Ketogenic lifestyle and pork go hand in hand, and to have another moist tender pork belly favorite was needed on our menu, so we came up with this keto version.
Prepare the day before, allow to rest in the fridge and then spend only a few mins while vegies are cooking to finish by pan frying.
Prep Time: 30 mins
Cooking Time 3 hrs + 15 mins
Serves 8
Ingredients
- 1.2kg Free Range Pork Belly
- 250 gm Rock Salt
- 2 springs Thyme
- 1/2 handful Sage
- 2 cloves of Garlic Chopped
- 1 tsp ground Black Pepper
- 2 tbsp butter
- 1 medium Onion
- 1 stalk Celery
- 2 Bay Leaves
- 1 tbsp Apple Cider Vinegar
- 2 cups Chicken Bone Broth
- 2 ltr Water
Method
- Combine salt, thyme, sage garlic and black pepper into a bowl and mix well
- Lay pork belly on a cooling rack, skin side up, over a tray
- Pack the salt mixture on top of the pork skin, covering it all
- Place a chopping board on top of salt mixture and place in fridge.
- When in fridge, get a large water filled saucepan and place it on top of the chopping board to add weight
- Leave in fridge for 4-5 hrs, so as the salt can cure the skin
- After 4-5 hrs, remove from fridge, rinse all the salt mixture off the pork, and pat it dry.
- Heat oven to 120 deg C
- In a large pot, melt butter over medium heat and sauté the onion and celery till soft.
- Once soft, add chicken bone broth, ACV, water and bay leaves.
- Bring to boil and then turn off.
- Whilst coming to the boil, place a piece of baking paper in a large roasting tray, then place the pork belly, skin side down on the baking paper, place another piece of baking paper on top of pork.
- When stock is ready, gently pour or ladle over the pork, till it is completely covered.
- Cover the roasting tray with aluminium foil to seal it and place in oven for 3 hrs
- After 3 hrs, remove from oven, remove foil and allow to cool.
- Once cool, place a clean piece of baking paper on a tray, then place pork skin side down on baking paper, place chopping board on top again and return to fridge with saucepan of water on top again.
- Leave in fridge a minimum of 8 hrs, preferable overnight.
- When ready to eat, heat oil in frypan, cut into slices or cubes, and fry skin side down for 3-5 mins (until crispy) then turn over and cook for another 2-3 mins
- Serve and enjoy
Nutrition (approx calculations per 150 gm pre cooked piece)
Calories: 482 cal | Net Carbs 0 g | Protein: 42 g | Fat: 36 g