Keto Crispy Pork Belly with Garlic Scallion Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A rich and crunchy pork belly recipe cooked to crispy perfection and paired with a fresh garlic scallion sauce to cut through the richness. This Asian-inspired pork recipe (keto), ready in about 95 minutes, pairs pork belly slab, skin on, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 80 min Serves 4 Asian cuisine 680 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Score the skin of 2 lbs pork belly in a crosshatch pattern with a sharp knife, being careful not to cut into the meat. Rub 2 tsp kosher salt and 1 tsp black pepper evenly all over the pork belly.
  2. Step 2: Place the pork belly skin-side up on a wire rack set over a rimmed baking sheet. Roast for 1 hour until the skin starts crisping and the fat has rendered.
  3. Step 3: Increase the oven temperature to 450°F (230°C) and roast for an additional 20 minutes until the skin is blistered and crisp.
  4. Step 4: While pork cooks, combine 3 minced garlic cloves, 4 thinly sliced scallions, 1 tbsp sesame oil, 1 tbsp rice vinegar, 1 tbsp soy sauce, and 1/2 tsp red chili flakes in a small bowl. Mix thoroughly to make the garlic scallion sauce.
  5. Step 5: Let the pork belly rest for 10 minutes after roasting, then slice into bite-sized pieces and serve drizzled with the garlic scallion sauce.

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