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Low Carb Dr. Phinney's Roasted Pork Belly Recipe

Prep Time

20 minutes

Total Time

270 minutes

Yield

10
servings

Ingredients

  • 2 pounds boneless, skinless pork belly in strips
  • 1½ teaspoon sea salt
  • 1 teaspoon black pepper
  • ½ teaspoon fennel
  • ½ cup shallot (peeled, chopped)
  • ½ cup white wine (Riesling, Pinot Blanc, Sauvignon Blanc, Gewürztraminer, NOT Chardonnay)

Nutrition Info Per Serving

Serving Size

4 fluid ounce

Carbohydrates

2
g

Protein

9
g

Fat

49
g

Calories

494

Sometimes you simply yearn for the meaty taste of roasted pork belly. Thankfully, with our simple low carb dr. Phinney's roasted pork belly, you can enjoy the scrumptious taste of roasted pork belly, all while maintaining your low-carb lifestyle! After you make this uncomplicated recipe for low carb dr. Phinney's roasted pork belly with 5 ingredients, you’ll never want anything else.

Instructions

  1. Using a mortar and pestle, spice grinder, or Magic Bullet, grind together the 5 tsp sea salt, 1 tsp black pepper, and 5 tsp fennel until reasonably fine. (Note that this step is not required, and you can just use pre-ground pepper/salt and skip the fennel).
  2. Score (cut) the fat side of the skin down to the lean meat (⅛-¼ inch) with a sharp knife in a square pattern.
  3. Rub both sides of the pork belly lightly with the spice grind (½ on each side).
  4. Line a ceramic or Pyrex glass pan (which allows the pork belly to be air-cooked rather than contact-cooked) with foil.
  5. Place the strips of pork belly with the fat-side down in the foil-lined pan, side-by-side, almost touching.
  6. Sprinkle shallots over the top (lean) side of the pork belly.
  7. Cover the pan with clear plastic wrap or foil, and place it in the fridge for at least 2 hours (overnight is fine as well – the longer the better, with the max benefit at 12 hours – this process allows the rub to diffuse into the meat).
  8. Preheat the oven to 325 degrees.
  9. While the oven is heating, take ½ cup of the light white wine, and pour it around the outside of the pork belly.
  10. Place the pan in the oven, and roast, fat-side down, for 5 hours.
  11. After 1 hour of roasting, baste (spoon juices) over the top of the pork belly.
  12. After 5 hours of roasting (30 minutes later), use tongs to flip the pork belly strips over so that the fat side is up, and then re-baste.
  13. After flipping, roast the pork belly, with the fat side up, for another 1 hour.
  14. 30 minutes after flipping, baste again.
  15. After 1 hour of roasting with the fat side up (5 hours total cook time), remove from the oven.
  16. Serve immediately.