Low Carb Crispy Roasted Pork Belly
Get ready to elevate your culinary game with this mouthwatering Low Carb Crispy Roasted Pork Belly recipe, a perfect balance of juicy, tender meat and irresistibly crackling skin. With just a handful of pantry staples like sea salt, garlic powder, and white vinegar, this pork belly is transformed into a low-carb masterpiece that’s as satisfying as it is simple. The unique technique of scoring, par-boiling the skin, and brushing it with an oil-vinegar blend guarantees a shatteringly crispy surface, while the slow roast ensures the interior stays melt-in-your-mouth tender. This dish is ideal for keto enthusiasts or anyone seeking a flavorful centerpiece for a special meal. Serve it with roasted vegetables or your favorite low-carb sides, and let this fuss-free, restaurant-quality pork belly steal the spotlight at your table.
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Recipe Information
Ingredients
- 2 pounds pork belly
- 2 tablespoons sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons oil (vegetable or olive)
- 2 tablespoons white vinegar
Instructions
Preheat your oven to 300°F (150°C).
Score the skin of the pork belly with a sharp knife, making diagonal cuts about 1/2 inch apart. Be careful not to cut into the meat.
Bring a pot of water to a boil. Hold the pork belly using tongs, skin side down, and immerse only the skin into the boiling water for about 30 seconds to tighten it.
Pat the pork belly dry thoroughly with paper towels. Any moisture left on the skin will prevent it from crisping.
Mix the sea salt, freshly ground black pepper, garlic powder, and onion powder in a small bowl.
Rub the spice mixture thoroughly onto the flesh side of the pork belly. Avoid getting the mixture on the skin.
Brush the skin with a thin layer of oil, then brush the white vinegar over the oil. This combination helps the skin to become extra crispy.
Place the pork belly on a wire rack in a roasting pan, skin side up. The wire rack allows the heat to circulate evenly.
Roast in the preheated oven for about 90 minutes. The meat should be tender.
Increase the oven temperature to 425°F (220°C) and continue roasting for an additional 30 minutes or until the skin is bubbly and crunchy.
Remove from the oven and let the pork belly rest for 10 minutes before slicing.
Cut into bite-sized pieces and serve alongside your favorite low-carb side dishes.
Nutrition Facts
Calories |
4963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 508.2 g | 652% | |
| Saturated Fat | 179.0 g | 895% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 653 mg | 218% | |
| Sodium | 14616 mg | 635% | |
| Total Carbohydrate | 5.6 g | 2% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 0.1 g | ||
| Protein | 85.7 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1250 mg | 27% | |
*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.
