Low Carb Lechon Belly
Indulge in the mouthwatering flavors of this Low Carb Lechon Belly, a keto-friendly twist on the classic Philippine roasted pork dish. Featuring succulent pork belly seasoned with a fragrant blend of garlic, rosemary, thyme, fennel seeds, and zesty lemon, this recipe promises bold, herbaceous flavors in every bite. The secret to its irresistible crispiness lies in the careful scoring, marination, and a light coating of white vinegar and olive oil before roasting. Cooked to perfection, its skin turns golden and crunchy, while the meat remains tender and juicy. Ideal for a low-carb feast, this show-stopping roast pairs beautifully with simple sides like cauliflower rice or fresh greens, making it a perfect centerpiece for any gathering. Get ready to impress your taste buds—and your guests—with this indulgently crispy yet wholesome dish!
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Ingredients
- 3 pounds pork belly
- 2 tablespoons sea salt
- 1 teaspoon black pepper, freshly ground
- 5 garlic cloves, minced
- 2 teaspoons rosemary, fresh and chopped
- 1 teaspoon thyme, dried
- 2 teaspoons fennel seeds
- 1 tablespoon lemon zest
- 1 tablespoon white vinegar
- 2 tablespoons olive oil
- 1 tablespoon avocado oil or any neutral oil for basting
Directions
Step 1
Place the pork belly skin-side down on a large cutting board. Score the meat side into a crisscross pattern about 1/2 inch deep to allow the marinade to penetrate.
Step 2
In a small bowl, mix together the sea salt, black pepper, minced garlic, chopped rosemary, dried thyme, fennel seeds, and lemon zest.
Step 3
Rub the spice mixture evenly across the meat side of the pork belly, ensuring to get the mix deep into the scored parts.
Step 4
Roll the pork belly tightly into a log, with the skin on the outside. Use kitchen twine to tie the roll securely at 1-inch intervals, ensuring it holds its shape. Pat the outside of the skin dry with paper towels.
Step 5
Brush the skin lightly with white vinegar, then follow with a light coating of olive oil. This will help the skin crisp up during roasting.
Step 6
Preheat your oven to 375°F (190°C). Place the rolled pork belly on a rack in a roasting pan, allowing air to circulate underneath for even cooking.
Step 7
Roast the pork belly in the preheated oven for about 2 hours. After this time, increase the oven temperature to 450°F (230°C) and continue to roast for another 30 minutes to allow the skin to become crispy.
Step 8
During the last 30 minutes, check occasionally, and use a brush to baste the skin with avocado or neutral oil; this will further enhance the crispiness.
Step 9
Once the skin is thoroughly crispy and golden, remove the lechon belly from the oven. Let it rest for at least 10 minutes before slicing, ensuring juices distribute evenly and avoid spilling during cutting.
Step 10
Serve the low carb lechon belly as a main dish with your favorite low-carb side such as a salad or cauliflower rice.
Nutrition Facts
| Serving size | (1476.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7479.1 |
| Total Fat 763.9g | 0% |
| Saturated Fat 269.0g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 979.8mg | 0% |
| Sodium 14950.9mg | 0% |
| Total Carbohydrate 11.2g | 0% |
| Dietary Fiber 4.3g | 0% |
| Total Sugars 0.1g | |
| Protein 129.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 188.2mg | 0% |
| Iron 7.1mg | 0% |
| Potassium 1920.2mg | 0% |
Source of Calories