Appetizer

Crispy Pork Belly Cups with Charred Okra & Creole Remoulade

Name: Crispy Pork Belly Cups with Charred Okra & Creole Remoulade
Prep time: 12 min
Cook time: 22 min
Total time: 34 min
Yield: 2 servings
Ingredients: 8 oz pork belly skin removed, thinly sliced (ask butcher to slice); 1.5 cups fresh okra, sliced into 0.5-inch rings; 1 jalapeño, halved lengthwise, seeds removed; 2 tablespoons mayonnaise; 1 tablespoon whole-grain Creole mustard; 0.5 tablespoon hot sauce (Frank's RedHot or similar); 0.5 teaspoon fresh lemon juice; 1 teaspoon capers, minced; 0.5 teaspoon smoked paprika; Sea salt and cracked black pepper; 1 tablespoon olive oil; Fleur de sel for finishing; Fresh cilantro for garnish

Thin-sliced crispy pork belly pressed into a muffin tin and baked until shattering-crisp, forming an edible cup filled with charred okra, roasted jalapeño, and a tangy Creole remoulade made from mayo, mustard, and hot sauce. Architectural, bold, and entirely approachable—a show-stopper appetizer no one has seen before.

778calper serving 13gprotein 7gcarbs 78gfat 12min prep 22min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this