Sweet Spicy Keto Pork Belly

Once in a while I spot some pork belly at the grocery store and I just have to grab it. When I first used to buy pork belly, I never knew how to make it and it always turned out to be this disgusting looking blob of fat with a little bit of meat. After a couple tries I think I have finally mastered how to make a crispy pork belly with a sweet and spicy taste.

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Because of the fat content in pork belly it can be difficult to get it to that right tenderness without it coming out too floppy or too dry and crunchy. I found the best way to make it is to first boil it with a few ingredients and then fry it up in a pan on the stove. This way you can keep an eye on it and take it off the burner when it’s just right.

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This Sweet and Spicy Keto Pork Belly is really easy to make and is a perfect with a side of coleslaw.

Recipe makes 4 servings at 2.4g net carbs per serving

This is how I made it:


Slow Cooked Pork Belly:



  1. Cut the pork belly into finger sized pieces
  2. Place a medium sized pot on the stove at high heat and add the chicken stock and the remaining ingredients and give it a good swirl
  3. Once boiling add the pork belly
  4. Lower the heat and cover with lid, allow to simmer for about 2 hours
  5. After 2 hours, strain and chop the pork into bite sized chunks
  6. Heat up olive oil in a medium sized frying pan and add the pork
  7. Allow pork to fry up, it will look floppy and flubbery at first but be patient.
  8. Keep turning the pork so it becomes browned on all sides
  9. It may start to crackle and pop, I used this splatter screen to avoid pork belly flying all over the stove
  10. Once browned add the soy/tamarind/aminos and the remaining ingredients.
  11. Continue to fry, you may need to lower the temp occasionally if its crackling too much but increase it again to get the pork nice an crispy.
  12. I had to lower the temp and then increase several times in order to get the pork belly just right
  13. Once its dark, sticky and a little bit crispy it’s good to go!

How about some Chewy Gingerbread Cookies for an after dinner treat?

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  1. […] This week I continued eating ground beef and bacon for my lunches. I also had more steak, wings, eggs, bacon and burgers. I did make a deep dish pizza where I simply mixed 2 eggs with 2 tbsp of mayo, then added about 1 cup of crushed pork rinds, add oregano and mix well. Pour it onto a parchment lined backing sheet, top it with a layer of ground beef, then add a layer of sauce, top with mozzarella, parm and bacon bits. Bake at 400 for 30 minutes. It was oh so good and don’t want pizza any other way. If you follow me on instagram @ihackeddiabetes there is a video of me making this pizza in my highlights. One day I will post the full recipe with instructions to this website. In the meantime, check out my sweet and spicy pork belly recipe. […]

  2. I can’t wait to try your recipe! First and only time I’ve cooked pork belly was in an oven and it was NOT worth the greasy mess aftermath left behind. Thanks for sharing! Looks delicious!

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