Pork belly is such a treat when done right. Asian flavours seem to just go so well with it, but perhaps that’s because I’ve primarily only ever had Asian style pork belly, and this recipe is no exception. Using Chinese 5-spice, Sriracha, Tamari soy sauce and a little sugar-free maple syrup to sweeten it, this recipe is a wonderful homage to BBQ pork belly from a Hong Kong BBQ shop.

Keto Crispy Pork Belly with Sriracha Recipe

Ingredients:

Directions:

  1. Whisk together the 5-spice, garlic, 1 tablespoon of the sriracha and 3 tablespoon of the Tamari soy sauce. Rub into the meat really well, but not the skin, and leave to marinate for at least 3 hours or overnight.

  2. When ready to cook, heat the oven to 360F. Sit the pork skin-side up on a wire rack in a roasting tray and roast for 2-2½ hours.

  3. While the pork is roasting, put the remaining sriracha, soy sauce and sugar-free maple syrup in a small saucepan together and simmer for a few minutes until syrupy.

  4. Remove the pork from the oven when cooked through and cool for 15 minutes while you turn the oven up to 425F. Then, using tongs and a sharp knife, cut the crackling away from the pork.

  5. Score the exposed fat and sit in another tin. Sprinkle sea salt over the crackling and put back on the wire rack.

  6. Roast the meat and crackling alongside each other for 20-30 minutes, brushing the pork fat with some of the glaze for the final 5 minutes. The pork should be charred and sticky, and the crackling brown and really crispy. Break the crackling into pieces and chop the pork belly meat as desired and serve with and the remaining glaze. Serve over steamed cauliflower rice, if desired.

Did you make this keto crispy pork belly with sriracha recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)