Pork belly & bacon bombs are pork-on-pork indulgence done right: tender shredded pork belly bound with mayonnaise, horseradish, and Dijon, then rolled in crunchy crumbled bacon and set in crisp lettuce cups. Each bomb is rich, zesty, and barely registers on the carb counter at 0.3 g net carbs. They're the appetizer people talk about after the party.
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 (12 oz) Pork Belly, Cooked & Shredded
• 3 Slices Bacon
• ¼ Cup / 60g (2.12 oz) Mayonnaise
• 1 Tablespoon / 15g (0.53 oz) Horseradish, Fresh & Grated
• 1 Tablespoon / 15ml (0.5 fl oz) 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 (0.01 oz)
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 (7.5 ml / 0.3 fl oz) 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 (0.01 oz) 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 (7.5 ml / 0.3 fl oz) of prepared horseradish from a jar. Make sure to drain any excess liquid from it first to prevent the filling from becoming too wet.
Pro Tips
- Cook the bacon on a wire rack set over a baking sheet so hot air circulates underneath — it renders the fat cleanly and makes the crumbles extra crisp.
- The recipe uses pre-cooked, shredded pork belly; slow-roast, braise, or pressure-cook a whole pork belly until shreddable, then cool it before mixing.
- Make the pork belly mixture up to a day ahead and refrigerate it covered, but roll the bombs in fresh bacon crumbles just before serving so the coating stays crunchy.
- No fresh horseradish? Use 1.5 teaspoons of prepared horseradish from a jar, drained well first, so the filling doesn't turn watery.
- Mix a tablespoon of finely chopped fresh chives or green onions into the filling for an extra layer of flavor, and serve each bomb immediately on a Butter or Iceberg lettuce leaf.
Frequently Asked Questions
How should I cook the pork belly for this recipe?
The recipe calls for cooked, shredded pork belly — slow-roast, braise, or pressure-cook a whole pork belly until tender enough to shred, then let it cool before mixing.
Can I make these bacon bombs ahead of time?
Yes — refrigerate the pork belly filling up to 1 day ahead. Roll the bombs in crumbled bacon just before serving to keep the coating crunchy.
Are these Pork Belly & Bacon Bombs keto-friendly?
Absolutely — each serving has just 0.3 g of net carbs with 26.4 g of fat, which is about as keto as an appetizer gets.
What can I use instead of fresh horseradish?
Substitute 1.5 teaspoons of prepared horseradish from a jar, drained of excess liquid first so the filling stays thick enough to roll.
Recipe card below.
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Pork Belly & Bacon Bombs
Ingredients
Method
- Directions
- 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.
- 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.
- Season the pork belly mixture generously with sea salt and black pepper to your liking.
- Divide the mixture into six equal portions and roll them into balls or mounds.
- Gently roll each pork belly mound in the crumbled bacon, pressing lightly so the pieces stick to the surface.
- To serve, place each bacon-crusted pork belly bomb onto a fresh lettuce leaf.
- Enjoy immediately!
