Your typical basement dweller subsists on a diet of high-sugar, high-calorie, high-fat snacks and beverages with little-to-no activity. This gives the meat a rich, sweet flavor. The fat almost caramelizes the meat on its own! The rendered fat makes for a great fry oil, giving the meat a crispy, candied finish. The ample flesh also means that one good catch will last you a while.
This “recipe” is part of our tongue-in-cheek look at the eating habits displayed in the Netflix series, Santa Clarita Diet. This is purely spoof–do not attempt to make these at home!
- 1/2 pound whole belly, skin removed
- 1/2 teaspoon smoked paprika
- Kosher salt and ground black pepper to taste
- 1 tablespoon olive oil
- 1 Preheat oven to 200 degrees F (95 degrees C).
- 2 Season belly meat all over with smoked paprika, salt, and black pepper. Wrap flesh in parchment paper; wrap a second time in aluminum foil, and a third time in another sheet of aluminum foil. Place packet in a baking dish.
- 3 Roast in the preheated oven until tender for 6 hours.
- 4 Let cool in wrappings to room temperature; place cooled packet in refrigerator and chill for 8 hours or overnight.
- 5 Unwrap chilled meat. Save any rendered fat that falls away when unwrapping.
- 6 Cut flesh into 6 equal-size portions. Cut 1/8-inch by 1/8-inch slashes in the fattiest-side. Season with salt.
- 7 Heat 2 tablespoons reserved fat in a skillet over medium heat. Place belly meat, fattiest side down, in hot fat; cook until well-browned on all sides and heated through, 5 to 10 minutes. Transfer belly meat to a plate, drizzle with olive oil and season with pepper.