Savory Roasted Pork Belly & Sauce | Keto Recipes | Paleo Recipes | Gluten Free Recipes | Whole 30

Savory Roasted Pork Belly & Sauce | Keto Recipes | Paleo Recipes | Gluten Free Recipes | Whole 30


welcome to keto meals in recipes dot com,
today I’m going to prepare a savory roasted pork belly with a really
flavorful sauce, the macro nutrient for this recipe is 11.7 to one, with only 1.6 grams of total carbs, 0.6 grams of dietary fiber,
resulting in one gram of net carbs per serving This is a very simple recipe
which uses only whole ingredients and tasty herbs, here you can see that the
pork belly that I’m using for this recipe has been scored diagonally, but
unfortunately very deeply by my butcher the fellow who made the cuts for me was
so proud of how well he did that I didn’t have the heart to explain to him
that the cuts were too deep, but more on that later so now let’s get started,
begin by preheating the oven to 185 degrees Celsius or 370 degrees
Fahrenheit, just one last word if you’re cutting the surface yourself, score the
skin diagonally and in a diamond pattern but be careful that your cuts are deep
enough into the fat layer but don’t go completely through the fat into the meat,
season both sides of your pork belly with your salt and pepper and then rub
some of the salt and pepper into the scored cuts then set the meat aside for
a moment, in a Dutch oven or heavy roasting pot add the bacon fat, or you
can substitute with grapeseed or avocado oil when the bacon fat or oil of your choice is sizzling then add your cut fennel
bulb, about two-thirds of your fennel seeds, the star anis, and cracked cardamom
pods, and the garlic, also add the fresh bay leaves, then stir. Sauté our
vegetables and herbs without stirring for a few minutes,
cook until you can smell the aromatic ingredients that’ll be about 2 to 3
minutes on medium high heat then turn your heat element to high and stir again
before making a clearing in the center of your pot and placing your pork belly
skin side down, cook until your pork belly skin is crispy
and dark golden in color then temporarily remove the pork belly, add
the chicken stock, and the whole grain Dijon mustard stir and simmer for a
couple more minutes, then place the pork belly meat side down back into your pot,
add more chicken stock if needed so the stock or chicken bone broth comes up to
about halfway up the pork belly side now sprinkle the reserved one-third of the
fennel seeds on top of the crispy skin and rub into the scored area, then pour
the apple cider into the liquid continue cooking until your liquid comes to a
very brisk boil, then turn off the heat element and transfer the uncovered pot
into the middle position of your preheated oven bake for about
one-and-a-half to two and a half hours how long it will take will depend on how
thick your pork belly was when you began and also what the ratio of meat and fat
is on your pork belly, I just like to mention that for this recipe you want
your meat part of the pork belly to be medium well-done and not pink, but you
still want a juicy so don’t overcook when your pork belly is done remove the
pot from the oven and place your meat on a cooling rack for about 20 to 30
minutes, also place a sieve over a large bowl and pour all the ingredients into
it, this will allow you to strain the liquid and also with the back of your
spatula press out any juices from the fennel bulb and other ingredients, I
don’t really use the pulp I just discard it, stir the ingredients
then taste the drippings and add any salt if needed, I liked the flavor of mine
and I didn’t add any more salt you’ll notice that once your pork belly has
rested and if you run a utensil over the surface you will hear how crispy the
skin has become, which will tell you that you formed a really nice crispy crackle,
when you’re ready to serve cut your roast pork belly into six equal sections,
and this is why it’s not a good idea to cut all the way through the skin and fat
to the meat layer, as you see my diamond wedges were a little bit loose, but not
to worry just place them back on top also when you’re serving the pork belly,
pour a couple tablespoons of the amazingly flavored sauce over each
section, I like to complete my savory pork belly dinner with my jicama keto
Thai green salad, especially version two another favor that my family enjoys with
the savory pork belly is the roasted broccoli with parmesan and lemon, these
two side dishes complement the savory pork belly extremely well, at least in my
opinion. I hope you enjoyed this recipe I would like to thank you for watching
this video, and I hope you come see the next video when I post it. The link for
the printable pork belly recipe, as well as the links for the keto Thai green
salad, and the roasted broccoli with Parmesan and lemon videos will be posted
in the description below

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