Keto Braised Pork Belly
Indulge in the rich, savory decadence of Keto Braised Pork Belly, a dish that’s as satisfying as it is flavorful. This low-carb recipe combines tender pork belly with the aromatic allure of garlic, fresh ginger, star anise, and cinnamon, all slow-braised in a savory blend of soy sauce and chicken stock. The pork is first seared to create a crispy, golden crust, then gently cooked to fork-tender perfection in a simmering bath of umami-rich ingredients. Enhanced with a splash of rice vinegar for a touch of tang and garnished with vibrant green onions, this dish strikes the perfect balance between indulgence and sophistication. Perfect for keto enthusiasts or anyone craving a hearty, crowd-pleasing meal, serve it as a standalone star or alongside keto-friendly sides like sautéed greens. With just 20 minutes of prep and a slow, flavorful braise, this recipe is ideal for weeknight dinners or special occasions alike.
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Recipe Information
Ingredients
- 1000 grams Pork belly
- 2 tablespoons Coconut oil
- 60 milliliters Soy sauce
- 250 milliliters Chicken stock
- 4 Garlic cloves
- 20 grams Fresh ginger
- 2 Star anise
- 1 Cinnamon stick
- 2 tablespoons Rice vinegar
- 3 Green onions
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Begin by prepping the pork belly: pat it dry with paper towels, then score the skin in a crosshatch pattern with a sharp knife, being careful not to cut into the meat.
Heat the coconut oil in a large heavy-bottomed pot over medium-high heat. Add the pork belly skin-side down and sear until the skin is golden brown and crispy, about 5-7 minutes.
While the pork belly is searing, peel and slice the garlic cloves and ginger.
Remove the pork belly from the pot and set aside. Turn the heat down to medium, and in the same pot, add the garlic, ginger, star anise, and cinnamon stick. Sauté for about 2 minutes until fragrant.
Carefully pour in the soy sauce, chicken stock, and rice vinegar, scraping up any brown bits from the bottom of the pot.
Return the pork belly to the pot, skin-side up. The liquid should come halfway up the sides of the pork. Bring the mixture to a simmer, then reduce the heat to low, cover, and braise for about 1.5 to 2 hours, or until the pork is tender and the flavors are well melded.
Check periodically to ensure the liquid level remains halfway up the pork; add more stock if necessary.
Once finished, remove the pork belly from the pot and let it rest for a few minutes before slicing.
Slice the green onions thinly, and garnish the sliced pork belly with them before serving.
Serve warm as a main dish, or with keto-friendly sides such as sautéed greens.
Nutrition Facts
Calories |
5622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 562.3 g | 721% | |
| Saturated Fat | 216.2 g | 1081% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 735 mg | 245% | |
| Sodium | 5529 mg | 240% | |
| Total Carbohydrate | 23.4 g | 9% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 2.4 g | ||
| Protein | 112.3 g | 225% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1924 mg | 41% | |
*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.
