Better Belly Blueprint Recipes
– Pork Belly & Chicken Thigh Chunks –

Dr. Al Danenberg Nutritional Periodontist

August 9, 2020 [printfriendly]



I talked about my love for pork belly in my recipe for Pork Belly. Here is another dish that is a tasty and nutritious snack. But you could make it a meal if you want.


After baking the chunks, let them cool and put them into the fridge. Eat them when you have the urge. One idea is that you could dip them in the Primal Kitchen Avocado Mayo that I list in my Recommended Food Products.




  • 1 slice of pork belly
  • 2 chicken thighs (with skin-on but bone removed)
  • Himalayan salt




1. Cut the chicken thighs into chunks (on left) and the pork belly into chunks (on right)


2. Preheat oven to 375 degrees F


3. Place chunks one-layer thick in a roasting pan to collect fat drippings


4. Season with Himalayan salt


5. Bake at 375 degrees F for 55 minutes until browned and crisp (there will be extremely hot rendered fat in the bottom of the roasting pan)


6. Place baked chunks in a bowl lined with paper towels to absorb the excess fat


7. Eat now or refrigerate and eat as a cold snack anytime!




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Better Belly Blueprint Recipes
– Pork Belly –

Dr. Al Danenberg Nutritional Periodontist

August 2, 2020 [printfriendly]


















I love bacon. But I discovered something better than bacon. It’s pork belly. Actually, bacon comes from pork belly. This cut is the fatty section of meat from the underside of the pig near the loin. Spareribs also come from this area. Four ounces of cooked pork belly provide about 28 grams of fat and 17 grams of protein. That’s a fat-to-protein ratio of almost 2:1 measured in grams.









  • Slices of pork belly
  • Himalayan salt
  • Eggs if you desire to include on the plate





1, Heat saucepan to medium


2. Lay slices of pork belly on hot saucepan, season with Himalayan salt









3. Cover and cook 5 minutes; then turn slices over and cook another 5 minutes covered









4. Remove cover and cook additional 5 minutes on each side (NOTE: The length of cooking time depends on the thickness of the slices of pork belly. You want them brown and crisp on the surface and soft when cutting with a knife. Also, use a splatter screen after you uncover the saucepan because the rendered fat is substantial and can splatter and burn you.)








5. If you want, scramble some eggs or make them over-easy, and plate with the pork belly