Come laugh and learn with us over at The Kitchen Podcast
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- For lots more great recipes check out our scrumptious cookbooks!
- Check out the categories and tags at the top of the post to help you find more recipes using certain ingredients or from certain categories.
- Discounts on great keto products and resources.
Podcast Episodes and YouTube Videos
- Watch Yogi’s Cooking Videos
- Watch Carrie’s Cooking Videos
- Watch our Cooking Tips and Tricks Videos
- How and Why to Measure Food
- Where Are The Macros and Nutritional Info?
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