Go Back
–+ people

Pork Belly (AIP,Paleo,GF,DF)

Get a good quality pork belly and follow the instructions to get a no fail crispy skin outcome that is delicious every time.
Print Recipe Pin Recipe
Prep Time: 2 days 10 minutes
Cook Time: 2 hours
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: American
Keyword: AIP, Dairy Free, Egg free, Gluten Free, nightshade free, nut free
Servings: 2 people
Calories: 221.43kcal
Author: Kara Northwood
Cost: $10

Equipment

  • 1 Roasting Pan

Ingredients

  • 1 onion
  • 1 pork belly

Instructions

  • If you buy the pork belly fresh then leave it uncovered in the fridge for 2 days with skin facing up to dry it out. If you take it out of the freezer then defrost first before starting the fridge drying out procedure.
  • Cut the onion into discs after removing the skin.
  • Get the stainless steel roasting pan out and put the pork belly skin side up, then drizzle over some olive oil and coat both sides
  • Flip over so the pork belly is facing skin side down, then place the onions on the top to stop the meat from drying out
  • Cook for 1½ hours at 180°C /356°F without a lid.
  • Flip over the pork belly so it is resting on the onions and skin is now facing upwards, turn up the heat to 200°C/ 392°F and cook for 10-30 minutes more depending on how long it takes to crisp up all the skin.
  • Once done just let it rest for 5 minutes and then to serve place the pork belly skin side down on a board and cut into strips, then carefully cut the strips into bite size pieces.

Nutrition

Calories: 221.43kcal | Carbohydrates: 5.135g | Protein: 4.2g | Fat: 20.465g | Saturated Fat: 7.465g | Polyunsaturated Fat: 2.185g | Monounsaturated Fat: 9.515g | Cholesterol: 27.72mg | Sodium: 14.52mg | Potassium: 151.525mg | Fiber: 0.935g | Sugar: 2.33g | Vitamin A: 4.95IU | Vitamin C: 4.185mg | Calcium: 14.575mg | Iron: 0.315mg
Tried this recipe?Let us know how it was!