*MACROS ARE A GUIDELINE AND ARE PER SERVING

GRAMS OF FAT

CALORIES: 485

GRAMS OF PROTEIN

SERVINGS: 20

GRAMS OF OF NET CARBS

INGREDIENTS:

Pork Belly Rub:

  • 3 Tbsp Sukrin Gold
  • 2 Tbsp Pink Himalayan Sea Salt
  • 2 Tbsp Rosemary
  • 1-1/2 Tbsp crushed Red Pepper Flakes

Braise:

  • 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

 

PREPARATION:

Pork Belly:

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.

Glaze:

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.