Keto Lechon Belly
Indulge in the rich, savory flavors of Keto Lechon Belly, a low-carb twist on the Filipino classic known for its irresistibly crispy skin and tender, seasoned meat. This recipe features a perfectly rolled pork belly, seasoned with a fragrant blend of garlic, lemongrass, rosemary, and thyme, and enhanced with coconut aminos for a keto-friendly umami punch. Achieving the signature crackly skin is easy with a clever baking soda and vinegar method, while slow roasting ensures melt-in-your-mouth perfection. Ready to impress at your next gathering, this show-stopping dish pairs beautifully with keto sides like cauliflower rice or roasted vegetables. Perfect for keto dieters and pork lovers alike, this recipe combines traditional techniques with modern dietary needs for an unforgettable meal.
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Ingredients
- 3 pounds pork belly
- 1 tablespoon sea salt
- 1 teaspoon black peppercorns, crushed
- 6 cloves garlic, minced
- 2 stalks lemongrass, finely chopped
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon thyme leaves
- 2 tablespoons coconut aminos
- 2 tablespoons olive oil
- 2 tablespoons vinegar
- 1 teaspoon baking soda
Directions
Step 1
Begin by scoring the skin side of the pork belly in a crosshatch pattern, being careful not to cut into the meat.
Step 2
Rub the baking soda and half of the sea salt into the skin and set aside for 20 minutes. This will help achieve a crispier skin.
Step 3
Rinse off the baking soda and salt thoroughly from the pork skin and pat it very dry with paper towels.
Step 4
Flip the pork belly over to the meat side; rub it with the remaining sea salt, black pepper, minced garlic, lemongrass, rosemary, and thyme leaves.
Step 5
Drizzle the coconut aminos evenly over the spiced meat side.
Step 6
Roll the pork belly tightly into a log, skin side out. Secure with kitchen twine at 2-inch intervals to maintain its shape during roasting.
Step 7
Preheat your oven to 375°F (190°C).
Step 8
Place the rolled pork belly on a wire rack over a baking sheet lined with foil, skin side up.
Step 9
Brush the skin with olive oil and lightly sprinkle the vinegar on top, which helps with crisping.
Step 10
Roast the pork belly in the preheated oven for about 2-3 hours, or until the meat is tender and the skin is golden and crispy. If the skin is not as crispy as desired, you may broil it for the last 5-10 minutes.
Step 11
Remove from oven and let the lechon belly rest for 15 minutes before slicing.
Step 12
Serve the Keto Lechon Belly with your favorite keto sides and enjoy!
Nutrition Facts
| Serving size | (1520.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7400.1 |
| Total Fat 749.4g | 0% |
| Saturated Fat 267.0g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 979.8mg | 0% |
| Sodium 9774.5mg | 0% |
| Total Carbohydrate 21.6g | 0% |
| Dietary Fiber 1.1g | 0% |
| Total Sugars 6.3g | |
| Protein 129.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 144.8mg | 0% |
| Iron 8.6mg | 0% |
| Potassium 2071.9mg | 0% |
Source of Calories