Pork Belly Snack

Bocadito de Panceta
Servings: 20bite-size snacks


  • 1/2of a 16-ounce Pullman-style loaf of brioche, cut into about 5 slices, crusts trimmed and each slice cut into quarters
  • 12ounces cooked pork belly (available at specialty groceries like Trader Joes)
  • 1/3cupSalsa Negra
  • Microgreens or chopped chives, for garnish


Heat the oven to 400 degrees.   Brush the bread with Salsa Negra on one side and place salsa-side down on a baking sheet.  Slide into the oven and toast until crispy, 10 to 12 minutes.

Cut the pork belly into 10 slices (they should be about ¼ inch thick), then cut each slice in half.  Heat a large (12-inch) skillet set over medium-high.   Lay in the pork belly and brush the top of the pork with Salsa Negra.  When browned and crisp underneath, flip the pork over and brush the other side with the salsa.  Place the pork belly on toast and garnish with microgreens or chives.  Your delicious bites are ready for your guests.


  1. 4/25
    Watching this salsa being prepared on today’s episode had my mouth watering…
    but as a vegetarian, would love to know what you’d recommend as a substitute for pork belly that would complement the salsa’s flavors?


  2. Rick
    Love your show. I work some in Mexico/ I love the people and culture, when I watch the show it takes me back to Mexico. Thank you

  3. I saw this show today with the pork belly snack and wanted to know the other recipe for sal pak? with tahini and served with jicama. What’s it called and where could I find that recipe?

  4. Thank you for season after season of beautiful recipes and sight seeing.
    The pork belly recipe caught my attention not only because it is so mouth watering, but the presentation on the wooden? piggy back is simply eye pleasing and whimsical.
    Where might one find such a serving plate

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