Pork belly. There are no words to describe it other than utterly delicious. For a keto dieter, pork belly is the goldmine. There’s a reason as to why chefs go on and on about pork’s belly. It is seriously THAT GOOD. Stuck home for a while? Aren’t we all. Don’t worry, we have given you the at-home recipe for crispy, delicious, and fatty pork belly. It’s just what the diet doctor ordered!
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Instructions
Place pork belly fat side up and score it in a crosshatch pattern.
Now, rub your seasoning all over the top and bottom making sure to get right into the cross hatchings.
Place on a rack and set in a roasting pan or sheet tray.
Leave uncovered in the fridge overnight to infuse spices and dry the belly.
Bake in 300 degrees oven for 3 hours.
I usually turn the heat up to 425 for 25 minutes before the end to brown and crisp up.
Slice into cubes or slices.
Sprinkle with additional kosher salt if needed!
Notes
This is a sort of an Italian riff for this particular recipe, but I’ve used all kinds of flavors for this and they’re all been delicious. This recipe is incredibly versatile. Tony Chachere’s, Emeril’s and Korean spices would all be excellent choices.