Keto Pork Belly is a sensational dish best enjoyed with crispy green onion, zesty lime wedges and a sprinkle of flaky salt. These golden, crunchy bites work perfectly as a main course or a decadent appetizer.
This recipe draws inspiration from ramen-style pork belly and Japanese techniques that gently braise meats in a shallow flavored liquid. Traditional soy sauce can be problematic for some following keto or gluten-free diets, and some people prefer to use alternatives such as liquid aminos. If soy or soy-derived products are fine for you after any personal dietary testing, use what suits your needs.
The cooking method produces pork belly that is super crispy on one side while remaining juicy and tender on the other. That contrast is achieved by slow oven roasting followed by a quick sear in a hot pan—this creates a varied crunch and rich, salty flavor you can’t get from pan frying alone.
Soaking the pork belly in a shallow marinade allows the meat to absorb layers of flavor while the oven keeps it moist. This technique works particularly well for proteins like pork and chicken that benefit from an overnight flavor infusion.
Keto Pork Belly
If you enjoy crispy keto pork belly, you’ll likely appreciate other dinner recipes on this site. The method here is straightforward and produces reliably crispy results every time.
Calories and Carbs
Below is the nutrition summary for this recipe per serving:
- Calories: 661 kcal
- Fat: 66 g
- Saturated Fat: 24 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Sugar: 2 g
- Protein: 14 g
- Sodium: 1316 mg
If you need more detailed nutrition information or personalized macro targets, feel free to use a nutrition calculator or macro tool to match your goals.
Enjoy this crispy Keto Pork Belly as much as I enjoyed developing and testing it. Serve with chopped green onion, fresh lime wedges and flaky salt for the best experience.
Recipe
Pork Belly with Green Onion
661kcal
FatForWeightLoss (Aaron Day)
30 minutes
1 hour 30 minutes
2 hours
Ingredients
- 500 g Pork Belly (Skin On)
- 1/4 Cup Liquid Aminos or Soy Sauce
- 1/4 Cup water
- 2 Cloves garlic, crushed
- 2 Tablespoons erythritol
- 2 Tablespoons oyster sauce
- 1 teaspoon smoked paprika
- 1 Tablespoon peppercorns
- 5 Shallots, sliced
- Lime – to taste
Instructions
- In a large flat dish, place the pork belly skin-side up.
- In a small bowl, combine liquid aminos (or soy sauce), water, garlic, erythritol, oyster sauce, smoked paprika and peppercorns.
- Pour the mixture into the dish, keeping it shallow so it does not reach the pork skin.
- Cover and refrigerate overnight to allow the flavors to infuse.
- Preheat oven to 180°C (355°F). Place a rack on a foil-lined baking tray and pour 1/2 cup water into the pan.
- Remove the pork from the marinade, place it on the rack, generously cover the skin with salt and roast for 40 minutes.
- Increase the oven to 200°C (390°F) and roast for another 30 minutes until the top is crispy.
- Remove from the oven and cut into 2-inch cubes. In a hot frying pan, sear each side until extra crispy.
- Pour a little of the reserved marinade into the pan, let it bubble for 3–5 minutes, then add the sliced shallots and cook for 1 minute.
- Remove from the pan and serve immediately with fresh lime wedges.
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