Crispy Pork Belly & Pickled Cucumber Naan Wraps

A decadent fusion dish featuring succulent pork belly and salty bacon paired with bright, tangy pickled cucumbers on warm, soft naan.

Ingredients

• 12 oz Pork belly, sliced into 1/2-inch thick strips
• 4 slices Bacon, chopped
• 1 large Cucumber, thinly sliced
• 2 pieces Naan
• 1/4 cup Vinegar (apple cider or white)
• 1 tbsp Sugar
• 1/2 tsp Salt (divided)
• 1/2 tsp Black pepper
• 1 tbsp Oil (if needed)

Instructions

Sear the pork in bacon fat to maximize richness, using the cucumbers to cut through the savory intensity.

1. In a small bowl, whisk together vinegar, sugar, and 1/4 tsp salt. Add the sliced cucumbers and let them marinate for at least 10 minutes.
2. Place chopped bacon in a cold skillet and turn the heat to medium. Fry until crispy. Remove the bacon with a slotted spoon and drain on paper towels, leaving the rendered fat in the pan.
3. Increase heat to medium-high. Add pork belly strips to the skillet. Fry for 8–10 minutes, turning occasionally, until the edges are golden and crispy. Season with the remaining salt and pepper.
4. Warm the naan in a dry pan or oven until soft and pliable.
5. Lay the pork belly strips on the naan, top with the crispy bacon bits, and finish with a generous layer of the pickled cucumbers.

Serve warm with an extra sprinkle of black pepper or a dash of hot sauce for heat.