Aussie Keto Queen

Roast Pork Belly with Crackling and Apple Cider Vinegar Jus

Roast Pork Belly with Crackling and Apple Cider Vinegar Jus

Keto Roast Pork Belly with Crackling and Apple Cider Vinegar Jus has crispy skin but succulent flesh underneath! It simply melts in the mouth!

Before you scroll to the recipe, below I’ve tried to answer any questions you may have, including storage tips, sourcing ingredients and substitutions  

If you make this recipe please leave a review ⭐️⭐️⭐️⭐️⭐️

Roast Pork Belly with Crackling and Apple Cider Vinegar Jus Summary

  • Ingredient tips
  • Recipe tips
  • Substitutions and sweetener tips
  • Storage tips
  • How many carbs in Roast Pork Belly with Crackling and Apple Cider Vinegar Jus?

What better way to spend a Sunday afternoon than preparing an amazing roast dinner? 

I’m pretty sure pork is my favourite protein source and is so perfect on Keto. Being quite high fat and protein, and with so many different ways to cook it, I never get bored of Pork.

Having an awesome pork belly recipe up your sleeve can have you looking forward to Sunday all week!

Ingredients for Roast Pork Belly with Crackling and Apple Cider Vinegar Jus

My favourite accompaniments to this pork belly are my Tangy Slaw and Warm Bacon Broccoli Salad. 

It makes a very rich dish overall, so you don’t need much, especially once you are fat adapted.

Often I will have this as my only meal for the day or after a very light lunch, or after an intense workout or long hike on a Sunday.

Substitutions and Ingredient tips

The warm aroma fills the house and you know there’s going to be a fight on for the last piece of crackling. 

Cooking pork belly with this method enables a crispy skin but succulent flesh underneath.

Using quality pork is essential here. You can ask the butcher to score it for you or score yourself.

When choosing your pork belly piece, I look for one that is as flat and even as possible.

You could also make just the pork belly without the sauce – in which case you won’t need the vegetables that it sits on. But it’s definitely worth it in my opinion!

Tips for making Roast Pork Belly with Crackling and Apple Cider Vinegar Jus

Let the pork dry out for at least 1 hour as instructed to increase your chances of perfect crackling. When I am feeling organised, I will let it sit in the fridge for a full 24 hours, uncovered but with the skin smothered in salt.

This salt method helps draw out all the moisture from the skin. Dry skin = crispy skin!

  1. SCORE THE BELLY Score the pork belly in one inch diagonal lines. Don’t cut all the way through to the meat, just through the skin and into the fat. I use a utility/Stanley knife for this as it’s so much easier than a kitchen knife.
  2. RUB Rub liberally all over (including underneath with salt, and rub the salt into the score lines.
  3. PUT IN THE FRIDGE Place on a piece of paper towel on a plate in the fridge, uncovered for at least 1 hour to draw out the extra moisture.
  4. PREHEAT OVEN When ready to cook, preheat the oven to 250 degrees. Remove the pork from the fridge and pat dry. Liberally rub in the olive oil, more salt and lemon juice making sure you get it into all the score lines.
  5. CHOP OTHER INGREDIENTS Roughly chop the carrot, onion and celery and place in the bottom of a roasting tray. You don’t eat these, but rather sit the pork on top to get heat circulating underneath and put more flavour into the meat.
  6. BAKE Place in the centre of the hot oven for 30 minutes or until the skin starts to blister and dry out. Take the roasting tray out of the oven and carefully pour in the apple cider vinegar and water, taking care not to splash moisture on the crackling or yourself!
  7. LOWER THE OVER TEMP Turn the oven down to 180C / 356F and roast for a further 50 minutes, checking after 30 minutes. Rest for 10 minutes. 

Sauce

  1. DRAIN Drain the pan juices into a small saucepan and add the sauce ingredients. Simmer on medium heat until thickened to your liking and taste for seasoning. 

I often make the mistake of preparing a decadent roast, only to check the weather forecast and see it’s going to be a scorcher of a day and end up with a very hot house! It’s all worth it in the end though.

