Get ready for the ultimate pork-on-pork indulgence! We’re talking about tender, savory pork belly mixed into a creamy, zesty filling with a kick of horseradish and Dijon, all rolled in a crunchy coating of real bacon. Served in crisp lettuce cups, these Pork Belly & Bacon Bombs are an unforgettable low-carb appetizer or a decadent snack that will satisfy all your savory cravings. They’re surprisingly easy to make and guaranteed to be the star of any gathering!
Ingredients
• 12 Ounces / 340g Pork Belly, Cooked & Shredded
• 3 Slices Bacon
• ¼ Cup / 60g Mayonnaise
• 1 Tablespoon / 15g Horseradish, Fresh & Grated
• 1 Tablespoon / 15ml Dijon Mustard
• 6 Large Lettuce Leaves, for serving (Butter or Iceberg work well)
• Sea Salt & Black Pepper, to taste
Instructions
1. Directions
2. Preheat your oven to 325°F / 160°C. Arrange the bacon slices on a baking sheet and cook for 25-30 minutes, or until golden and crispy. Transfer to a paper towel-lined plate to cool completely, then crumble into fine pieces and place in a shallow dish.
3. While the bacon cooks, place the shredded pork belly in a medium bowl. Add the mayonnaise, fresh horseradish, and Dijon mustard. Mix thoroughly until everything is well combined.
4. Season the pork belly mixture generously with sea salt and black pepper to your liking.
5. Divide the mixture into six equal portions and roll them into balls or mounds.
6. Gently roll each pork belly mound in the crumbled bacon, pressing lightly so the pieces stick to the surface.
7. To serve, place each bacon-crusted pork belly bomb onto a fresh lettuce leaf. Enjoy immediately!
Nutritional Information
• Nutrition Facts (per serving)
• Calories: 263
• Fat: 26.4g
• Protein: 3.5g
• Net Carbs: 0.3g
Pro Tips
• For perfectly crisp bacon, place the slices on a wire rack set over a baking sheet. This allows hot air to circulate all around the bacon, rendering the fat beautifully.
• You can prepare the pork belly mixture up to a day in advance and store it, covered, in the refrigerator. Roll in the freshly crumbled bacon just before serving to ensure it stays crunchy.
• For an extra layer of flavor, mix in a tablespoon of finely chopped fresh chives or green onions into the pork belly mixture.
• If you don’t have fresh horseradish, you can substitute 1.5 teaspoons of prepared horseradish from a jar, but be sure to drain any excess liquid first.
FAQ
Q: How should I cook the pork belly for this recipe
A: This recipe uses pre-cooked and shredded pork belly. You can slow-roast, braise, or use a pressure cooker to cook a whole pork belly until it’s tender enough to shred easily. Let it cool before shredding and using in the recipe.
Q: Can I make these bacon bombs ahead of time
A: Yes, the pork belly filling can be made up to one day in advance and stored, covered, in the refrigerator. For the best texture and a crunchy coating, roll the bombs in the crumbled bacon just before serving.
Q: Are these Pork Belly & Bacon Bombs keto-friendly
A: Absolutely. With only 0.3g of net carbs per serving, these pork belly bombs are a perfect high-fat, low-carb appetizer or snack for anyone following a ketogenic diet.
Q: What can I use instead of fresh horseradish
A: If you don’t have fresh horseradish, you can substitute 1.5 teaspoons of prepared horseradish from a jar. Make sure to drain any excess liquid from it first to prevent the filling from becoming too wet.
