*MACROS ARE A GUIDELINE AND ARE PER SERVING
GRAMS OF FAT
GRAMS OF PROTEIN
GRAMS OF OF NET CARBS
Pork Belly Rub:
- 3 Tbsp Sukrin Gold
- 2 Tbsp Pink Himalayan Sea Salt
- 2 Tbsp Rosemary
- 1-1/2 Tbsp crushed Red Pepper Flakes
- 4 lbs Pork Belly
- Extra Virgin Olive Oil
Keto Cherry Glaze:
- 1 12 oz. can flat Zevia Sugar Free Cherry Cola
- 6 Tbsp Cherry Jam or Preserves, sugar free or low sugar
- 2 tsp Swerve Granular
- 1 Tbsp Dijon Mustard
- 1 Tbsp Bragg’s Aminos
- 1 Tbsp Bragg’s Apple Cider Vinegar
- 1 Tbsp Tabasco
Preheat oven to 350°F.
Combine rub ingredients. Using a sharp knife, score a 1-inch grid pattern on fat side of pork belly. Rub mixture on both sides of pork belly.
Heat large skillet on medium high heat with a few tbsp of olive oil. Place pork belly fat side down in skillet. Sear until brown & crispy. Flip pork belly & season with more salt, if desired.
After browning both sides, transfer to casserole dish. Place in oven and cook uncovered for about 2 hours.
Pour flat cherry cola in medium saucepan. Heat to a boil over medium-high heat. Boil until reduced to about ½ cup (may take about 20-30 minutes).
Whisk in remaining ingredients & reduce to medium heat. Simmer until glaze is reduced to about 1 cup. Whisk occasionally, about 20-30 minutes. Transfer glaze to a bowl. Serve warm or chilled.