Low Carb Braised Pork Belly
Indulge in the succulent flavors of this Low Carb Braised Pork Belly, a dish that delivers melt-in-your-mouth tenderness paired with a rich, aromatic broth. This keto-friendly recipe marries the umami richness of coconut aminos with the warmth of star anise, cinnamon, ginger, and garlic, creating a perfectly balanced, deeply flavorful braise. Searing the pork belly before slow-cooking locks in its juices, while a splash of rice vinegar adds brightness to the lush sauce. Ready in just over two hours, this hearty, satisfying dish is ideal for meal prep or a comforting dinner and pairs wonderfully with a simple green salad or steamed vegetables to keep it low carb. Perfectly seasoned and velvety in texture, this showstopping recipe is a must-try for pork lovers and anyone looking to elevate their low-carb menu!
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Recipe Information
Ingredients
- 2 pounds Pork belly
- 1 cup Coconut aminos
- 2 cups Chicken broth
- 6 Garlic cloves
- 1 inch piece Fresh ginger
- 2 Star anise
- 1 Cinnamon stick
- 3 Green onions
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 2 tablespoons Rice vinegar
Instructions
Begin by preparing the pork belly. Pat it dry with paper towels and then cut it into approximately 2-inch wide strips.
Season the pork belly pieces with salt and black pepper evenly on all sides.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
Add the pork belly pieces to the pot, making sure not to overcrowd. Sear each side until golden brown, about 4-5 minutes per side.
While the pork is browning, mince the garlic and slice the ginger into thin pieces.
Once the pork is well seared, remove it from the pot and set aside.
In the same pot, add the minced garlic and sliced ginger, sautéing them in the remaining oil until fragrant.
Add the star anise and cinnamon stick, toasting them for about 1 minute.
Add the coconut aminos, chicken broth, and rice vinegar to the pot, scraping up any browned bits at the bottom.
Return the pork belly pieces to the pot, ensuring they are submerged in the liquid.
Bring the liquid to a simmer, then reduce the heat to low. Cover the pot and let it braise gently for 1.5 to 2 hours, or until the pork is very tender.
During the last 10 minutes of cooking, slice the green onions and add them to the pot, stirring to distribute.
After cooking, remove the pork belly pieces and place them on a serving platter.
Optionally, increase the heat to medium and reduce the sauce slightly for a more concentrated flavor.
Pour the thickened sauce over the pork belly and serve immediately. Enjoy with a simple green salad or steamed vegetables to keep the meal low carb.
Nutrition Facts
Calories |
5189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 496.6 g | 637% | |
| Saturated Fat | 177.4 g | 887% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 653 mg | 218% | |
| Sodium | 8404 mg | 365% | |
| Total Carbohydrate | 68.3 g | 25% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 49.6 g | ||
| Protein | 95.4 g | 191% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1972 mg | 42% | |
*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.
