Yields: 1 serving Prep time: 5 minutes Cook time: 15-20 minutes

Ingredients:

• 3-4 thick slices of Pork Belly
• 2-3 large Eggs
• Salt to taste

Equipment:

• Heavy-bottomed skillet (cast iron is ideal)
• Tongs

Instructions:

1. Start the Pork: Place the slices of pork belly in a cold, dry skillet. Do not preheat the pan. This allows the fat to render out slowly, making the pork belly crispy.
2. Render the Fat: Turn the heat to medium-low. Let the pork belly cook slowly. As the pan heats up, the fat will begin to melt and render out.
3. Get it Crispy: After about 7-10 minutes, once a good amount of fat has rendered into the pan, increase the heat to medium. Flip the slices and continue to cook until both sides are golden brown and crispy to your liking.
4. Cook the Eggs: Remove the crispy pork belly from the pan and set it on a plate. There should be a generous amount of hot, liquid pork fat left in the skillet. Crack your eggs directly into that fat.
5. Fry to Perfection: Spoon some of the hot fat over the egg whites to help them cook. Fry the eggs to your desired doneness (sunny-side up with a runny yolk is highly recommended).
6. Serve: Place the fried eggs alongside the crispy pork belly. Season everything with a sprinkle of salt and enjoy immediately.

The post Crispy Pork Belly & Fried Eggs appeared first on Carnivore Wiki.

This recipe is incredibly simple and creates perfect grab-and-go bites for breakfast or a snack. They are essentially mini frittatas or baked omelettes.

Yields: 12 bites Prep time: 10 minutes Cook time: 20-25 minutes

Ingredients:

• 1 lb (approx. 450g) Ground Pork
• 8 large Eggs
• Salt to taste
• Lard, bacon grease, or butter for greasing the muffin tin

Equipment:

• 12-cup muffin tin
• Large skillet
• Mixing bowl

Instructions:

1. Preheat Oven: Preheat your oven to 375∘F (190∘C).
2. Cook the Pork: Place the ground pork in a large skillet over medium-high heat. Break it apart with a spoon and cook until it’s browned and cooked through, about 8-10 minutes.
3. Drain Fat (Optional): Drain off the excess rendered fat from the skillet. You can save this delicious fat for cooking later. Let the pork cool for a few minutes.
4. Prepare Egg Mixture: While the pork cools, crack the 8 eggs into a large mixing bowl. Add a generous pinch of salt and whisk until the yolks and whites are well combined and slightly frothy.
5. Combine: Add the cooked ground pork to the whisked eggs and stir to combine everything evenly.
6. Prepare the Tin: Generously grease the cups of your muffin tin with lard, bacon grease, or butter to prevent sticking.
7. Fill and Bake: Carefully pour or spoon the pork and egg mixture into the greased muffin cups, filling each one about three-quarters full.
8. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the bites are puffed up, golden brown, and a knife inserted into the center comes out clean.
9. Cool and Serve: Let the bites cool in the tin for a few minutes before running a knife around the edges and removing them. They can be enjoyed warm or stored in the refrigerator for up to 4-5 days.

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