Source: National Pork Board

Print Friendly, PDF & Email
PREP TIME

15 mins

COOK TIME

35 mins

SERVING SIZE

4

What You’ll Need

5 pounds Prairie Fresh® pork belly (and jowl)

2 cups mayonnaise
1 tablespoon white vinegar
2 tablespoons garlic (minced)
1 tablespoon sugar
3 limes juiced
2 tablespoons jalapenos (red/green, minced)
fried eggs (as needed)
pig skin (to garnish, fried, optional)
lime wedges (to garnish, optional)

Directions

Season the pork belly and jowl with salt and pepper. Render the pork belly and jowl in a 375 F oven until tender and some of the fat has been rendered out. Cool and chop finely into a hash mixture. 

Mix mayonnaise, white vinegar, minced garlic, sugar and lime juice together.

Add mixture to cooled pork. Taste, re-season if necessary.

Spread mixture 1/2-inch thick in individually portioned cast iron skillets.

Place on high heat until bottom begins to sizzle. Finish in broiler or salamander until crisp on top.