Dot2Trot

Low Carb Living!

How To Make Your Own Slow Roasted Pork Belly

Before going keto, if someone told me “you should eat pork belly” I would have thought they were crazy. But it’s delicious, easy to make, and it’s a great way to eat more fat while going low carb.

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✅How To Make Your Own Slow Roasted Pork Belly
Servings: 6-8
Total carbs per serving: 6.6g
Total net carbs per serving: 4.7g

➡Ingredients
3 lbs. pork belly
sea salt
black pepper
2 tbsp coconut oil, melted plus 1 tbsp for roasting pan
1 fennel bulb
3 fresh bay leaves
3 garlic cloves, peeled and smashed
1 tsp cardamom pods, cracked
4 star anise
1 tbsp fennel seeds, divided
11 oz white wine (about 1 1/3 cups)
2C chicken bone broth
1 tbsp whole grain mustard

🔔NOTE: In the video I didn’t use bay leaves as I was out of them. If you can’t find fresh at the grocery store, you can use dry leaves (2 dried leaves = 1 fresh leaf). Also in my video I doubled the recipe and used an onion in place of a 2nd fennel bulb. So the carb count above reflects the ingredients above. If you use onion instead of a fennel bulb, adjust the carb count accordingly.

✅Directions
• Preheat the oven to 350 F.
• Clean and trim the fennel bulb before roughly chopping it up. You’ll use the bulb, stems and dill like leaves in this dish.
• Prepare the pork: Start by scoring the belly skin, cutting through the fat to the meat (without cutting the meat). Next, generously season the pork with salt and pepper, rubbing it into the skin.
• Heat 1 tbsp of coconut oil in your roasting pan over medium-high heat. When oil is hot, add in fennel bulb, garlic, bay leaves, cardamom, star anise and half the fennel seeds. Cook until aromatic, about 2 minutes.
• While ingredients are cooking on the stovetop, use the remaining melted coconut oil and rub on the pork.
• Push the ingredients in the roasting pan to the side and add the pork, skin side down. Cook for about 5 minutes to brown the skin, pressing down on parts of the meat if necessary to sear the skin.
• After skin is browned, flip the pork over (so skin side is up) and season with salt, pepper and the remaining fennel seeds.
• Add wine to pan, careful not to get the skin of the pork wet, and deglaze the pan, scrapping up any bits on the bottom. Bring to a boil and add broth, again, being careful not to get the skin wet. Add in enough broth to reach the layer of fat just below the skin. Add water if needed. Bring liquid to a boil again.
• Once the broth begins to boil, turn off stovetop and move pan to oven. Roast for 2 ½ hours for a crispy skin and tender meat.
• When the meat is done (internal temperature of 145 for pork), remove from the pan and let rest for 10 minutes.
• For the sauce, let the ingredients in the pan rest for a few minutes to allow layer of fat to rise to the top. Remove layer of fat. Afterward, heat pan on stovetop and whisk in mustard. Remove star anise and cardamom pods. Pour sauce into a serving dish and serve with pork.

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