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Pork Belly & Bacon Bombs – vegetarian recipe
Stav Kogan

Pork Belly & Bacon Bombs

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 serving
Calories: 263
Ingredients Method Nutrition

Ingredients
  

  • 12 Ounces (340 g / 12 oz) Pork Belly, Cooked & Shredded
  • 3 Slices Bacon
  • ¼ Cup (60 g / 2.12 oz) Mayonnaise
  • 1 Tablespoon (15 g / 0.53 oz) Horseradish, Fresh & Grated
  • 1 Tablespoon (15 ml / 0.5 fl oz) Dijon Mustard
  • 6 Large Lettuce Leaves, for serving (Butter or Iceberg work well)
  • Sea Salt & Black Pepper, to taste
  • 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.

Method
 

  1. Directions
  2. Preheat your oven to 325°F / 160°C.
  3. Arrange the bacon slices on a baking sheet and cook for 25-30 minutes, or until golden and crispy.
  4. Transfer to a paper towel-lined plate to cool completely, then crumble into fine pieces and place in a shallow dish.
  5. While the bacon cooks, place the shredded pork belly in a medium bowl.
  6. Add the mayonnaise, fresh horseradish, and Dijon mustard.
  7. Mix thoroughly until everything is well combined.
  8. Season the pork belly mixture generously with sea salt and black pepper to your liking.
  9. Divide the mixture into six equal portions and roll them into balls or mounds.
  10. Gently roll each pork belly mound in the crumbled bacon, pressing lightly so the pieces stick to the surface.
  11. To serve, place each bacon-crusted pork belly bomb onto a fresh lettuce leaf.
  12. Enjoy immediately!

Nutrition

Calories: 263kcalCarbohydrates: 0.3gProtein: 3.5gFat: 26.4g

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