Carnivore Pork Belly Recipe
🕒 Prep Time: 5 min
🔥 Cook Time: ~1.5–2 hours (oven or air fryer)
🍽️ Servings: 2–4
Ingredients:
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1–2 lbs pork belly, skin-on or skinless (your choice)
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Salt, to taste (Redmond Real Salt or sea salt recommended)
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(Optional): Beef tallow, bacon grease, or duck fat for basting
Instructions (Oven Method):
1. Prep the Pork Belly:
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Pat the pork belly very dry with paper towels.
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Score the fat (not all the way through to meat) in a crosshatch or straight-line pattern if the skin is on.
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Generously salt all sides, especially the top fat layer.
2. Slow Roast (to render fat):
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Place pork belly fat-side up on a rack over a baking sheet.
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Bake at 300°F (150°C) for 1.5 hours, uncovered.
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This slowly renders fat and starts crisping the top.
3. Crisp It Up:
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Increase oven to 450°F (230°C) and roast for 15–20 minutes, or until the top is golden and crispy.
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Watch closely to prevent burning.
Air Fryer Method (Faster):
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Cut pork belly into thick chunks or strips.
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Salt and optionally coat with melted tallow.
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Air fry at 400°F (200°C) for 20–30 minutes, flipping halfway.
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Check for crispiness—cook longer if needed.
Carnivore Add-On Ideas:
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Dip in egg yolk for richness.
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Drizzle with bacon grease before serving.
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Top with crumbled crispy pork rinds for texture.
Let me know if you want a spiced-up “dirty carnivore” version with things like organ meat bits, cheese, or raw dairy added.