Mexican · Dinner
Pork Belly and Salsa Bowl (Keto)
Crispy pork belly cubes rendered in a hot skillet sit over cauliflower rice with fresh tomato-jalapeño salsa, avocado, crumbled cotija and lime crema. The pork belly fat renders until the edges shatter; cumin and smoked paprika add warmth. Served hot with cilantro.
$6
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
682Calories
27.4gProtein
57.6gFat
14.8gCarbs
4.8gSugar
6.1gFiber
991mgSodium
146mgChol
21.9gSat Fat
870mgPotassium
180mgCalcium
2.4mgIron
0.9mcgVitamin B12
28mgVitamin C
gluten-free
low-carb
high-fiber
keto
Instructions
1
Prep
Pat pork belly dry and toss with cumin, smoked paprika, salt and black pepper until evenly coated.
2
Sear
Heat a dry skillet over medium-high, add pork belly fat-side down, and sear 8–10 minutes, turning occasionally, until fat renders and edges brown deeply and crisp.
3
Saute
Push pork to one side, add cauliflower rice and olive oil, and saute over medium heat 4–5 minutes, stirring often, until tender and lightly golden.
4
Plate
Spoon rice into a bowl, top with pork, salsa made from tomato, jalapeno, onion, cilantro and lime juice, then add avocado, cotija and lime crema drizzle.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork belly
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black-pepper
- 1 1/2 cup200g cauliflower-rice
- 2 tsp2 tsp olive-oil
- 2/3 cup120g tomato
- 2 tbsp20g jalapeno
- 2 tbsp16g onion
- 2 tbsp2 tbsp cilantro
- 2 tbsp30ml lime-juice
- 11 avocado (160g)
- 2 tbsp30g cotija-queso-fresco
- 2 tbsp30g sour-cream
- 2 tsp10ml lime-juice
