Keto BBQ Pork Belly
Get ready to indulge in the rich, smoky flavor of Keto BBQ Pork Belly, a low-carb masterpiece that's sure to impress at your next meal. This decadent dish highlights tender pork belly roasted to perfection, with the skin crisped to a satisfying crunch and infused with a bold spice rub featuring smoked paprika, garlic, and chili powder. A homemade sugar-free BBQ sauce made with sugar-free ketchup, apple cider vinegar, and liquid stevia adds a tangy, caramelized glaze for the perfect finishing touch. Designed to fit seamlessly into a keto lifestyle, this recipe is packed with flavor while keeping the carbs in check. Whether served as the star of your dinner spread or paired with your favorite keto-friendly sides, this irresistible dish will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 2 pounds pork belly, skin on
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 tablespoons olive oil
- 1 cup sugar-free ketchup
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 0.5 teaspoon liquid stevia
Instructions
Preheat your oven to 300°F (150°C).
Pat the pork belly dry with paper towels to ensure a crispy skin. Score the skin in a crosshatch pattern with a sharp knife, being careful not to cut into the meat.
Rub 1 teaspoon of the salt into the skin, ensuring it gets into the cuts.
In a small bowl, mix together black pepper, smoked paprika, garlic powder, onion powder, cumin, and chili powder.
Rub the spice mixture evenly over the meat side of the pork belly. Allow the pork belly to rest for at least 10 minutes to let the flavors develop.
Place the pork belly, skin side up, on a wire rack set inside a baking sheet. Roast in the preheated oven for 2 hours to render the fat and tenderize the meat.
While the pork belly is roasting, prepare the BBQ sauce by combining sugar-free ketchup, apple cider vinegar, Worcestershire sauce, liquid stevia, and olive oil in a saucepan over medium heat.
Bring the mixture to a simmer and cook for about 5 minutes, occasionally stirring, until the sauce thickens. Remove from heat and set aside.
After 2 hours, increase the oven temperature to 425°F (220°C). Brush the pork belly generously with the prepared BBQ sauce.
Continue roasting for an additional 30 minutes, or until the skin is bubbly and crispy, and the sauce is caramelized.
Remove the pork belly from the oven and let it rest for 10 minutes before slicing.
Slice the pork belly into thick slices and serve with extra BBQ sauce on the side.
Nutrition Facts
Calories |
5096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 510.0 g | 654% | |
| Saturated Fat | 176.9 g | 885% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 653 mg | 218% | |
| Sodium | 8015 mg | 348% | |
| Total Carbohydrate | 28.6 g | 10% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 2.3 g | ||
| Protein | 86.4 g | 173% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2080 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
