Pork Belly Crusted with Potato Chips

I had a bunch of kids over for a sleepover and I am determined to feed them something different than the usual chicken nuggets and pizza. Using Jeju Korean hormone free, free range organic pork belly along with Torres Iberico Ham potato chips, it was gourmet to the max and super well received with the kids. Of course you can do this recipe with chicken or even with spicy chips. I love this combo and the kids totally buy into the idea of potato chips crusted anything. Well, I like it as an adult too, late night snack anyone? I hope you like this recipe, I certainly had fun making it.

Ingredients:

1 lb or 1 Pack of Jeju premium Organic pork belly (thick cut)

100g or 2 small bags of Torres Iberico ham Potato Chips

2 eggs

1 cup of all purpose flour

1 tablespoon of garlic powder

1 table spoon of salt

1/2 tablespoon of white pepper

Honey Mustard sauce ingredients:

1/2 cup of honey

2 tablespoons of Dijon mustard

1/4 teaspoon salt

1/4 teaspoon garlic powder

Directions:

Preheat oven at 425F 210C.

To prepare flour mixture, combine flour, salt, garlic powder and pepper into a shallow dish and mix well.

Crack and whisk two eggs in a shallow dish.

Crush potato chips in its own bag and place on another dish.

Cut think cut pork belly into bite size chunks

Using your dry hands, dip pork into flour.

Using your other hand, dip floured pork into eggs

Using your dry hands, dip egged pork into potato chips.

Place coated pork belly on a sheet pan.  

Bake in the pre-heat oven for about 20 minutes until golden brown.  Depends on the size of your pork, cooking time may varies.

Mix all honey mustard ingredients together and serve on the side.

Serve hot and enjoy!

Jeju Premium Pork Belly and Torres Potato Chips are available at JC Foods Gourmet