Low Fat Crispy Pork Belly
Indulge in the delicious decadence of **Low Fat Crispy Pork Belly**, a guilt-free twist on a classic favorite that combines irresistible crispiness with a surprisingly lighter profile! In this recipe, the pork belly is first blanched to render excess fat before being seasoned with a vibrant blend of garlic powder, onion powder, paprika, and black pepper, creating an aromatic crust packed with flavor. The key step of brushing the skin with white vinegar ensures that it roasts to perfection, delivering a golden, crackling exterior that contrasts beautifully with the tender, well-seasoned meat beneath. Cooked on a rack to allow the fat to drip away, this dish offers all the satisfaction of crispy pork belly but with a healthier edge. Perfect for impressing a crowd or savoring as a special treat, serve this irresistible dish with your favorite sides for a hearty yet mindful meal! **Keywords**: low fat pork belly, crispy pork belly, healthy pork belly recipe, oven-roasted pork belly, pork belly with crispy skin.
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Recipe Information
Ingredients
- 1 kg Pork belly slab
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 tablespoon Olive oil
- 2 tablespoons White vinegar
Instructions
Preheat the oven to 150°C (300°F).
Score the skin of the pork belly using a sharp knife, making parallel cuts just through the skin without cutting into the meat.
Bring a large pot of water to a boil and blanch the pork belly in the boiling water for 10 minutes to render excess fat.
Remove the pork belly from the water and pat it dry thoroughly with paper towels.
Combine salt, black pepper, garlic powder, onion powder, and paprika in a small bowl. Rub the olive oil over the pork belly, then evenly coat with the spice mixture.
Brush the skin side of the pork belly with white vinegar. This helps the skin crisp up during cooking.
Place the pork belly on a rack inside a roasting pan, skin side up. This allows air to circulate and helps the fat drip away.
Roast in the preheated oven for about 2 hours. If using a probe thermometer, remove the pork belly when the internal temperature reaches 75°C (167°F).
Increase the oven's temperature to 220°C (430°F) and roast for an additional 15-20 minutes or until the skin is puffy and crispy.
Remove the pork belly from the oven and let it rest for at least 10 minutes before slicing to allow the juices to redistribute.
Slice the pork belly into strips and serve. Enjoy the crispy skin and flavorful, tender meat with your desired side dishes.
Nutrition Facts
Calories |
5342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 544.4 g | 698% | |
| Saturated Fat | 192.3 g | 962% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 720 mg | 240% | |
| Sodium | 5457 mg | 237% | |
| Total Carbohydrate | 6.8 g | 2% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 0.3 g | ||
| Protein | 94.3 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1422 mg | 30% | |
*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.
