Sweet Spicy Keto Pork Belly
I have finally mastered how to make a crispy pork belly with a sweet and spicy taste.
Servings: 4 people
Calories: 773kcal
Cost: 20
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 sweetener
Glaze
- 2 tablespoon Olive Oil
- pinch Salt
- pinch Black Pepper
- 1 teaspoon Ground Ginger
- 1 teaspoon Chili Pepper Flakes
- 1.5 tablespoon sweetener
- 2 tablespoon Soy Sauce Tamari or Coconut Aminos can be used as a substitute using the same quantity.
Instructions
Slow Cooked Pork Belly
- 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
Glaze
- 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
2.4 net carbs per serving
Nutrition
Serving: 5oz | Calories: 773kcal | Carbohydrates: 3g | Protein: 15g | Fat: 86g | Fiber: 0g | Sugar: 1g