Pork Belly Buffalo Keto Bites

A few weeks ago Heather and I decided to pick up a large package of pork belly at Costco (never go to Costco hungry, folks). We had no plan for what to do with it at the time, but we went ahead and picked it up. Our eyes were bigger than our stomachs that shopping trip, so we ended up with way more food at home than we needed and it came to a point where we needed to cook or freeze this pork belly. Since I’ve been mainly following a keto diet for the past 5 months, I decided to pan fry some of the pork belly for fun. As a fan of spicy foods, I quickly tossed the fried pork belly in some Frank’s Red Hot, and I was blown away with how much these taste like tiny, boneless buffalo wings. They’re addictive and super easy—my favorite combination. My only warning is to wear an apron and use a splatter guard, as they kick up a bit of hot grease (especially if you’re making multiple batches).

Enjoy these as buffalo bites, or experiment with your favorite buffalo wing flavors (barbecue, curry, asian sweet and sour). We’ll do a follow up post some time soon with some variations. Happy eating!

Ingredients
1 lb pork belly, sliced into 1/2″ pieces
1 tsp salt
1/3 C Frank’s Red Hot

Method

Cut your pork belly into bite-sized pieces, approximately 1/2″ thick. Then heat a large, non-stick skillet to medium-high heat.

Add pork belly and cook, with splatter guard, for 3-4 minutes. Flip and cook an additional 3-4 minutes.

Remove from heat and toss with salt. Toss a second time with Frank’s Red Hot (or your favorite hot sauce). Allow to rest 2-3 minutes, and serve.

We ate these with chopsticks, but fork and knife or with your hands works, too. Be sure to have your napkins at the ready.

Pork Belly Buffalo Keto Bites Recipe [paleo, primal, gluten-free, dairy-free]

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Pork Belly Buffalo Keto Bites

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients
1 lb pork belly, sliced into 1/2″ pieces
1 tsp salt
1/3 C Frank’s Red Hot

Method

  1. Cut your pork belly into bite-sized pieces, approximately 1/2″ thick. Then heat a large, non-stick skillet to medium-high heat.
  2. Add pork belly and cook, with splatter guard, for 3-4 minutes. Flip and cook an additional 3-4 minutes. 
  3. Remove from heat and toss with salt. Toss a second time with Frank’s Red Hot (or your favorite hot sauce). Allow to rest 2-3 minutes, and serve.
  4. We ate these with chopsticks, but fork and knife or with your hands works, too. Be sure to have your napkins at the ready. 

 

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