Keto Pork Belly with Brussels Sprouts

Name: Keto Pork Belly with Brussels Sprouts
Prep time: 15 min
Cook time: 45 min
Yield: 4

keto pork-belly brussels-sprouts low-carb crispy roasted comfort-food one-pan rich

Crispy-skinned pork belly roasted with caramelized Brussels sprouts and bacon for an indulgent, fat-rich keto meal that's both satisfying and delicious.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 15 Cook: 45

Ingredients

800g1¾ lbs pork belly, skin scored
600g1¼ lbs Brussels sprouts, halved
4 slices4 slices bacon, chopped
2 large2 large shallots, sliced
4 cloves4 cloves garlic cloves, minced
2 tbsp2 tbsp olive oil
2 tbsp2 tbsp apple cider vinegar
1 tbsp1 tbsp Dijon mustard
2 tbsp2 tbsp fresh thyme leaves
1 tsp1 tsp fennel seeds, crushed
1 tsp1 tsp smoked paprika
2 tsp2 tsp coarse sea salt
1 tsp1 tsp freshly ground black pepper
30g¼ cup fresh parsley, chopped

Instructions

Preheat oven to 220°C (425°F). Score the 800g1¾ lbs pork belly skin in a crosshatch pattern, cutting through the skin but not into the meat.
Rub pork belly all over with 2 tsp2 tsp coarse sea salt, 1 tsp1 tsp freshly ground black pepper, 1 tsp1 tsp smoked paprika, and 1 tsp1 tsp fennel seeds, working the seasoning into the scores.
Place pork belly skin-side up on a rack set over a baking sheet. Roast for 25 minutes until skin begins to crisp.
Meanwhile, toss 600g1¼ lbs Brussels sprouts with 2 tbsp2 tbsp olive oil, 2 tbsp2 tbsp fresh thyme leaves, salt, and pepper.
Reduce oven temperature to 190°C (375°F). Add Brussels sprouts to the baking sheet around the pork belly.
Scatter 4 slices4 slices bacon and 2 large2 large shallots over the Brussels sprouts. Continue roasting 20 minutes more until pork skin is crispy and Brussels sprouts are caramelized.
In a small bowl, whisk together 2 tbsp2 tbsp apple cider vinegar, 1 tbsp1 tbsp Dijon mustard, and 4 cloves4 cloves garlic cloves.
Remove pork belly and let rest 10 minutes. Toss Brussels sprouts with the vinegar mixture while still warm.
Slice pork belly and serve with the Brussels sprouts mixture, garnished with 30g¼ cup fresh parsley.

Ingredients

id: pork_belly metric: 800g imperial: 1¾ lbs name: pork belly, skin scored
id: Brussels_sprouts metric: 600g imperial: 1¼ lbs name: Brussels sprouts, halved
id: bacon metric: 4 slices imperial: 4 slices name: bacon, chopped
id: shallots metric: 2 large imperial: 2 large name: shallots, sliced
id: garlic metric: 4 cloves imperial: 4 cloves name: garlic cloves, minced
id: olive_oil metric: 2 tbsp imperial: 2 tbsp name: olive oil
id: apple_cider_vinegar metric: 2 tbsp imperial: 2 tbsp name: apple cider vinegar
id: dijon_mustard metric: 1 tbsp imperial: 1 tbsp name: Dijon mustard
id: fresh_thyme metric: 2 tbsp imperial: 2 tbsp name: fresh thyme leaves
id: fennel_seeds metric: 1 tsp imperial: 1 tsp name: fennel seeds, crushed
id: paprika metric: 1 tsp imperial: 1 tsp name: smoked paprika
id: salt metric: 2 tsp imperial: 2 tsp name: coarse sea salt
id: black_pepper metric: 1 tsp imperial: 1 tsp name: freshly ground black pepper
id: fresh_parsley metric: 30g imperial: ¼ cup name: fresh parsley, chopped

Instructions

Preheat oven to 220°C (425°F). Score the {pork_belly} skin in a crosshatch pattern, cutting through the skin but not into the meat.
Rub pork belly all over with {salt}, {black_pepper}, {paprika}, and {fennel_seeds}, working the seasoning into the scores.
Place pork belly skin-side up on a rack set over a baking sheet. Roast for 25 minutes until skin begins to crisp.
Meanwhile, toss {Brussels_sprouts} with {olive_oil}, {fresh_thyme}, salt, and pepper.
Reduce oven temperature to 190°C (375°F). Add Brussels sprouts to the baking sheet around the pork belly.
Scatter {bacon} and {shallots} over the Brussels sprouts. Continue roasting 20 minutes more until pork skin is crispy and Brussels sprouts are caramelized.
In a small bowl, whisk together {apple_cider_vinegar}, {dijon_mustard}, and {garlic}.
Remove pork belly and let rest 10 minutes. Toss Brussels sprouts with the vinegar mixture while still warm.
Slice pork belly and serve with the Brussels sprouts mixture, garnished with {fresh_parsley}.

Tips

Skin Scoring: Deep scoring helps render fat and creates crispier skin. Use a sharp knife and be careful not to cut into the meat.

High Heat Start: Starting at high heat renders fat quickly and begins the crisping process.

Brussels Sprouts: Don't overcrowd the pan. Brussels sprouts should caramelize, not steam.

Resting Time: Let pork belly rest before slicing to redistribute juices and maintain crispiness.

Carb Count: This recipe contains approximately 8g net carbs per serving.

Fat Content: This dish is naturally high in healthy fats, perfect for keto macros.

Tips

Skin Scoring: Deep scoring helps render fat and creates crispier skin. Use a sharp knife and be careful not to cut into the meat.

High Heat Start: Starting at high heat renders fat quickly and begins the crisping process.

Brussels Sprouts: Don't overcrowd the pan. Brussels sprouts should caramelize, not steam.

Resting Time: Let pork belly rest before slicing to redistribute juices and maintain crispiness.

Carb Count: This recipe contains approximately 8g net carbs per serving.

Fat Content: This dish is naturally high in healthy fats, perfect for keto macros.

Categories & Tags

Category:

Main Dishes

Tags:

keto pork-belly brussels-sprouts low-carb crispy roasted comfort-food one-pan rich