Bacon-Wrapped Dates

The pork fat melts and browns in the pan, wrapping the date in a crispy shell. Inside, the fruit is warm and supple, contrasting with the crunch of the almond that finishes the bite.

• Prep: 15 min
• Cook: 10 min
• Difficulty: Easy
• Calories: 340
• Protein: 11 g
• Carbs: 15 g
• Fat: 25 g

Ingredients

• 12 pc Date ( whole )
• 12 pc Almond with skin ( whole )
• 200 g Smoked cured pork belly ( thinly sliced )
• 1 tbsp Extra virgin olive oil

Instructions

1. Pitting

   Slit the dates lengthwise with the tip of a paring knife. Remove the central pit without separating the two halves of the fruit.

2. Stuffing

   Place a whole almond in the heart of each date. Slightly close the fruit flesh over the crunch.

3. Wrapping

   Cut the pork belly slices in half. Tightly wrap each date in a half-slice. Secure everything across with a wooden toothpick.

4. Browning

   Heat the olive oil in a pan. Place the dates and let the bacon brown on all sides. The rind should be well grilled and the fat translucent.

Chef's tips

• Don't heat the pan too high: the sugar in the date burns quickly.
• Serve immediately, the bacon fat is at its melting best when still hot.

Storage

Keeps for 48 hours in the fridge. Re-pan-fry for 2 minutes to restore the crispiness.