Low Sodium Crispy Pork Belly
Craving the indulgent crunch of pork belly but watching your sodium intake? This Low Sodium Crispy Pork Belly recipe delivers all the rich, savory flavors and irresistibly crispy skin without relying on heavy salt. The key lies in a bold blend of garlic powder, onion powder, and smoked paprika, paired with a honey-vinegar glaze that enhances the natural flavors of the meat. A sprinkle of baking powder on the skin ensures a perfectly puffed and crackling crust. Slow-roasted to tender perfection before a high-heat finish, this dish is a showstopper for any occasion. With easy prep and a balance of smoky, sweet, and tangy notes, this low-sodium twist on a classic favorite will become a go-to for health-conscious food lovers. Perfect for family dinners or entertaining guests, serve it warm with a fresh herb garnish for a truly unforgettable meal.
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Ingredients
- 2 pounds Pork belly
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 2 teaspoons Smoked paprika
- 1 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 1 tablespoon White vinegar
- 1 tablespoon Honey
- 1 teaspoon Baking powder
Directions
Step 1
Preheat your oven to 300°F (150°C).
Step 2
Pat the pork belly dry with paper towels and score the skin with a sharp knife, making shallow cuts about 1/2 inch apart.
Step 3
In a small bowl, mix garlic powder, onion powder, smoked paprika, ground black pepper, and olive oil to form a paste.
Step 4
Rub the paste evenly over the meat of the pork belly, avoiding the skin.
Step 5
Mix the white vinegar and honey in a separate bowl and brush lightly over the pork belly skin.
Step 6
Generously sprinkle the baking powder over the pork skin. This will help in achieving a crispy texture.
Step 7
Place the pork belly on a wire rack set over a baking tray, skin side up.
Step 8
Roast in the preheated oven for 2 hours until the meat is tender.
Step 9
After 2 hours, increase the oven temperature to 450°F (232°C) and cook for an additional 20-30 minutes, or until the skin is puffed and crisp.
Step 10
Remove the pork belly from the oven and let it rest for about 10 minutes before slicing.
Step 11
Serve warm, garnished with fresh herbs or a side of your choice.
Nutrition Facts
| Serving size | (998.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5095.6 |
| Total Fat 509.6g | 0% |
| Saturated Fat 179.6g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 653.2mg | 0% |
| Sodium 1128.0mg | 0% |
| Total Carbohydrate 35.7g | 0% |
| Dietary Fiber 4.1g | 0% |
| Total Sugars 17.9g | |
| Protein 88.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 119.4mg | 0% |
| Iron 5.9mg | 0% |
| Potassium 1452.4mg | 0% |
Source of Calories