Paleo Crispy Pork Belly
Get ready to indulge in the ultimate combination of tender, melt-in-your-mouth meat and irresistibly crispy skin with this Paleo Crispy Pork Belly recipe. Perfectly seasoned with a blend of sea salt, garlic powder, onion powder, and black pepper, the luscious pork belly is enhanced by hints of apple cider vinegar and aromatic rosemary. The skin is meticulously scored and roasted to golden perfection, while the slow cooking process ensures the meat stays juicy with every bite. Paleo-friendly and gluten-free, this recipe is a crowd-pleaser, ideal for dinner parties or a comforting weeknight meal. Serve it alongside roasted vegetables or a vibrant salad to complete this wholesome dish.
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Recipe Information
Ingredients
- 2 pounds pork belly
- 2 tablespoons sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 2 sprigs fresh rosemary
Instructions
Preheat your oven to 450°F (230°C).
Rinse the pork belly under cold water and pat it dry with paper towels. Ensure the skin is thoroughly dry as this will help it become crispy.
Using a sharp knife, score the skin of the pork belly in a crosshatch pattern, taking care not to cut into the meat beneath.
In a small bowl, combine the sea salt, black pepper, garlic powder, and onion powder. Rub this seasoning blend all over the pork belly, ensuring even coverage and rubbing it thoroughly into the scored cuts.
Drizzle the olive oil over the pork belly and sprinkle with the apple cider vinegar, gently rubbing it into the skin.
Place the pork belly on a wire rack set over a baking tray, skin-side up. Put the fresh rosemary sprigs under the pork belly. This will allow the fat to drain away and make the skin extra crispy.
Roast the pork belly in the preheated oven for 30 minutes at 450°F to initiate the skin crisping process.
After 30 minutes, reduce the oven temperature to 325°F (165°C) and continue to cook for another 1.5 hours. This slow roasting will tenderize the meat while maintaining a crunchy skin.
Once cooked, remove the pork belly from the oven and allow it to rest for at least 10 minutes before slicing. This will help the juices redistribute and maintain tenderness.
Slice the pork belly into desired portions and serve immediately. Pair with your favorite Paleo sides, such as roasted vegetables or a fresh salad.
Nutrition Facts
Calories |
4976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 508.9 g | 652% | |
| Saturated Fat | 179.5 g | 898% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 653 mg | 218% | |
| Sodium | 14618 mg | 636% | |
| Total Carbohydrate | 5.2 g | 2% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 0.1 g | ||
| Protein | 85.6 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1235 mg | 26% | |
*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.
