Spanish · Dinner
Grilled Suckling Pig (Keto)
Pork belly cut into a single grilled portion, rubbed with garlic, smoked paprika and rosemary, then charred over high heat until the skin crackles and the meat stays juicy. Served with a wedge of grilled lemon and parsley, this keto-adapted Spanish-style dish skips bread and starchy sides entirely for a fat-forward, low-carb plate.
$7
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
648Calories
21.6gProtein
58.9gFat
3.8gCarbs
0.8gSugar
1.3gFiber
1470mgSodium
154mgChol
21.9gSat Fat
420mgPotassium
45mgCalcium
1.8mgIron
0.7mcgVitamin B12
8mgVitamin C
low-carb
gluten-free
keto
Instructions
1
Prep
Pat the pork belly dry and score the skin in a crosshatch with a sharp knife through the fat but not the meat.
2
Build
Mince the garlic, chop the rosemary, then mix with smoked paprika, olive oil, salt and pepper into a paste and rub over the meat and scored skin.
3
Grill
Place skin-side down on medium-high heat for 12 minutes until skin blisters and turns deep golden brown, managing flare-ups over indirect heat.
4
Grill
Flip and cook the meat side over medium heat for 10 minutes, turning once, until a thermometer reads 71°C and juices run clear.
5
Rest
Set aside uncovered for 3 minutes while you char the lemon quarter cut-side down on the grill.
6
Plate
Slice the pork belly against the grain, arrange on a plate with the charred lemon wedge and scatter parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork belly, skin scored
- 4 cloves4 cloves garlic
- 2 tsp2 tsp smoked paprika
- 2 tsp2 tsp fresh rosemary
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 11 lemon, for grilling and serving
- 2 tsp2 tsp parsley, for garnish
