Imagine sinking your teeth into the most perfectly crispy, golden-brown pork belly that's not just incredibly delicious, but also completely keto-friendly! This Salt and Pepper Pork Belly recipe is about to revolutionize your low-carb cooking, transforming an ordinary cut of meat into a restaurant-quality masterpiece that will have your taste buds dancing and your diet goals intact. Get ready to discover the ultimate crowd-pleasing dish that proves healthy eating never has to be boring!
Prep Time: 10 mins
Cook Time: 2 hrs
Total Time: 2 hrs 10 mins
Cuisine: Keto
Serves: 4 servings
Ingredients
- 2 lbs pork belly
- 2 tablespoons salt
- 1 tablespoon black pepper
- 2 tablespoons olive oil
Instructions
- Remove the pork belly from refrigerator 30 minutes before cooking to bring it to room temperature, ensuring even cooking.
- Pat the pork belly completely dry using paper towels. Moisture prevention is crucial for achieving crispy skin.
- Mix salt and black pepper in a small bowl to create a uniform seasoning blend.
- Score the pork belly's skin in a crosshatch pattern, making shallow cuts about 1/4 inch deep. This helps render fat and create crispy crackling.
- Generously rub the salt and pepper mixture all over the pork belly, ensuring even coverage on both skin and meat sides.
- Preheat oven to 325°F (165°C). Place a wire rack inside a large baking sheet to allow fat to drip during cooking.
- Place the seasoned pork belly skin-side up on the wire rack, ensuring it's not touching the baking sheet directly.
- Drizzle olive oil over the skin to help promote even browning and crispiness.
- Roast in the preheated oven for approximately 2 hours, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
- Remove from oven and let rest for 15-20 minutes, allowing juices to redistribute and skin to crisp further.
- Slice against the grain into thick pieces and serve immediately while skin remains crisp.
Tips
- Temperature Matters: Always start with room temperature meat to ensure even cooking and maximum tenderness.
- Moisture is the Enemy of Crispiness: Pat the pork belly COMPLETELY dry before seasoning. Any excess moisture will prevent that coveted crispy skin.
- Scoring Technique: When creating crosshatch cuts on the skin, use a very sharp knife and make shallow cuts. This helps render fat and creates incredible crackling.
- Rack Placement is Crucial: Using a wire rack allows fat to drip away, preventing the meat from sitting in its own grease and ensuring a crisp exterior.
- Patience is Key: Don't rush the cooking process. Low and slow is the secret to tender meat with a perfectly crisp skin.
- Resting Time: Let the pork belly rest after cooking. This allows juices to redistribute, making each slice more flavorful and tender.Pro Tip: For an extra flavor boost, experiment with additional herbs like rosemary or thyme in your seasoning mix!
Nutrition Facts
Calories: 396kcal
Carbohydrates: 0g
Protein: 28g
Fat: 38g
Saturated Fat: g
Cholesterol: 88mg
