Bacon-Wrapped Dates
Ingredients
- 12 pcDate (whole)
- 12 pcAlmond with skin (whole)
- 200 gSmoked cured pork belly (thinly sliced)
- 1 tbspExtra virgin olive oil
Method
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.
- 1
Slit the dates lengthwise with the tip of a paring knife. Remove the central pit without separating the two halves of the fruit.
- 2
Place a whole almond in the heart of each date. Slightly close the fruit flesh over the crunch.
- 3
Cut the pork belly slices in half. Tightly wrap each date in a half-slice. Secure everything across with a wooden toothpick.
- 4
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 48 hours in the fridge. Re-pan-fry for 2 minutes to restore the crispiness.
