Chinese · Dinner
Crispy Skin Roast Pork Belly (Keto)
Skin-on pork belly slow-roasted until fat renders and skin shatters into brittle crackling, seasoned with five-spice and garlic. Served sliced over sesame-dressed bok choy and cauliflower rice, keeping carbs minimal while fat and savoury depth define the dish.
$7
20 minsPrep
75 minsCook
95 minsTotal
MediumLevel
Nutrition per serving
702Calories
30.4gProtein
60.8gFat
9.8gCarbs
2.9gSugar
3.4gFiber
3705mgSodium
152mgChol
22.6gSat Fat
690mgPotassium
135mgCalcium
2.4mgIron
1.1mcgVitamin B12
38mgVitamin C
gluten-free
low-carb
keto
Instructions
1
Prep
Score the pork belly skin in a tight crosshatch with a sharp knife, cutting just through the skin without reaching the fat.
2
Marinate
Rub salt and Chinese five-spice into the meat side only, keeping the skin bare and dry; chill uncovered for 8 hours.
3
Roast
Place pork belly skin-side up on a rack over a tray and roast at 300°F (150°C) for 45 minutes until fat renders and meat is tender.
4
Crisp
Raise oven to 475°F (245°C) and roast 15–20 minutes until skin blisters, turns deep golden, and crackles when tapped.
5
Rest
Let pork belly rest on a cutting board for 10 minutes so juices settle before slicing.
6
Sauté
Toss minced garlic, bok choy, and cauliflower rice in a skillet with sesame oil, soy sauce, and rice vinegar over medium-high heat for 4 minutes until tender.
7
Plate
Slice pork belly into strips, arrange over vegetables, and scatter with sesame seeds and sliced scallion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g skin-on pork belly
- 2 tbsp2 tbsp salt
- 2 tsp2 tsp Chinese five-spice
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sesame oil
- 7 oz200g bok choy
- 5.2 oz150g cauliflower rice
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp sesame seeds
- 22 scallion
