Keto Porchetta
Elevate your keto-friendly meals with this flavorful Keto Porchetta recipe, a low-carb twist on the classic Italian dish! Featuring three pounds of juicy pork belly, this aromatic roast is infused with garlic, fresh rosemary, sage, fennel seeds, and a hint of lemon zest for a perfectly balanced medley of flavors. Toasted spices and herbs are pressed into the scored meat, while slow roasting ensures the skin turns irresistibly crispy and golden. Rolled and tied with kitchen twine for that iconic porchetta presentation, this dish is not only mouthwatering but also perfect for impressing guests. Ideal for special occasions or meal prepping, serve with keto-friendly sides like sautéed greens or mashed cauliflower to complete this wholesome feast. With minimal prep and maximum reward, this easy Keto Porchetta recipe guarantees a succulent centerpiece for any low-carb dinner.
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Recipe Information
Ingredients
- 3 pounds Pork belly
- 1 tablespoon Fennel seeds
- 2 teaspoons Black peppercorns
- 2 tablespoons Kosher salt
- 5 Garlic cloves, minced
- 2 tablespoons Fresh rosemary leaves, chopped
- 2 tablespoons Fresh sage leaves, chopped
- 3 tablespoons Olive oil
- 1 teaspoon Red pepper flakes
- 1 Zest of one lemon
- 1 roll Kitchen twine
Instructions
Prepare the pork belly by placing it skin-side down on a large cutting board.
Using a sharp knife, score the meat in a crisscross pattern without cutting through the skin.
In a small skillet, toast fennel seeds and black peppercorns over medium heat until fragrant. Remove from heat and crush them using a mortar and pestle or spice grinder.
In a bowl, mix crushed fennel and peppercorns with salt, minced garlic, rosemary, sage, red pepper flakes, and lemon zest.
Rub the spice and herb mixture all over the meat side of the pork belly, pressing it into the scores.
Roll the pork belly tightly into a log from the long end and tie it with kitchen twine at 1-inch intervals to secure.
Refrigerate the roll, uncovered, for at least 2 hours to allow the flavors to meld (overnight is best if time allows).
Preheat your oven to 325°F (163°C) and take the porchetta out of the refrigerator to bring it to room temperature.
In a large oven-safe skillet over medium-high heat, add olive oil and place the porchetta roll seam-side down to sear the outside on all sides until golden brown, about 10 minutes.
Transfer the skillet to the oven and roast porchetta until the internal temperature reaches 180°F (82°C), approximately 2.5 to 3 hours.
Once cooked, remove the porchetta from the oven and let it rest for at least 20 minutes before slicing.
Cut the strings and slice the porchetta into 1-inch thick rounds. Serve warm with your choice of keto-friendly sides.
Nutrition Facts
Calories |
7502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 765.1 g | 981% | |
| Saturated Fat | 269.3 g | 1346% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 980 mg | 327% | |
| Sodium | 4543 mg | 198% | |
| Total Carbohydrate | 15.5 g | 6% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 0.3 g | ||
| Protein | 130.3 g | 261% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2029 mg | 43% | |
*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.
