How to Make Roasted Keto Pork Belly with Herbed Chimichurri
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Preheat oven to 350°F (175°C). Rub pork belly with oil, salt, and pepper.
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Place pork belly skin-side up on a rack over a baking sheet. Roast for 90 minutes.
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Increase oven to 450°F (230°C); roast 15-20 more minutes until skin is golden and crisp.
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Meanwhile, mix parsley, cilantro, olive oil, vinegar, garlic, and red pepper flakes to make chimichurri.
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Rest pork belly 10 minutes. Slice and serve topped with generous chimichurri.
Pro Tips for Perfect Roasted Keto Pork Belly with Herbed Chimichurri
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of lbs pork belly, skin scored in a crosshatch pattern, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Roasted Keto Pork Belly with Herbed Chimichurri?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Roasted Keto Pork Belly with Herbed Chimichurri?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for lbs pork belly, skin scored in a crosshatch pattern?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.