Keto Lechon Belly
Indulge in the ultimate crispy and flavorful delight with this Keto Lechon Belly recipe, a low-carb take on the beloved Filipino classic. Featuring succulent pork belly rolled and seasoned with aromatic garlic, lemongrass, rosemary, and thyme, this dish combines tender, juicy meat with a perfectly crisped golden skin. The secret lies in the preparation—using baking soda and vinegar to achieve that signature crunch—and the addition of coconut aminos for a keto-friendly flavor boost. Slowly roasted to perfection, this show-stopping main course is ideal for special occasions or a decadent keto feast. Serve it with your favorite keto-friendly sides and savor every guilt-free, crunch-filled bite! Perfect for keto enthusiasts seeking a flavorful, nutritious centerpiece that's absolutely unforgettable.
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Recipe Information
Ingredients
- 3 pounds pork belly
- 1 tablespoon sea salt
- 1 teaspoon black peppercorns, crushed
- 6 cloves garlic, minced
- 2 stalks lemongrass, finely chopped
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon thyme leaves
- 2 tablespoons coconut aminos
- 2 tablespoons olive oil
- 2 tablespoons vinegar
- 1 teaspoon baking soda
Instructions
Begin by scoring the skin side of the pork belly in a crosshatch pattern, being careful not to cut into the meat.
Rub the baking soda and half of the sea salt into the skin and set aside for 20 minutes. This will help achieve a crispier skin.
Rinse off the baking soda and salt thoroughly from the pork skin and pat it very dry with paper towels.
Flip the pork belly over to the meat side; rub it with the remaining sea salt, black pepper, minced garlic, lemongrass, rosemary, and thyme leaves.
Drizzle the coconut aminos evenly over the spiced meat side.
Roll the pork belly tightly into a log, skin side out. Secure with kitchen twine at 2-inch intervals to maintain its shape during roasting.
Preheat your oven to 375°F (190°C).
Place the rolled pork belly on a wire rack over a baking sheet lined with foil, skin side up.
Brush the skin with olive oil and lightly sprinkle the vinegar on top, which helps with crisping.
Roast the pork belly in the preheated oven for about 2-3 hours, or until the meat is tender and the skin is golden and crispy. If the skin is not as crispy as desired, you may broil it for the last 5-10 minutes.
Remove from oven and let the lechon belly rest for 15 minutes before slicing.
Serve the Keto Lechon Belly with your favorite keto sides and enjoy!
Nutrition Facts
Calories |
7400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 749.4 g | 961% | |
| Saturated Fat | 267.0 g | 1335% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 980 mg | 327% | |
| Sodium | 9774 mg | 425% | |
| Total Carbohydrate | 21.6 g | 8% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 6.3 g | ||
| Protein | 129.1 g | 258% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 145 mg | 11% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2072 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.
