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4.80 from 5 votes

Keto Sticky Balsamic Pork Belly

Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 6 servings
Calories 883kcal
Author Naomi Sherman | Food Creative


  • 2.25 pounds pork belly
  • salt and pepper
  • ¼ cup balsamic vinegar
  • ¼ cup chicken broth
  • 2 cloves garlic finely chopped
  • ½ teaspoon ground ginger
  • 1 tablespoon molasses
  • 1 tablespoon olive oil
  • 2 tablespoon 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.


Serving: 6ounces | Calories: 883kcal | Carbohydrates: 2g | Protein: 15g | Fat: 89g | Saturated Fat: 32g | Cholesterol: 119mg | Sodium: 73mg | Potassium: 338mg | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 1.2mg | Calcium: 14mg | Iron: 1mg