Pork Belly with Keto Gravy & Relish

Keto Pork Belly with Red Onions
Keto Pork Belly with Red Onions
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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 (like me), why not do 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 fatty pork. I enjoyed this with my Keto Celeriac Dauphinoise – both of which are my most popular recipes on the blog!

 

– – – – – – – – – – – – per serving – – – – – – – – – – – –
Carbs 8.8g
(5.8%); Fat 45g (65.9%); Protein 43g (28.3%)
– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

 

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Print Recipe
Pork Belly with Keto Gravy & Pickled Onion Relish
A fantastic pork belly with keto gravy that will happily feed five people. The gravy is delicious, thick and 100% keto-friendly - all this at only 8.8g carbs per serving - including red onion garnish.
Keto Pork Belly with Red Onions
Votes: 2
Rating: 5
You:
Rate this recipe!
Course Main Dish
Prep Time 10 minutes
Cook Time 4 hours
Servings
people
Ingredients
  • 1 red onion peeled and very thinly sliced
  • 3 TB red wine vinegar
  • 1.1 kg 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 warm chicken stock
  • handful mint finely chopped
  • handful coriander finely chopped
Course Main Dish
Prep Time 10 minutes
Cook Time 4 hours
Servings
people
Ingredients
  • 1 red onion peeled and very thinly sliced
  • 3 TB red wine vinegar
  • 1.1 kg 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 warm chicken stock
  • handful mint finely chopped
  • handful coriander finely chopped
Keto Pork Belly with Red Onions
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. 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.)
  2. Preheat the oven to 220°C/ 430°F.
  3. Pat the pork belly dry with kitchen paper and use a sharp knife to make a criss-cross incision deep into the fat layer.
  4. 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.)
    Pork Belly with Red Onions
  5. Place the onions, garlic, white wine vinegar and chicken stock into a casserole dish. The casserole you use must have a well-fitting lid.
  6. 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.
    Pork Belly with Red Onions
  7. Put into the oven for 15 minutes, then - without opening the oven door - reduce the temperature to 140°C / 285°F.
  8. Cook for 2 hours.
  9. Remove the casserole from the oven. Much of the liquid would have reduced after 2 hours, leaving some jammy, darkened onions.
  10. 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.)
    Pork Belly with Red Onions
  11. 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.
  12. 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.
    Pork Belly with Red Onions
  13. 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.
  14. Then, remember your sliced red onions which is still pickling? Drain the onions, discarding the vinegar and stir the chopped mint and chopped coriander into the pickled red onions.
    Pork Belly with Red Onions
  15. Slice and serve the pork belly with the onion gravy and make sure you have some pickled onion garnish with every glorious bite!
  16. The full macro-breakdown can be found further down the page. Photographs and recipes on MUD AND LOVE are copyright © Monya Kilian Palmer. However, these recipes have been created for you to enjoy and share with like-minded people, so if you loved it - please share your creation with friends / Low-carb Facebook community groups, and please credit M&L by supplying the link of this recipe. If you ran into trouble with the recipe - please use the comment facility below so that I can respond to your queries, and in that way other readers can benefit from it too.
Recipe Notes

You can use your own homemade chicken stock for this recipe, but I simply used 1 pot of Knorr Chicken Stock – and whisked it into 700g water. I calculated the macros on this too.


Keto Pork Belly and Gravy

DISCLOSURE: Like many blogs, I am part of the Affiliates Program on Amazon. The links to the products I recommend on this page are affiliate links, meaning - at no additional cost to you - I will earn a commission if you click through and make a purchase.


Macro Details per serving
5.8%      Carbs
28.3%    Protein
65.9%    Fat

Nutritional Information per serving
Calories                         612Kcal / 2561kJ
Fat                                  45g
of which saturates       16g
Carbohydrates             8.8g (for my US readers, these are what you refer to as net carbs. See below*)
of which sugars           5.8g
Fibre                               2g
Protein                           43g

*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 8.8g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.

Allergens
Sulphites
Wheat (may be found in store-bought chicken stock)

The nutritional analysis, macro and allergen breakdown of the recipes on this site are done using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data.

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