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.
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.
This Sweet and Spicy Keto Pork Belly is really easy to make and is a perfect with a side of coleslaw.
Recipe
Sweet Spicy Keto Pork Belly
Ingredients
Slow Cooked Pork Belly
- 1 lb Pork Belly
- 3 cups Chicken Stock
- 1 teaspoon Ground Ginger
- 3 cloves Garlic
- 1 tablespoon Apple Cider Vinegar
- 1 tablespoon Erythritol
Glaze
- 2 tablespoon Olive Oil
- pinch Salt
- pinch Black Pepper
- 1 teaspoon Ground Ginger
- 1 teaspoon Chili Pepper Flakes
- 1.5 tablespoon Erythritol
- 2 tablespoon Soy Sauce Tamari or Coconut Aminos can be used as a substitute using the same quantity.
Instructions
- Cut the pork belly into finger sized pieces
- 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
- Once boiling add the pork belly
- Lower the heat and cover with lid, allow to simmer for about 2 hours
- After 2 hours, strain and chop the pork into bite sized chunks
- Heat up olive oil in a medium sized frying pan and add the pork
- Allow pork to fry up, it will look floppy and flubbery at first but be patient.
- Keep turning the pork so it becomes browned on all sides
- It may start to crackle and pop, I used this splatter screen to avoid pork belly flying all over the stove
- Once browned add the soy or tamari or coconut aminos and the remaining ingredients.
- 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.
- I had to lower the temp and then increase several times in order to get the pork belly just right
- Once its dark, sticky and a little bit crispy it's good to go!
Notes
How about some Chewy Gingerbread Cookies for an after dinner treat?
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JanolaBarbara
Made this for my husband and myself for dinner, and we both really enjoyed it! Much easier than some other pork belly recipes I've tried. Will make again!
Oscar Chimenti
Glad you enjoyed it.
Adriana Gutierrez
Do you suppose an Instant Pot or pressure cooker can be used to reduce the simmering time considerably?
Oscar Chimenti
Yes, that would likely work although I have not tried it. If you do, let me know how it went.
Karen Moise
Tamarind and aminos are not listed in the ingredients. How much of each should I add?
Oscar Chimenti
They are substitutes if you are not using soy, so the same amount 2 tbsp of tamari or aminos. I will update the recipe to make that more clear.
Melissa
So good!!! My husband hates fat, mostly the texture, and he loved it! I’ve missed spicy Asian food since starting Keto. I couldn’t stop eating it. I’ll definitely make this again! Delicious!
ihackeddiabetes
Glad you both enjoyed it. This is one of my favourite recipes.
Jesse
This is the best keto pork belly ever
TMc
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!
Imani
How much water do you add in the first step?
ihackeddiabetes
Just enough to cover the pork belly. The chicken stock may be enough.