How do you cook pork belly?

Coat the pork belly with a bit of olive oil, and then coat in dry rub. The dry rub will form a nice crust on the outside to lock in all of the flavor and juices. Adding beef stock to the dish helps to keep all the moisture from evaporating during the cooking process. Then slice it and then pan-fry to get a perfectly crispy outside, while still being tender and juicy inside.

Coffee Barbecue Pork Belly - Peace Love and Low Carb

Ingredients

Scale

1 1/2 cups beef stock
2 pounds pork belly
4 tablespoons olive oil
1 batch Low Carb Barbecue Dry Rub (get the recipe here)
2 tablespoons Instant Espresso Powder (I use this brand)

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Instructions

Preheat the oven to 350°F.
Heat the beef stock in a small saucepan over medium heat until hot but not boiling.
In a small bowl, mix together the barbecue dry rub and espresso powder until well combined.
Place the pork belly, skin side up in a shallow dish and drizzle 2 tablespoons of the olive oil over top, rubbing it over the entire pork belly.
Sprinkle the rub all over the pork belly and rub in well to evenly distribute.
Pour the hot stock around the pork belly and cover the dish tightly with aluminum foil. Bake for 45 minutes. Slice into 8 thick slices, or 16 slices if you like a crispier pork belly.
Heat the remaining olive oil in a skillet over medium-high heat and sear each slice for 3 minutes on each side or until desired level of crispiness is reached.

Notes

Net carbs per serving: 2.6g

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Appetizer Recipes
Method: Pan-Seared
Cuisine: American

Nutrition

Serving Size: 2 pieces or 4 pieces if cut thinner
Calories: 644
Fat: 68g
Carbohydrates: 3.4g
Fiber: .8g
Protein: 24g

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