Low Sodium BBQ Pork Belly
Indulge in the rich, smoky flavors of Low Sodium BBQ Pork Belly, a healthier twist on a classic favorite. This recipe combines tender, melt-in-your-mouth pork belly with a robust homemade barbecue rub made from molasses, apple cider vinegar, honey, and a medley of savory spices like smoked paprika and ground cumin—all crafted to be low in sodium without sacrificing flavor. Slow-roasted to perfection, the pork belly develops a caramelized, crispy exterior while maintaining its juicy, succulent interior. Ideal for a crowd-pleasing main dish, this recipe is perfect for pairing with fresh salads, roasted vegetables, or a hearty grain for a balanced meal. With just 20 minutes of prep, it’s an easy yet impressive dish that redefines guilt-free indulgence. Perfect for BBQ lovers seeking a low-sodium option, this recipe delivers bold taste in every bite.
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Recipe Information
Ingredients
- 2 pounds Pork belly
- 2 tablespoons Molasses
- 1 cup Apple cider vinegar
- 2 tablespoons Low sodium Worcestershire sauce
- 2 tablespoons Honey
- 2 teaspoons Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Black pepper
- 1 teaspoon Ground cumin
- 1 tablespoon Olive oil
- 1 teaspoon Liquid smoke
- 1 cup Water
Instructions
Preheat your oven to 275°F (135°C).
In a small mixing bowl, combine molasses, apple cider vinegar, low sodium Worcestershire sauce, honey, smoked paprika, garlic powder, onion powder, black pepper, ground cumin, olive oil, and liquid smoke. Whisk until the mixture is smooth and well combined.
Place the pork belly on a cutting board and pat dry with paper towels. Score the skin with a sharp knife, making shallow cuts both lengthwise and crosswise to create a diamond pattern.
Rub the spice mixture generously over all sides of the pork belly, ensuring it gets into the scored skin.
Place the pork belly in a roasting pan, skin side up. Pour the water into the pan around the pork belly to prevent the juices from burning during cooking.
Cover the pan with aluminum foil and place it in the preheated oven. Roast for 2 hours, basting occasionally with the pan juices.
Increase the oven temperature to 425°F (220°C), remove the foil, and continue roasting for an additional 30-45 minutes, or until the skin is crispy and beautifully caramelized.
Remove the pork belly from the oven and let it rest for 10-15 minutes before slicing.
Serve warm, slicing the pork belly into desired portions. Enjoy this savory and tender low sodium BBQ pork belly with your favorite side dishes.
Nutrition Facts
Calories |
5197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 496.1 g | 636% | |
| Saturated Fat | 177.4 g | 887% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 653 mg | 218% | |
| Sodium | 840 mg | 37% | |
| Total Carbohydrate | 81.8 g | 30% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 65.8 g | ||
| Protein | 87.0 g | 174% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 226 mg | 17% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2154 mg | 46% | |
*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.
