BrazilianMedium · Hot
Pork Belly Bites with Almond‑Flour Crust and Black Bean Mash
Crispy pork belly cubes with a golden almond-flour crust served over a smoky black bean mash — rich, hearty, and finished with a bright squeeze of lime, just like Beatriz would do it.
Prep
20 min
Cook
50 min
Total
1h 10m
Method
1
In a wide shallow bowl, whisk together almond-flour, paprika, salt, and black pepper until evenly combined. Set aside.
2
Pat pork belly cubes completely dry with paper towels — moisture is the enemy of a good crust. Roll each cube through the almond-flour mixture, pressing firmly so the crust adheres on all sides. Place on a wire rack set over a plate. Let rest 5 minutes while you heat the pan.
3
In a large heavy skillet (cast iron is ideal), heat olive oil over medium-high until it shimmers and wisps of smoke appear, about 2 minutes. Carefully lay pork belly cubes in a single uncrowded layer — work in 2 batches if needed.
4
Sear 3–4 minutes per side, until the almond-flour crust is deeply golden and crispy on all exposed sides. Use tongs to turn each piece once a crust forms. Transfer to a paper-lined plate. Tent loosely with foil to keep warm.
5
6
Add black beans and chicken broth. Stir to combine and bring to a gentle simmer over medium-low heat, about 3 minutes.
7
Using the back of a wooden spoon or a potato masher, roughly mash the beans directly in the skillet — leave some beans whole for texture. Stir in butter, salt, and black pepper. Cook 2 minutes more, stirring, until the butter is melted and the mash has thickened.
8
9
Spoon a generous mound of black bean mash into the center of each plate. Arrange pork belly bites on top, crust-side up. Serve white rice alongside. Scatter fresh cilantro leaves over the pork belly and mash for a fragrant finish.
C
Nutri-Score
Fair balance
A–E · lower is better · score 6
Calories
2367
per serving
High in saturated fat · 34gCalorie-dense · 2367 kcalSource of protein · 75gHigh in fibre · 44gLow sugar · 10g
Protein
75g
Carbs
238g
Fat
126g
Sat. fat
34g
Fiber
44g
Sugar
10g
Sodium
2066mg
Gluten FreeLow FodmapBlood Sugar BalanceDiabetesHigh FiberHigh Protein
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
2.9
per serving
ECarbonAEU all-round· carbon sets the grade
Water
2.9m³
Runoff
0.2g P
pork belly, skin removed, cubed 3 cm drives 64% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
3
Sweet
5
Salty
3
Sour
1
Bitter
4
Spicy
Textures
CreamyCrispyTender
Aromas
HerbalPorkySavorySmoky
Kitchen Equipment
Primary Tool
Large Cast Iron SkilletLarge Cast Iron SkilletTongsChef KnifeCutting BoardMeasuring CupsMeasuring SpoonsMixing BowlPotato MasherWire RackWooden SpoonAluminum FoilPaper Towels
Safety & Storage
Cooking Temperature
Sear pork belly cubes until internal temperature reaches 145°F (63°C). Use a meat thermometer to verify doneness, especially when cooking in batches. The almond-flour crust can brown quickly, so monitor closely to avoid burning while ensuring the pork is fully cooked.
High Risk Population
This dish contains tree nuts (almonds) and dairy (butter). For individuals with severe nut allergies or lactose intolerance, cross-contact with utensils and cookware is a risk. Prepare allergen-containing components separately and use dedicated equipment when serving high-risk individuals.
Cross Contamination
Almond flour is a known allergen. Use separate bowls, tongs, and plates for allergen-free portions. After handling raw pork belly, wash hands thoroughly with soap before touching any ready-to-eat components. The same cast iron skillet is used for searing pork and cooking beans—clean between uses if allergen concerns exist.
Handling
Pat pork belly cubes completely dry before coating with almond flour. Residual moisture prevents crust adhesion and can cause dangerous oil splattering during high-heat searing. Roll and press coating firmly on all sides for best adherence.
Equipment Safety
Heat olive oil in cast iron until shimmering and smoking (about 2 minutes). Never leave hot oil unattended. Add pork belly cubes carefully to avoid splashing. If oil begins to smoke heavily, remove from heat briefly to prevent ignition. Use long-handled tongs for safe turning.
Storage
Refrigerate leftover pork belly bites and black bean mash separately in airtight containers within 2 hours of cooking. Consume within 3-4 days. Reheat pork belly to 165°F (74°C) in an oven or skillet to preserve crust texture; avoid microwave which will make crust soggy.
Shelf Life
Fresh pork belly should be used within 2-3 days of purchase when refrigerated. Cooked pork belly bites maintain quality for 3-4 days refrigerated. Black bean mash may separate during storage—stir well and add a splash of broth when reheating to restore consistency.
Pro Tips
Technique
Pat those pork belly cubes completely dry before crusting — any moisture and you'll steam instead of sear, and we want that deep golden crunch, not a pale, sad crust.
Substitution
If you don't have almond flour, grind cashews or hazelnuts to a coarse meal for a similar nutty crust with a slightly sweeter note that pairs beautifully with the beans.
From the chef
Pork belly gets an almond-flour crust that crisps up deep gold in a hot cast-iron pan, and underneath it all is a smoky black bean mash built on a proper onion-and-garlic sofrito. The nuttiness of the crust plays beautifully against the earthy richness of those beans, and a generous squeeze of lime at the end cuts right through it all. You want every element hot when it hits the plate — the beans thick and silky, the pork bites crust-side up so nothing goes soft. This is the kind of dish that makes everyone at the table reach for more rice just to catch the last of the mash.
TagsBrazilianPorkGluten FreeComfort FoodHigh Protein
AllergensTree NutsMilk
Source: generated · June 13, 2026