Keto Crispy Roasted Pork Belly
Indulge in the ultimate savory delight with this Keto Crispy Roasted Pork Belly recipe, a mouthwatering dish that boasts irresistibly crunchy skin and tender, juicy meat. Perfectly seasoned with a blend of sea salt, black pepper, and garlic powder, this keto-friendly masterpiece is elevated with a drizzle of apple cider vinegar for extra crispiness and olive oil for depth of flavor. With a low and slow roasting method that ensures the fat renders beautifully, followed by a final high-heat blast for that golden, crackling perfection, this dish is a showstopping centerpiece. Ready in just over two hours, it’s a rewarding treat for a special dinner or an upgrade to your everyday keto lineup. Serve hot with your favorite low-carb sides for a meal that’s as satisfying as it is unforgettable. Keywords: keto roasted pork belly, crispy pork skin, low-carb dinner recipe, easy pork belly.
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Recipe Information
Ingredients
- 1000 grams pork belly
- 1 tablespoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
Instructions
Preheat your oven to 200°C (392°F).
Score the skin of the pork belly with a sharp knife, being careful not to cut too deeply into the meat itself.
Pat the pork belly skin dry with paper towels to ensure crispiness.
In a small bowl, mix together the sea salt, black pepper, and garlic powder.
Rub the mixture all over the pork belly, including the sides, ensuring an even coating.
Place the pork belly skin-side up in a roasting pan.
Drizzle apple cider vinegar over the top of the pork belly. This helps to break down the fat and promote extra crispy skin.
Drizzle olive oil over the meat to add moisture and a hint of flavor.
Cover the roasting pan with foil tightly to keep the moisture in and place the pan in the oven.
Roast the pork belly for 90 minutes. This slow cooking process renders the fat perfectly, keeping the pork moist and juicy.
After 90 minutes, remove the foil and increase the oven temperature to 220°C (428°F).
Roast for an additional 20-30 minutes, or until the skin is golden and crispy. Watch closely to avoid burning.
Remove the pork belly from the oven and let it rest for 10 minutes before slicing.
Slice the pork belly into desired portions and serve immediately with your choice of sides.
Nutrition Facts
Calories |
5329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 544.1 g | 698% | |
| Saturated Fat | 195.2 g | 976% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 720 mg | 240% | |
| Sodium | 7710 mg | 335% | |
| Total Carbohydrate | 4.0 g | 1% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 0.2 g | ||
| Protein | 94.1 g | 188% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1346 mg | 29% | |
*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.
