Keto Spanish Pork Belly with Manchego Salad

Ingredients

• id: pork_belly metric: 450g imperial: 1 lb name: pork belly, skin removed, cut into 2cm cubes

• id: smoked_paprika metric: 10ml imperial: 2 tsp name: Spanish smoked paprika (pimentón dulce)

• id: garlic_powder metric: 5ml imperial: 1 tsp name: garlic powder

• id: salt metric: 5ml imperial: 1 tsp name: kosher salt

• id: baby_arugula metric: 150g imperial: 5 oz name: baby arugula

• id: manchego_cheese metric: 115g imperial: 4 oz name: aged Manchego cheese, shaved

• id: marcona_almonds metric: 85g imperial: 3/4 cup name: Marcona almonds, roughly chopped

• id: cherry_tomatoes metric: 200g imperial: 1 1/4 cups name: cherry tomatoes, halved

• id: sherry_vinegar metric: 45ml imperial: 3 tbsp name: aged sherry vinegar

• id: extra_virgin_olive_oil metric: 90ml imperial: 6 tbsp name: Spanish extra virgin olive oil

• id: dijon_mustard metric: 5ml imperial: 1 tsp name: Dijon mustard

• id: honey metric: 5ml imperial: 1 tsp name: honey

• id: shallot metric: 1 small imperial: 1 small name: shallot, minced

• id: fresh_thyme metric: 10ml imperial: 2 tsp name: fresh thyme leaves

• id: black_pepper metric: 2.5ml imperial: 1/2 tsp name: freshly ground black pepper

• id: piquillo_peppers metric: 60g imperial: 1/4 cup name: jarred piquillo peppers, sliced (optional)

Instructions

1. Season {pork_belly} cubes with {smoked_paprika}, {garlic_powder}, and {salt}. Let stand for 10 minutes at room temperature.

2. Heat a large cast-iron skillet over medium-high heat. Add pork belly cubes and cook for 12-15 minutes, turning occasionally, until golden brown and crispy on all sides.

3. Transfer pork to a paper towel-lined plate to drain excess fat. Reserve 15ml (1 tbsp) of the rendered fat.

4. For the dressing, whisk together {sherry_vinegar}, {dijon_mustard}, {honey}, {shallot}, and reserved pork fat in a small bowl. Slowly drizzle in {extra_virgin_olive_oil} while whisking until emulsified.

5. Season dressing with {salt} and {black_pepper} to taste.

6. In a large salad bowl, combine {baby_arugula}, {cherry_tomatoes}, and {piquillo_peppers} if using.

7. Drizzle with about three-quarters of the dressing and toss gently.

8. Divide salad among serving plates and top with warm crispy pork belly cubes.

9. Scatter {manchego_cheese} shavings and {marcona_almonds} over each salad.

10. Sprinkle with {fresh_thyme} and drizzle with remaining dressing. Serve immediately.

Instructions

Pork Belly Prep: Remove skin if present and cut into uniform cubes for even cooking. Don't overcrowd the pan when cooking.

Crispy Technique: Start pork belly in a cold pan to render fat slowly and achieve maximum crispiness. Don't move pieces too frequently.

Spanish Ingredients: Use authentic Spanish ingredients when possible - Manchego DOP, Marcona almonds, and pimentón dulce make a difference.

Sherry Vinegar: Aged sherry vinegar has complex, nutty flavors that regular vinegar can't match. It's worth seeking out at specialty stores.

Temperature Contrast: Serve warm pork belly over cool salad for the best textural and temperature contrast.

Cheese Shaving: Use a vegetable peeler to create thin shavings of Manchego. This distributes the cheese flavor throughout the salad.

Make-Ahead: Pork belly can be cooked ahead and reheated briefly in the oven. Assemble salad just before serving.

Carb Count: Approximately 4g net carbs per serving, making this perfect for ketogenic eating while feeling indulgent.

Wine Pairing: Pairs beautifully with Spanish wines like Tempranillo, Garnacha, or a crisp Albariño that cuts through the rich pork.