Low Sodium Crispy Pork Belly
Indulge in the irresistible crunch of **Low Sodium Crispy Pork Belly**, a wonderfully flavorful dish that’s perfect for those watching their salt intake. This mouthwatering recipe features tender, melt-in-your-mouth pork belly seasoned with a vibrant blend of garlic powder, onion powder, smoked paprika, and black pepper, while a touch of honey and white vinegar adds subtle sweetness and tang. A secret sprinkle of baking powder ensures the skin crisps to perfection, creating golden, bubbly crackling that’s sure to delight your taste buds. Slowly roasted for tenderness and finished at a high temperature for that signature crunch, this dish is both a feast for the senses and easy to prepare. Whether served as the centerpiece of a hearty meal or paired with fresh herbs and side dishes, this **low sodium pork belly recipe** will impress guests and satisfy cravings with every crispy bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Pork belly
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 2 teaspoons Smoked paprika
- 1 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 1 tablespoon White vinegar
- 1 tablespoon Honey
- 1 teaspoon Baking powder
Instructions
Preheat your oven to 300°F (150°C).
Pat the pork belly dry with paper towels and score the skin with a sharp knife, making shallow cuts about 1/2 inch apart.
In a small bowl, mix garlic powder, onion powder, smoked paprika, ground black pepper, and olive oil to form a paste.
Rub the paste evenly over the meat of the pork belly, avoiding the skin.
Mix the white vinegar and honey in a separate bowl and brush lightly over the pork belly skin.
Generously sprinkle the baking powder over the pork skin. This will help in achieving a crispy texture.
Place the pork belly on a wire rack set over a baking tray, skin side up.
Roast in the preheated oven for 2 hours until the meat is tender.
After 2 hours, increase the oven temperature to 450°F (232°C) and cook for an additional 20-30 minutes, or until the skin is puffed and crisp.
Remove the pork belly from the oven and let it rest for about 10 minutes before slicing.
Serve warm, garnished with fresh herbs or a side of your choice.
Nutrition Facts
Calories |
5096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 509.6 g | 653% | |
| Saturated Fat | 179.6 g | 898% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 653 mg | 218% | |
| Sodium | 1128 mg | 49% | |
| Total Carbohydrate | 35.7 g | 13% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 17.9 g | ||
| Protein | 88.0 g | 176% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1452 mg | 31% | |
*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.
