I never thought I’d fall in love with pork belly until I tried it at a friend’s house last year. Growing up, our family stuck to the usual pork chops and bacon – that was about as adventurous as we got with pork. My first attempt at cooking pork belly was a disaster – it came out tough and chewy because I treated it like a regular piece of meat.
That’s when I learned that pork belly needs patience and the right cooking method to turn into something special. While the regular way of cooking it is great, this keto version has become my go-to recipe. It’s simpler than you might think, and the results are consistently good, even if you’re new to keto cooking.
Why You’ll Love This Keto Pork Belly
- Keto-friendly indulgence – With zero carbs from the pork belly itself and minimal carbs from the seasonings, this dish fits perfectly into your keto lifestyle while delivering rich, satisfying flavor.
- Simple ingredients – You’ll only need a few basic Asian-inspired ingredients that you can easily find at your local grocery store – nothing fancy or complicated.
- Crispy outside, tender inside – The cooking method ensures you get that perfect contrast between crispy exterior and melt-in-your-mouth meat that makes pork belly so irresistible.
- Meal prep friendly – While it takes some time to cook, you can make this ahead and enjoy it throughout the week – it reheats beautifully and the flavors get even better over time.
What Kind of Pork Belly Should I Use?
When shopping for pork belly, look for a piece that has an even ratio of meat to fat layers – this gives you the best flavor and texture in the final dish. Fresh pork belly is typically sold in slabs at the meat counter, and you’ll want to choose one that’s pink-colored with creamy white fat (avoid any pieces that look gray or have dark spots). While you can use pre-sliced pork belly, a whole slab gives you more control over the size of your pieces and tends to stay juicier during cooking. If you can’t find pork belly at your regular grocery store, try an Asian market or ask your local butcher – they can often order it for you if they don’t keep it in stock.
Options for Substitutions
Need to make some swaps? Here are some keto-friendly substitution options for this pork belly recipe:
- Pork belly: While pork belly is really the star here and gives the best results, you could use thick-cut bacon or even pork shoulder (cut into thick strips) if you’re in a pinch. Keep in mind the fat content and cooking time will vary.
- Chicken broth: You can swap chicken broth with vegetable broth or even water mixed with bouillon. Bone broth works great too and adds extra nutrients.
- Apple cider vinegar: White vinegar or rice vinegar can work instead. If using rice vinegar, add a tiny bit more as it’s slightly milder.
- Sweetener: Any keto-approved sweetener works here – monk fruit, erythritol, or allulose can be swapped in equal amounts. Just avoid regular sugar to keep it keto-friendly.
- Soy sauce: As mentioned in the recipe, tamari or coconut aminos work perfectly. Liquid aminos are another good option if you’re avoiding soy.
- Olive oil: Any neutral cooking oil works – avocado oil is a great keto-friendly alternative. You might not even need it if your pork belly is particularly fatty.
Watch Out for These Mistakes While Cooking
The biggest mistake when cooking pork belly is rushing the cooking process – this cut needs time to break down its tough fibers and render the fat properly, so plan for at least 2-3 hours of slow cooking at a low temperature.
Another common error is not scoring the skin properly before cooking – make sure to create deep cuts in a crosshatch pattern through the skin and fat (but not into the meat) to help the fat render and create that perfectly crispy top layer.
Temperature control is crucial – starting with too high heat can cause the meat to seize up and become tough, so begin with a lower temperature (around 300°F) for most of the cooking time, then crank up the heat at the end for crackling.
Let the meat rest for at least 15 minutes after cooking, and when slicing, make sure to cut against the grain – this simple step makes each bite more tender and easier to eat.
What to Serve With Keto Pork Belly?
Since pork belly is rich and filling, it pairs really well with lighter, low-carb side dishes that balance out the meal. A simple Asian-inspired cabbage slaw with sesame oil and rice vinegar makes a perfect crunchy contrast to the tender meat. You can also serve it over cauliflower rice to soak up all those tasty juices, or alongside roasted bok choy or steamed broccoli for extra nutrients. If you want to keep things super simple, a mix of stir-fried vegetables seasoned with ginger and garlic works great too.
Storage Instructions
Keep Fresh: Once your pork belly has cooled down, place it in an airtight container and pop it in the fridge. It’ll stay good for up to 4 days. The flavors actually get even better after a day or two as they continue to meld together!
Freeze: This keto pork belly freezes really well! Cut it into portions, wrap them tightly in plastic wrap or foil, then place in a freezer bag. It’ll keep for up to 3 months in the freezer. Just remember to squeeze out as much air as possible to prevent freezer burn.
Warm Up: To enjoy your leftover pork belly, let it thaw overnight in the fridge if frozen. Then warm it up in a pan over medium heat until heated through, or pop it in the oven at 350°F for about 10-15 minutes. The microwave works too, but you might lose some of that nice crispy exterior.
| Preparation Time | 15-20 minutes |
| Cooking Time | 120-150 minutes |
| Total Time | 135-170 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 100-120 g
- Fat: 150-170 g
- Carbohydrates: 40-50 g
Ingredients
- 1 pound pork belly
- 3 cups chicken broth
- 1 teaspoon ground ginger
- 3 garlic cloves
- 1 tablespoon apple cider vinegar
- 1 tablespoon sweetener
- 2 tablespoons olive oil
- Pinch of salt
- Pinch of black pepper
- 1 teaspoon ground ginger
- 1 teaspoon red pepper flakes
- 1.5 tablespoons sweetener
- 2 tablespoons soy sauce (or use tamari or coconut aminos in the same amount)
Step 1: Prepare the Pork Belly
Begin by cutting the pork belly into finger-sized pieces.
This will help the pork cook more evenly and absorb flavors thoroughly.
Step 2: Cook the Pork in Stock
Place a medium-sized pot on the stove over high heat.
Add chicken stock and any additional ingredients that you want to infuse with the pork, then give it a good swirl to mix everything.
Once the liquid is boiling, add the pieces of pork belly.
Lower the heat to a simmer, cover with a lid, and allow to cook gently for about 2 hours.
This slow cooking will make the pork tender and flavorful.
Step 3: Prepare Cooked Pork Belly for Frying
After 2 hours, remove the pork from the pot and let it cool slightly.
Strain and chop the pork into bite-sized chunks, preparing it for the next stage of cooking.
Step 4: Fry the Pork
In a medium-sized frying pan, heat olive oil over medium-high heat and add the chopped pork.
Initially, the pork may seem floppy and flubbery, but be patient as it will crisp up.
Keep turning the pork so it browns evenly on all sides.
It’s normal for the pork to start crackling and popping during this process, so using a splatter screen can be helpful to avoid mess.
Step 5: Add Final Seasonings and Crispen the Pork
Once the pork is nicely browned, add soy sauce, tamari, or coconut aminos along with any other additional ingredients for flavor.
Continue to fry the pork, adjusting the temperature as needed—lower the heat if it crackles too much, then increase again to ensure the pork turns nice and crispy.
You might need to adjust the heat several times to achieve the perfect texture.
Once the pork is dark, sticky, and crispy, it’s ready to be served.