Low Carb Lechon Belly
Indulge in the irresistible flavors of this **Low Carb Lechon Belly**, a keto-friendly twist on the Filipino classic that's sure to impress at your next gathering. Featuring tender, marinated pork belly rolled into a log and roasted to perfection, this dish boasts a crispy golden skin and herb-infused meat for a show-stopping centerpiece. Infused with aromatic rosemary, thyme, fennel seeds, and zesty lemon, every bite is bursting with flavor while staying true to low-carb principles. Carefully basted with vinegar and oils to achieve that signature crunch, this lechon belly makes for a satisfying main course that pairs beautifully with low-carb sides like cauliflower rice or fresh salads. Perfectly seasoned and indulgently crisp, this recipe offers a guilt-free way to enjoy a beloved classic with a modern, health-conscious twist!
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Recipe Information
Ingredients
- 3 pounds pork belly
- 2 tablespoons sea salt
- 1 teaspoon black pepper, freshly ground
- 5 garlic cloves, minced
- 2 teaspoons rosemary, fresh and chopped
- 1 teaspoon thyme, dried
- 2 teaspoons fennel seeds
- 1 tablespoon lemon zest
- 1 tablespoon white vinegar
- 2 tablespoons olive oil
- 1 tablespoon avocado oil or any neutral oil for basting
Instructions
Place the pork belly skin-side down on a large cutting board. Score the meat side into a crisscross pattern about 1/2 inch deep to allow the marinade to penetrate.
In a small bowl, mix together the sea salt, black pepper, minced garlic, chopped rosemary, dried thyme, fennel seeds, and lemon zest.
Rub the spice mixture evenly across the meat side of the pork belly, ensuring to get the mix deep into the scored parts.
Roll the pork belly tightly into a log, with the skin on the outside. Use kitchen twine to tie the roll securely at 1-inch intervals, ensuring it holds its shape. Pat the outside of the skin dry with paper towels.
Brush the skin lightly with white vinegar, then follow with a light coating of olive oil. This will help the skin crisp up during roasting.
Preheat your oven to 375°F (190°C). Place the rolled pork belly on a rack in a roasting pan, allowing air to circulate underneath for even cooking.
Roast the pork belly in the preheated oven for about 2 hours. After this time, increase the oven temperature to 450°F (230°C) and continue to roast for another 30 minutes to allow the skin to become crispy.
During the last 30 minutes, check occasionally, and use a brush to baste the skin with avocado or neutral oil; this will further enhance the crispiness.
Once the skin is thoroughly crispy and golden, remove the lechon belly from the oven. Let it rest for at least 10 minutes before slicing, ensuring juices distribute evenly and avoid spilling during cutting.
Serve the low carb lechon belly as a main dish with your favorite low-carb side such as a salad or cauliflower rice.
Nutrition Facts
Calories |
7479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 763.9 g | 979% | |
| Saturated Fat | 269.0 g | 1345% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 980 mg | 327% | |
| Sodium | 14951 mg | 650% | |
| Total Carbohydrate | 11.2 g | 4% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 0.1 g | ||
| Protein | 129.1 g | 258% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1920 mg | 41% | |
*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.
