Crispy Pork Belly

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An oven roasted pork belly with tender marinated meat and crispy crackling on top.

Course Main Course

Cuisine Dairy Free, Gluten Free, Grain Free, Keto, LCHF, Low Carb, Nut Free, Paleo

Keyword crispy pork belly recipe, keto diet, keto pork, keto pork belly, lchf pork, lchf pork belly, low carb diet, low carb nikki, low carb pork, low carb pork belly, roast pork belly recipe, weight loss recipes, weightloss recipes

Prep Time 10

Cook Time 1 30

Drying Time 1

Total Time 1 40

Servings

Calories 950.2kcal

Ingredients

1 kg pork belly piece
1/2 orange, juice and zest
1 tbsp Dijon mustard
4 tbsp extra virgin olive oil
4 tsp fresh thyme leaves
salt, to taste
pepper, to taste

Instructions

Mix together marinade ingredients until they form a smooth consistency. Place a piece of pork belly skin side down on a plate and cover the meaty part with marinade. Place a piece of foil over the marinade and tuck in the sides. You want the meaty underside to be covered up with the marinade held inside, while the skin side is left uncovered.
Place a second plate over the top of the foil covered pork belly and flip it so it’s skin side up. Tidy up the foil and make sure the sides are tucked in with the meat covered up. Wipe any excess marinade off the skin. Place in the fridge to dry for at least 24 hours.
Heat oven to 180C and place pork belly with foil still attached on a wire rack in a roasting dish, skin side up. Cover with baking paper and then foil and roast for 1 hour. Remove foil and with a sharp knife, cut a diamond criss-cross pattern into the top of the pork belly skin. It should be nice and soft from being in the oven which will make it really easy to cut.
Place back in the oven uncovered and turn heat up to full. Roast until skin has coloured and crisped up into a nice crackling. Remove from oven, slice and serve.

Notes

Net Carbs - 1g

Nutrition