I have been so excited to put up this post in the lead up to Christmas! It’s the perfect option for a lazy, Sunday afternoon roast. Or, if your Christmas party is small this year and you aren’t a fan of turkey, why not try something different? This pork belly recipe will happily feed five people and features a delicious, thick 100% keto-friendly gravy. Do not skip the red onion herb relish, its the ideal acidic, sweet accompaniment that cuts through the fattiness of the pork. I enjoyed this with my Keto Celeriac Dauphinoise – both of which are my very popular recipes on the blog.
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Carbs 8.8g | Fat 45g | Protein 43g
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DID YOU KNOW that I am also the author of two cookbooks! My first book KETO KITCHEN (published by Kyle Books London, 2020) is available worldwide and has consistently remained one of the best-selling low carb cookbooks in the UK. My second book LAZY KETO KITCHEN (2021) is coming out this summer, and is now available to pre-order.
“I want you to achieve the best outcome with all the recipes on Fats of Life. If you haven’t already done so, please read the RECIPE SUCCESS page which is packed with handy tips and advice. Happy Cooking, everyone!” – Monya
Pork Belly with Keto Gravy & Pickled Onion Relish
- 1 red onion, peeled and very thinly sliced
- 3 TB red wine vinegar
- 1.1 kg (2.43 lb) pork belly
- 2 tsp fennel seeds
- sea salt flakes
- 2 onions, peeled and sliced
- 3 cloves garlic, peeled and sliced
- 1 TB white wine vinegar
- 700 g (24.7 oz) warm chicken stock
- handful mint, finely chopped
- handful parsley, finely chopped
- Place the sliced red onions into a small bowl and pour over the red wine vinegar. Toss well to coat. Leave to pickle while you crack on with the rest of the dish. (It wouldn’t hurt to give it a stir every now and then to ensure even pickling.)
- Preheat the oven to 220°C (fan oven). This is 240°C for conventional ovens (or 475°F / gas mark 9).
- Pat the pork belly dry with kitchen paper and use a sharp knife to make a criss-cross incision deep into the fat layer.
- Scatter over the fennel seeds and sea salt flakes onto the skin side of the pork, pressing them into the scored incisions. (Do not salt the bottom of the belly. We make a gravy from the cooking juices and stock. I made the mistake of doing this the first time I made this and it made the gravy very salty, so be warned.)
- Place the onions, garlic, white wine vinegar and chicken stock into a casserole dish. The casserole you use must have a well-fitting lid as you will need it later.
- Place the pork belly into the casserole, ensuring that the liquid comes up high enough up to the pork flesh, but does not come into contact with the top fatty skin layer.
- Put into the oven for 20 minutes to allow the skin to puff a little, then put the lid on and reduce the temperature to 140°C (fan oven). This is 160°C for conventional ovens (or 325°F / gas mark 3).
- Cook for 2 hours.
- Remove the casserole from the oven. Much of the liquid would have reduced after 2 hours, leaving some jammy, darkened onions.
- Pour in 300g / 10.5oz hot water into the casserole. But again - try not to splash any water onto the fatty skin layer. (Do not be tempted to add more chicken stock because the sauce will end up too concentrated and salty - adding only water is advised here.)
- Return the casserole to the oven for 1 hour. Remove and carefully lift the pork belly from the casserole and briefly set aside. Tip the jammy onion and juices into a small, clean pan. Return the pork belly to the casserole and crank up the heat of the oven to MAX.
- In the meantime, make a super-simple, thick gravy by blitzing the onion liquid mixture in the pan using a hand blender. If it is too thick, let it down with a splash of water. (if it is too watery, reduce it over a moderate heat) A simple test, you want the gravy to coat the back of a spoon.) Once done, set aside to keep warm. NOTE: Its the emulsification of the rendered pork fat and stock that will make your gravy thick and glossy. The cooked down onions will add the 'body' - all this blitzed together makes a deeply-tasty gravy that needs no other seasoning.
- Once the oven is preheated to max, return the pork belly to the hot oven and cook until the skin puffs up and crisps, approximately 5-10 minutes.
- Then, remember your sliced red onions which is still pickling? Drain the onions, discarding the vinegar and stir the chopped mint and chopped parsley into the pickled red onions.
- Slice and serve the pork belly with the onion gravy and make sure you have some pickled onion garnish with every glorious bite!
You can use your own homemade chicken stock for this recipe, but I simply used 1 pot of Knorr Chicken Stock (the gluten-free one) – and whisked it into 700g water. I calculated the macros on this too.
A new-and-improved version of this delicious recipe features in my cookbook KETO KITCHEN.
For those on INSTAGRAM, tag me @mkilianpalmer so we can all see your lovely creations! Keep scrolling: you can PIN this recipe for later, see detailed macros and browse other recipes in this category. You can also drop me a comment if you have any questions about this recipe. I will do my best to reply as quickly as possible. Monya xxx
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Nutritional Information per serving
Calories 612Kcal / 2561kJ
Wheat (may be found in some store-bought chicken stock - check label)
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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
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