Storage tips

  • Fridge: The skin is always crispiest when fresh, but the meat underneath can be reheated for 3 – 4 days. Beware if you try to reheat the crackling in the microwave, it can go BANG and make a big mess!
  • Freezer: I avoid freezing my pork belly as it seems to make the rind too damp to crackle properly, so fresh is best in this case.

How many carbs in Roast Pork Belly with Crackling and Apple Cider Vinegar Jus?

As you will see in the nutrition panel below, this Roast Pork Belly with Crackling and Apple Cider Vinegar has less than 1 gram of carbs per serving so it doesn’t even register on the nutrition panel!

As you don’t eat the vegetables, they just flavour the sauce, it is a super low but high fat and protein dish. The perfect keto dinner macros!

SAVE ROAST PORK BELLY WITH CRACKLING AND APPLE CIDER VINEGAR JUS TO PINTEREST FOR LATER

Roast Pork Belly with Crackling and Apple Cider Vinegar Jus by Aussie Keto Queen. Succulent pork flesh with a moreish crackling, and a light jus from the pan juices. 

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Roast Pork Belly with Crackling and Apple Cider Vinegar Jus by Aussie Keto Queen. Succulent pork flesh with a moreish crackling, and a light jus from the pan juices. 

Roast Pork Belly with Crackling and Apple Cider Vinegar Jus

Let the pork dry out for at least 1 hour as instructed to increase your chances of perfect crackling. 

Succulent pork flesh with a moreish crackling, and a light jus from the pan juices. 

Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 4
Calories 687 kcal

Ingredients

  • 500 gram Pork Belly
  • 1 teaspoon salt plus 2 additional teaspoons
  • 3 tbsp Olive oil
  • 1 tbsp lemon juice
  • 1 carrot
  • 1 onion
  • 1 stalk celery
  • ¼ cup Apple Cider Vinegar room temperature
  • ¼ cup water room temperature

Apple Cider Vinegar Jus

  • 1 tbsp apple cider vinegar
  • 1 tbsp lemon juice
  • 1 tbsp butter
  • ¼ teasptoon Salt and pepper
  • teaspoon Optional ½ of xantham gum

Instructions

  1. Score the pork belly in one inch diagonal lines. Don’t cut all the way through to the meat, just through the skin and into the fat. I use a utility/Stanley knife for this as it’s so much easier than a kitchen knife.
  2. Rub liberally all over (including underneatwith salt, and rub the salt into the score lines.
  3. Place on a piece of paper towel on a plate in the fridge, uncovered for at least 1 hour to draw out the extra moisture.
  4. When ready to cook, preheat the oven to 250 degrees. Remove the pork from the fridge and pat dry. Liberally rub in the olive oil, more salt and lemon juice making sure you get it into all the score lines.
  5. Roughly chop the carrot, onion and celery and place in the bottom of a roasting tray. You don’t eat these, but rather sit the pork on top to get heat circulating underneath and put more flavour into the meat.
  6. Place in the centre of the hot oven for 30 minutes or until the skin starts to blister and dry out. Take the roasting tray out of the oven and carefully pour in the apple cider vinegar and water, taking care not to splash moisture on the crackling or yourself!
  7. Turn the oven down to 180C / 356F and roast for a further 50 minutes, checking after 30 minutes. Rest for 10 minutes. 

Sauce

  1. Drain the pan juices into a small saucepan and add the sauce ingredients. Simmer on medium heat until thickened to your liking and taste for seasoning. 

Nutrition Facts
Roast Pork Belly with Crackling and Apple Cider Vinegar Jus
Amount per Serving
Calories
687
% Daily Value*
Fat
 
70
g
108
%
Cholesterol
 
97
mg
32
%
Sodium
 
184
mg
8
%
Protein
 
11
g
22
%
* Percent Daily Values are based on a 2000 calorie diet.

If you enjoyed this recipe, don’t forget to rate and review it or share on social media! ⭐️⭐️⭐️⭐️⭐️

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