🥓 Carnivore Pork Belly – Best Recipe Ever
This pork belly is ultra-crispy on the outside and melt-in-your-mouth tender on the inside. Cooked with simple animal-based ingredients, it’s all about maximizing flavor and texture — with zero carbs and total satisfaction.
📝 Ingredients
(Serves 3–4)
- 2 lbs (900g) skin-on pork belly, whole or sliced
- 2 tsp sea salt
- ½ tsp black pepper (optional – skip for strict carnivore)
- Optional: 1 tsp smoked paprika or garlic powder (for ketovore or relaxed carnivore)
- Beef tallow or lard (optional, for basting)
👨🍳 Instructions: Crispy Oven-Roasted Method
- Score the Skin (Optional):
Use a sharp knife to lightly score the skin in a crisscross or straight pattern. Don’t cut into the meat. This helps render fat and crisp the skin. - Dry the Skin:
Pat pork belly very dry with paper towels. For best results, leave it uncovered in the fridge overnight to dry out the skin completely. - Season:
Rub salt all over the meat and especially into the skin. Add optional pepper or seasonings if using. - Roast – Step 1:
Preheat oven to 300°F (150°C). Place pork belly skin-side up on a rack in a roasting pan. Roast for 2 to 2½ hours until tender and fat is rendering. - Roast – Step 2 (Crisp the Skin):
Increase oven to 450°F (230°C) and roast for an additional 20–25 minutes, or until the skin is blistered and crispy. - Rest & Slice:
Let the pork belly rest for 10 minutes before slicing. Slice into strips or cubes and serve hot.
🍽️ Servings
3–4 servings
💡 Notes & Tips
- Extra crispy tip: After the first roast, you can broil the pork belly (skin-side up) for 3–5 minutes instead of the second roast — just watch closely to prevent burning!
- Alternative method: Air fry at 400°F (200°C) for 30–40 minutes, flipping halfway, for a crispier/faster version.
- Don’t skip drying the skin — it’s the key to crispy crackling!
- Use a meat thermometer: Internal temp should be at least 195°F (90°C) for ultra-tender results.
🔍 Nutritional Info (Per serving, approx.)
- Calories: 600–700
- Protein: 20–25g
- Fat: 60–65g
- Carbs: 0g
- Fiber/Sugar: 0g
✅ Benefits
- ✅ Zero carbs – 100% carnivore-friendly
- ✅ High fat + protein for satiety and energy
- ✅ Collagen and skin nutrients in the crackling
- ✅ Rich in B vitamins, zinc, selenium, and choline
- ✅ Highly satisfying, indulgent, and nutrient-dense
❓ Q/A
Q: Can I cook it without the skin?
A: Yes! It won’t have the crispy crackling, but the meat will still be flavorful and tender.
Q: Can I use a slow cooker?
A: Absolutely. Cook on LOW for 6–8 hours, then crisp under a broiler or in an air fryer.
Q: Is this freezer-friendly?
A: Yes. Cool completely, slice, and store in an airtight container for up to 3 months. Reheat in oven or skillet.
Q: Can I add any sauces?
A: On strict carnivore, use only animal-based fats like bacon grease or beef tallow. Ketovore eaters might use mustard or sugar-free hot sauce sparingly.
Q: Why is my skin chewy, not crispy?
A: The skin must be dried thoroughly and exposed to high heat at the end. Scoring, salting, and roasting uncovered helps crisp it up.