Pork Belly Tots Recipe

Prepare pork belly

Preheat oven to 325°F (160°C). Pat the pork belly dry and season both sides with 1 tsp kosher salt and 1 tsp black pepper. Place on a wire rack set over a rimmed baking sheet and roast for 2 to 2.5 hours until very tender and the fat has rendered. Rotate pan halfway for even cooking.

Crisp pork belly

Increase oven temperature to 425°F (220°C). Brush the pork belly lightly with 1 tbs vegetable oil and roast 15–20 minutes until the exterior is browned and slightly crisp. Alternatively, cut the roasted pork belly into 1/2-inch dice and pan-sear in a hot skillet with 1 tbs oil over medium-high heat until edges are crisp, about 4–6 minutes. Transfer to paper towels to drain and keep warm.

Cook tots

Prepare tater tots according to package instructions: either bake on a sheet at 425°F (220°C) for 20–25 minutes turning once, or deep-fry at 350°F (175°C) until golden and crispy. If baking, toss tots lightly in 1 tbs vegetable oil before baking for extra crispness.

Assemble tots with pork belly

When tots are hot and crispy and pork belly pieces are ready, toss or layer the pork belly pieces with the tots so each tot gets some pork. Keep warm while making sauces or proceed to saucing and serving.

In a small saucepan over medium heat, combine 1 cup ketchup, 3 tbs brown sugar, 2 tbs bourbon, 1 tbs apple cider vinegar, 1 tsp Worcestershire sauce, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp hot sauce (if using). Bring to a gentle simmer, then reduce heat and cook, stirring occasionally, 8–10 minutes until slightly thickened. Taste and adjust seasoning. Keep warm; spoon over pork belly tots just before serving.

Make a roux: melt 2 tbs unsalted butter in a small saucepan over medium heat. Whisk in 2 tbs all-purpose flour and cook, whisking, 1–2 minutes until bubbly and pale golden.

Slowly whisk in 1 cup milk and a splash (about 1–2 tsp) of Guinness or stout. Bring to a gentle simmer, whisking frequently, until the sauce starts to thicken, 3–4 minutes.

Lower the heat to low and stir in 1 cup grated sharp cheddar and 2 tbs softened cream cheese until smooth. Add 1 tsp Dijon mustard, 1 tsp salt, and 1/2 tsp black pepper. If sauce is too thick, thin with up to 2 tbs more milk. Keep warm over very low heat, stirring occasionally. Spoon over tots or transfer to a squeeze bottle for drizzling.

Whisk together 1/2 cup mayonnaise, 1 tsp sriracha, 1 tsp lemon juice, 1/2 tsp minced garlic, 1/4 tsp smoked paprika, and 1/4 tsp salt until smooth. Taste and adjust heat or acidity. Chill briefly if making ahead.

Arrange crispy tots on a serving platter or individual plates. Scatter the crisped pork belly pieces evenly over the tots.

Drizzle or spoon the warm bourbon BBQ sauce over the tots and pork belly (about 2–3 tbs total). Next, spoon or drizzle the Guinness cheese sauce generously over the top (about 1/3–1/2 cup total).

Finish with small dollops or thin lines of spicy aioli across the platter. Sprinkle 2 tbs finely sliced chives over everything and, if desired, grate a little extra sharp cheddar over the top. Serve immediately while hot.