Name: Carnivore Bruschetta
Cook time: 105 min
Total time: 105 min
Ingredients: 1 lb 450g pork belly, skin scored and cut into thin slices; 1 lb 450g chicken liver, cleaned and trimmed; Salt and pepper to taste (for seasoning both the pork belly and chicken liver); 2 tablespoons beef tallow (for frying chicken liver)

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Carnivore Bruschetta

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Cook Time 1 45

Total Time 1 45

Servings pieces (8 servings)

Calories 300 kcal

Ingredients

1 lb 450g pork belly, skin scored and cut into thin slices
1 lb 450g chicken liver, cleaned and trimmed
Salt and pepper to taste for seasoning both the pork belly and chicken liver
2 tablespoons beef tallow for frying chicken liver

Instructions

Prepare and Cook Pork Belly: Preheat your oven to 350°F (175°C).
Season the pork belly slices with salt and pepper and place them on a wire rack over a baking sheet to catch the drippings.
Roast in the preheated oven until crispy, about 1-1.5 hours, depending on the thickness of the slices. Flip halfway through cooking to ensure even crispiness.
Once done, remove from the oven and let cool slightly.

Cook Chicken Liver:

While the pork belly is cooking, heat beef tallow in a skillet over medium-high heat.
Season the chicken liver with salt and pepper, then fry in the tallow until just cooked through, about 2-3 minutes per side, depending on thickness. The liver should be slightly pink in the middle for the best texture.
Remove from heat and let it rest for a few minutes before chopping into a coarse pâté consistency.
Assemble the “Bruschetta”:
Place a spoonful of the seasoned chicken liver on top of each crispy pork belly slice.
Garnish with fresh herbs if desired.