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Keto Cookbooks



Chocolate Orange Truffles
Keto and Low Carb Thickeners
Sour Cream and Chive Biscuits (+ video!)
Hot Chocolate
Dumplings for Soups and Stews
Vanilla Hazelnut Granola
Recipe Index: Find the recipe you need here
Liposomal Vitamin C (+ video!)
Loaded Twice Baked Cauliflower
Almond Custard (+ video!)

Copyright © Carrie Brown 2010-2020, unless otherwise stated. All rights reserved.

Crispy Oven Baked Pork Belly (+ video!)

Oh, Pork Belly! So overrated on the Standard American Diet and so revered on keto. Pork Belly has become the quintessential keto go-to for protein:fat nirvana. On top of that it’s super-simple and easy to make and stupidly tasty. What more could you want from your keto food?! In this post I show you how to make the perfect Crispy Oven Baked Pork Belly.

Crispy Oven Baked Pork Belly | Yogi Parker
Crispy Oven Baked Pork Belly | Yogi Parker

This is a very simple and easy recipe to produce a great tasting pork belly that has a crispy top with buttery tender meat on the bottom. It is a great recipe for preparing dishes that use pork belly, and yes, we have several of those coming your way soon!

And to show you just how easy fantastic Pork Belly really is to make at home, I made you a video. You’re welcome.

Grab yourself a hunk of pork belly next time you’re at the grocery store – or Costco has great pork belly for a great price – watch the video and then follow the instructions below. In a little over an hour you will be enjoying a plate of completely delicious fatty meat.

Crispy Oven Baked Pork Belly

Author: Yogi Parker| Prep time:  10 mins   |   Cook time:  50 – 60 mins  |   Total time: 1 hour 10 mins

What You Need

  • 2 1/2 lbs. / 1120g raw pork belly cut into a rectangle or square shape
  • Sea salt (For the best salt and a 15% discount use code: carriebrown)
  • Ground black pepper
  • Heavy duty aluminum foil
  • Baking tray 
  • Wire rack
  • Water
  • Avocado oil

What You Do

  1. Preheat oven to 400F.
  2. Lay out the pork belly skin side up.  With a sharp knife score the top of the meat.  Cut through the fat and skin just to the meat at an angle, starting at one corner.  Make each score line about 1 inch apart all the way across the meat, then do the same thing going the opposite direction so that when you look at the meat straight on, there will be a diamond pattern to the scoring.
  3. Flip the meat over and score this side too, except in a grid pattern.  You will cut the into the meat just until you reach the fat.  Make the scores horizontally and vertically so that you have a grid pattern of one inch squares.
  4. Season the cavity liberally between the squares with sea salt and ground black pepper.
  5. Tear off a piece of aluminum foil that is large enough to fold in half and have about a two inch border when your pork belly is placed on it.  After folding the aluminum foil in half, add a tablespoon of olive oil to the foil and use a brush or paper towel to spread the olive oil out into a thin layer on the side you will place the meat on to prevent sticking.  Use more if you need to.
  6. Place the pork belly meat side down and fold the edges of the aluminum foil up to cover all the sides of the pork belly, leaving the top fatty side exposed.
  7. Crimp the corners of the foil and place the aluminum foil wrapped pork belly on the baking rack inside the baking tray foil side down.  Pour enough water in the baking tray to cover the bottom of the tray.  Carefully place in the oven and bake for 30 to 40 minutes.  Time may vary depending on how thick the pork belly is. Thicker cuts may take longer.
  8. Remove the tray with the pork belly from the oven and carefully lift the pork belly off the tray onto a heat safe surface.
  9. Set the oven to broil (grill).
  10. Drain the water off the tray, take the pork belly out of the foil and place the pork belly meat side down on the tray.  When the oven reaches temp, place the tray with the pork belly back into the oven.
  11. Broil for 10 to 15 minutes, or until the top of the pork belly becomes golden brown and crispy.
  12. Remove the pork belly from the oven, allow it to rest for about five minutes, then cut into bite size pieces and enjoy!

Top Recipe Tips

  • You can substitute the sea salt and ground black pepper for a seasoned salt blend if you like, but be careful that the seasoning doesn’t have any sugars.  Not only will the sugars not be keto, but they will also make your pork belly burn.   And nobody really likes burnt Pork Belly. Even those people who say they do.
  • I like the Redmond Real Salt Seasoning Blends and you can get a 15% discount on all your orders by CLICKING HERE and using code: carriebrown

Helpful Cooking and Recipe Links

Podcast Episodes and You Tube Videos

Crispy Oven Baked Pork Belly | Yogi Parker


There *may* be an affiliate link or two in this post and I *may* receive a small commission from qualifying purchases in order to provide free content for you. As an Amazon Associate I earn from qualifying purchases.

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