Braised Pork Belly Canapés
Prep time
Cook time
Total time
Tender, richly spiced pork belly with zesty pickled vegetables in bite-sized portion.
Serves: 16 hors d’oeuvres
  • ½ pound pork belly (skin removed)
  • 1 jar Farmers Garden Zesty Garlic Chips, plus pickled vegetables from jar
  • 1 tablespoon brown sugar
  • 1 teaspoon curry powder
  • 1 teaspoon salt
  • ½ teaspoon garam masala
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon ground cinnamon
  • 1 cup apple juice
  • ½ onion, sliced
  • 1 clove garlic
  1. Preheat your oven to 325 degrees degrees F. Cut shallow Xs in the fat side of the pork belly to score the fat, then season with the brown sugar, curry powder, salt, garam masala, ground cardamom, ground coriander, black pepper and cinnamon (alternatively, you can use a rub combination of your own).
  2. In a cold sauté pan, place pork belly skin side down and turn heat on low?medium and cook pork until lightly browned on one side, around 8-10 minutes, then flip and cook an additional 3?5 minutes on the other side, until just browned.
  3. Leave the pork in the pan and add in the onion, garlic and apple juice. Bring the apple juice to a simmer, then remove the pan from the heat, cover with a lid or aluminum foil, and cook for 2 hours or so, until the pork is cooked through and tender.
  4. Remove the pork from the pan and allow it to cool slightly, then slice into ½-inch pieces and place on a Farmers Garden pickle chip, then top with pickled vegetables from the jar and skewer with a toothpick. Serve room temperature. The leftover pork belly will keep well in an airtight container in the refrigerator for up to 3 days.
Recipe by The Crepes of Wrath at