Paleo Crispy Fried Pork Belly
Indulge in the satisfying crunch and melt-in-your-mouth tenderness of this Paleo Crispy Fried Pork Belly recipe, a show-stopping dish that's both primal-approved and irresistibly flavorful. This recipe features perfectly scored pork belly coated in a savory blend of sea salt, smoked paprika, and aromatic garlic and onion powders, then pan-seared in coconut oil to golden perfection before being roasted to crisp, puffy glory. With just 15 minutes of prep time and simple cooking techniques like scoring and oven-roasting, this dish delivers maximum flavor and texture without the fuss. Ideal for Paleo enthusiasts and pork lovers alike, serve it hot with your favorite grain-free sides for a comforting yet nutrient-rich meal. Perfect keywords: Paleo pork belly recipe, crispy pork belly, oven-roasted pork belly, fried pork belly paleo.
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Recipe Information
Ingredients
- 2 pounds pork belly
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 3 tablespoons coconut oil
Instructions
Start by patting the pork belly dry with paper towels to remove any excess moisture, which will help in achieving maximum crispiness.
On a clean cutting board, place the pork belly skin side up. With a sharp knife, score the skin in a crosshatch pattern, making sure to cut through the skin but not into the meat.
Season the pork belly generously with sea salt, black pepper, garlic powder, onion powder, and smoked paprika, ensuring to rub the spices into the scored skin and all over the meat.
Preheat your oven to 400°F (200°C).
In a large oven-safe skillet or roasting pan, heat the coconut oil over medium-high heat until it shimmers.
Carefully place the pork belly into the skillet, skin side down. Allow it to sear for about 5 minutes or until the skin is golden brown and begins to crisp.
Flip the pork belly over, skin side up, and transfer the skillet to the oven.
Roast for 45-55 minutes until the pork belly is fully cooked through and the skin is crispy and puffed. If needed, switch the oven to broil for the last 5 minutes to enhance crispiness, watching carefully to prevent burning.
Once done, remove the pork belly from the oven and let it rest for 10 minutes before slicing.
Slice the pork belly into bite-sized pieces and serve hot with your favorite Paleo-friendly sides.
Nutrition Facts
Calories |
5105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 522.9 g | 670% | |
| Saturated Fat | 209.8 g | 1049% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 653 mg | 218% | |
| Sodium | 5318 mg | 231% | |
| Total Carbohydrate | 7.2 g | 3% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 0.3 g | ||
| Protein | 86.0 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1281 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.
