Pork belly lardons – ’nuff said.
Pork Belly & Sour Cream Flatbread
(makes 2 flatbreads)2 cups pork belly cut into small cubes 1/2 teaspoon fresh rosemary, chopped 1 teaspoon salt 1 teaspoon pepper 4 tablespoons sour cream 3 teaspoons chives, chopped 1 package pizza dough Oil, to grease pan Flour, to roll out dough
1. In a large skillet over medium heat, cook pork belly in batches so that cubes are distributed evenly in order to brown. Season each batch with a half teaspoon of salt and pepper. Add 1/4 teaspoon rosemary to each batch. Drain well browned pork belly on a paper towel and let cool.
2. Roll out pizza dough into two ovals. Spread each with 2 tablespoons of sour cream. Sprinkle each flatbread with 1 teaspoon with chives and half of the pork belly mixture.
3. Bake in a 400 degree F oven for 15-20 minutes or until dough is cooked.
4. Let cool for a minute before slicing into 6 pieces and garnishing with remaining chives.