Keto Sticky Balsamic Pork Belly is the ultimate keto comfort food!
Pork Belly. Pork Belly. Pork Belly! (I’m singing this, by the way)
Pork belly is most commonly served with crispy, crunchy crackling but this slow cooked pork belly is a whole other creature.
The slow cooking creates a soft and unctuous blend of meat and belly fat, giving it an incredible mouth feel.
Cooking it slowly in this sweet, tangy marinade flavours the meat deeply and results in a sticky, delicious glaze over the belly.
The fact that you can throw this together in 10 minutes in the morning, pop it in the slow cooker and then come home to a fall-off-the-bone tender belly roast makes it one of my favourite dishes when I have a busy day ahead.
You can also pop it into the oven, if you don’t have a slow cooker. Similarly, I like to do this when I’m home but busy, as it requires almost no attention.
While you can thicken the marinade and serve it drizzled over the meat, I don’t feel that it is necessary.
Give this recipe a try and see if it doesn’t make you sing too!
Other Slow Cooker Recipes you might like:
Keto Sticky Balsamic Pork Belly
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Keto Sticky Balsamic Pork Belly
- 2.25 pounds pork belly
- salt and pepper
- 1/4 cup balsamic vinegar
- 1/4 cup chicken broth
- 2 cloves garlic finely chopped
- 1/2 tsp ground ginger
- 1 tbsp molasses
- 1 tbsp olive oil
- 2 tbsp Swerve or sweetener of choice
Ask your butcher to cut your pork belly rind in a criss-cross pattern or do it yourself. Pat rind dry and sprinkle with salt and pepper. Rub seasoning into skin, working it in between the cuts.
Heat the olive oil in a large frying pan and place pork, skin side down, into the hot oil. Cook for 5-10 minutes until the skin has crisped up slightly and the cuts open.
Place the pork, skin side up in your slow cooker or a roasting dish.
Mix all of the marinade ingredients together in a bowl. Pour marinade over the pork belly and spoon over, making sure that you pour it into the open cuts.
Place lid on slow cooker or cover roasting tray with foil. Cook for 4 hours on high or 6 hours on low in your slow cooker, or for 4 hours at 130° C in your oven.
Spoon the marinade oven the meat every hour or so, if you are home but this isn’t essential.
When cooked, remove the meat from the marinade and rest for 15 minutes before slicing.
You can reduce the marinade in a saucepan and drizzle over the meat if you desire, but I find that it has enough flavor without that. Store in a sealed container in the refrigerator for up to one week.
Naomi is the force behind Naomi Sherman | Food Creative. She is passionate about recipe development, food photography and styling. An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born. She fiercely believes that what you put in your body is one of the most important factors for your physical, and mental, wellbeing.