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Dr. Phinney's Low Carb Roasted Pork Belly Recipe

Name: Dr. Phinney's Low Carb Roasted Pork Belly Recipe
Prep time: 20 minutes
Total time: 270 minutes
Yield: 10 servings

Prep Time

20 minutes

Total Time

270 minutes

Yield

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

Protein

Fat

Calories

494

Dr. Phinney's Roasted Pork Belly is an excellent choice for a low-carb dinner that can impress family and friends. With just 2 grams of carbs per serving, this dish features succulent pork belly combined with shallots and a hint of fennel, making it a flavorful option for meal prep or a special occasion. The slow roasting method ensures tender results, while the use of white wine enhances the overall taste without adding too many carbs. This recipe supports low-carb eating, which may help with weight management and overall health.

Instructions

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).
Score (cut) the fat side of the skin down to the lean meat (⅛-¼ inch) with a sharp knife in a square pattern.
Rub both sides of the pork belly lightly with the spice grind (½ on each side).
Line a ceramic or Pyrex glass pan (which allows the pork belly to be air-cooked rather than contact-cooked) with foil.
Place the strips of pork belly with the fat-side down in the foil-lined pan, side-by-side, almost touching.
Sprinkle shallots over the top (lean) side of the pork belly.
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).
Preheat the oven to 325 degrees.
While the oven is heating, take ½ cup of the light white wine, and pour it around the outside of the pork belly.
Place the pan in the oven, and roast, fat-side down, for 5 hours.
After 1 hour of roasting, baste (spoon juices) over the top of the pork belly.
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.
After flipping, roast the pork belly, with the fat side up, for another 1 hour.
30 minutes after flipping, baste again.
After 1 hour of roasting with the fat side up (5 hours total cook time), remove from the oven.
Serve immediately.

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