Pork belly has become more and more popular recently after shows like Masterchef made it trendy again. Before starting keto, we were more likely to have a roast chicken with roasted potatoes and other root vegetables on a Sunday. This habit stopped due to the change in our lifestyle. Once you learn how to roast pork belly it will also become a sunday favourite.
How to Roast Pork Belly
After watching a cooking show, Dan was really keen to try pork belly. Over time, she has found the method that works best for us. We get great crackling cooking it this way. We like to have it was a spoonful of kim chi, this meal has replaced our Sunday roast now.
Pork belly is such an excellent keto cut of meat. Erika finds it very hard to eat the fattier cuts of meats, but pork belly is one cut she has grown to enjoy. Who doesnt love pork crackling. The best thing about pork belly is it keeps us feeling full for longer.
Pork Belly
Pork belly has grown to popularity after being a popular cut of meat on cooking shows like Masterchef. It is the delicious fatty cut of pork that is from the underbelly of the pig. It is usually boneless and most famous for crackling. If you can get the crackling right, it will make your pork belly experience all the better.
Pork belly is an extremely popular popular cut of meat for keto. It’s popular due to it’s fattiness from the belly. It’s also a popular bacon cut as well. We always look for the fattiest bacon and a good amount of fat in our pork belly.
Ingredients
- 1kg Pork Belly
- 1-2 tbsp Olive oil
- 1-2 tsp Salt
- 1 Lemon, thickly sliced
Serving Suggestions
- We love to serve the roasted pork belly with kimchi
- Roasted pork belly is great with asian flavours and would work really well with steamed asian vegetables like Bok Choy.
- Serve with roasted vegetables like broccoli, zucchini and radish.
Steps
- Ensure your pork belly has the bone removed and the skin scored. Our butcher is happy to do this for us
- Place the pork uncovered with the skin up in the fridge for 2 hours to dry the skin out
- Preheat oven to 180 degrees Celsius
- Pat the skin dry with paper towel to remove any moisture and then rub with olive oil and salt
- Place the pork skin side down on an oven tray and roast for 1 hour and 30 mins
- Remove the pork from the oven and increase the oven temperature to 220 degrees Celsius
- Turn the pork over, so the skin is up, place the pork on top of the lemon slices and roast for a further 20-30 minutes, or until the skin is crispy
We hope you found this helpful. Check out our other ‘How to’ posts for step by step guides on cauliflower rice, baking bacon, zucchini noodles and more.
- How to Make Fathead Pizza Dough
- How To make Pulled Pork
- How to Roast Chicken
- Creamy Cauliflower Mash
- How to Poach Eggs
- How to Make an Omelette
- How to Fry Eggs
- How to Boil Eggs
- How to Scramble Eggs
- How To make Flavoured Butter
Ingredients
- 1 kg pork belly 2 Pounds
- 2 tsp olive oil
- 2 tsp salt
- 1 lemon sliced
Instructions
- Ensure your pork belly has the bone removed and the skin scored. Our butcher is happy to do this for us
- Place the pork uncovered with the skin up in the fridge for 2 hours to dry the skin out
- Preheat oven to 180c/350f
- Pat the skin dry with paper towel to remove any moisture and then rub with olive oil and salt
- Place the pork skin side down on an oven tray and roast for 1 hour and 30 mins
- Remove the pork from the oven and increase the oven temperature to 220c/430f
- Turn the pork over, so the skin is up, place the pork on top of the lemon slices and roast for a further 20-30 minutes, or until the skin is crispy
Notes
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.
Nutrition Per Serve
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My Family Loved it. I am definitely sharing Guys, Thanks For sharing this Great Recipe. this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
Awesome – so glad to hear that!