Crispy Pork Belly with Savory ACV Glaze

Indulge in perfectly crispy pork belly, slow-roasted to render its fat, then pan-finished for an irresistible crackling skin. Served with a deeply flavorful, tangy glaze made from its own drippings and apple cider vinegar – a robust dish that truly overdelivers.

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net carbs

45g

protein

85g

fat

950

kcal

The keto read

2g net carbs per serving

Ingredients

4 servings

Pork Belly

Pork Belly, skin-on1 kg

Sea Salt2 tsp

Black Pepper1 tsp

Garlic Powder1 tsp

Glaze

Apple Cider Vinegar0.25 cup

Water0.25 cup

Fresh Rosemary1 sprig

Fresh Thyme1 sprig

Method

Pork Belly

Pat the pork belly skin very dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat. Season the skin generously with 1.5 tsp sea salt. Season the meat side with the remaining 0.5 tsp sea salt, black pepper, and garlic powder.

Initial Roast: Place the pork belly, skin-side up, on a wire rack set over a baking sheet. Roast in a preheated oven at 160°C (325°F) for 1.5 to 2 hours, or until the fat has rendered significantly and the meat is tender.

Collect Drippings: Carefully pour the rendered fat and drippings from the baking sheet into a heatproof container. Reserve about 1/4 cup of the drippings for the glaze, discarding any remaining solids.

Rest and Slice: Remove the pork belly from the oven and let it rest for 10-15 minutes. Slice into desired portions.

Final Crisp: Heat a cast-iron skillet over high heat. Place the pork belly pieces skin-side down in the hot, dry skillet. Press down gently with a spatula and cook for 3-5 minutes until the skin is perfectly crackling and golden brown.

Savory ACV Glaze

While the pork belly crisps, combine the reserved pan drippings, apple cider vinegar, water, chopped rosemary, and thyme in a small saucepan. Bring to a simmer over medium heat and reduce until it thickens slightly into a light glaze, about 5-7 minutes. Taste and adjust seasoning if needed.

Plate

Serve the crispy pork belly slices drizzled generously with the savory ACV glaze.

The keto read

Why this lands at 2g net carbs

The carb total here comes only from the small amount of lower-carb ingredients; there's no added sugar or starch. At 2g net carbs against 45g protein and 85g fat, it sits comfortably inside a ketogenic day for most people.

Common questions

Is Crispy Pork Belly with Savory ACV Glaze keto?▾

Crispy Pork Belly with Savory ACV Glaze has 2g net carbs per serving, which fits comfortably in a keto day.

What are the macros for Crispy Pork Belly with Savory ACV Glaze?▾

950 calories, 45g protein, 85g fat, and 2g net carbs per serving.

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