Braised Pork Belly Canapés

Summer is the season for entertaining. From backyard barbecues to Fourth of July fêtes, it’s a time when you can never have too many snacks on hand for your guests. One of our go-to crowd-pleasers involves bacon’s richer, more complex cousin: pork belly. With a simple slow roast, pork belly delivers a melt-in-your mouth tender texture and decadent flavors. And the zesty crunch of a Farmer’s Garden™ pickle is the perfect backdrop for this savory appetizer.

  • Photos by TheCrepesofWrath.com

    Photos by TheCrepesofWrath.com

  • Photos by TheCrepesofWrath.com

    Photos by TheCrepesofWrath.com

  • Photos by TheCrepesofWrath.com

    Photos by TheCrepesofWrath.com

Braised Pork Belly Canapés

Servings: about 16 hors d’oeuvres

Print Recipe

Ingredients

  • 6-8 oz. pork belly
  • Salt and black pepper
  • ½ onion, sliced
  • 1 clove garlic, chopped
  • 1 cup (8 oz.)  apple juice
  • Tooth picks
  • 1 jar Farmer’s Garden® by Vlasic® Zesty Garlic Chips, PLUS vegetables from jar

Instructions:

  1. Preheat oven to 325°F.
  2. Season pork belly with salt and ground black pepper Or use your favorite rub.
  3. In an oven proof skillet, place pork belly skin side down and turn heat to low-medium. Cook pork 10 minutes or until lightly browned. Flip and cook an additional 3-5 minutes .
  4. Add onion, garlic and apple juice to pan. Bring to a boil over high heat.
  5. Remove pan from heat and cover with aluminum foil. Place in oven and bake 2 hours or until pork is fork tender.  Remove from oven; let cool.
  6. To serve, slice pork into 1/-inch pieces and arrange on pickle chips. Arrange carrot and pepper pieces (from jar) on pork and secure with toothpicks.
Vlasic

About the Author:

Seventy years ago, pickling pioneer Joseph Vlasic used fresh, locally grown cucumbers, herbs and spices to create unique pickle recipes that have been shared for generations. Today, we’re savoring that same simple concept with our Farmer’s Garden pickles, in a celebration of authentic, flavorful foods.

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