COFFEE BARBECUE PORK BELLY
Smoked paprika, garlic powder, onion powder, chili powder, sea salt, espresso powder, and keto-friendly brown sugar substitute combine to make a delicious dry rub with just a little kick of spice and a whole lot of flavor. Rub that all over 2 pounds of pork belly and cook with beef stock, and the result is a tender, juicy, perfectly cooked pork belly with a slightly caramelized, crispy crunchy crust. Is there anything better? I certainly don’t think there is.
Although admittedly, I go the easy route quite often and buy the precooked kind from Trader Joes. Then all I have to do is sprinkle on some low carb barbecue dry rub and pan-fry it to get it nice and crispy. SO, SO GOOD! Can you tell that I am a huge fan of pork belly in all its delicious forms?
INGREDIENTS
1 1/2 cups beef stock
2 pounds pork belly
4 tablespoons olive oil (this is my favorite brand)
1 batch Low Carb Barbecue Dry Rub (get the recipe here)
2 tablespoons Instant Espresso Powder (I use this brand)
INSTRUCTIONS
Preheat the oven to 350°F.
Heat the beef stock in a small saucepan over medium heat until hot but not boiling.
In a small bowl, mix together the barbecue dry rub and espresso powder until well combined.
Place the pork belly, skin side up in a shallow dish and drizzle 2 tablespoons of the olive oil over top, rubbing it over the entire pork belly.
Sprinkle the rub all over the pork belly and rub in well to evenly distribute.
Pour the hot stock around the pork belly and cover the dish tightly with aluminum foil. Bake for 45 minutes. Slice into 8 thick slices, or 16 slices if you like a crispier pork belly.
Heat the remaining olive oil in a skillet over medium-high heat and sear each slice for 3 minutes on each side or until desired level of crispiness is reached.
Although admittedly, I go the easy route quite often and buy the precooked kind from Trader Joes. Then all I have to do is sprinkle on some low carb barbecue dry rub and pan-fry it to get it nice and crispy. SO, SO GOOD! Can you tell that I am a huge fan of pork belly in all its delicious forms?
INGREDIENTS
1 1/2 cups beef stock
2 pounds pork belly
4 tablespoons olive oil (this is my favorite brand)
1 batch Low Carb Barbecue Dry Rub (get the recipe here)
2 tablespoons Instant Espresso Powder (I use this brand)
INSTRUCTIONS
Preheat the oven to 350°F.
Heat the beef stock in a small saucepan over medium heat until hot but not boiling.
In a small bowl, mix together the barbecue dry rub and espresso powder until well combined.
Place the pork belly, skin side up in a shallow dish and drizzle 2 tablespoons of the olive oil over top, rubbing it over the entire pork belly.
Sprinkle the rub all over the pork belly and rub in well to evenly distribute.
Pour the hot stock around the pork belly and cover the dish tightly with aluminum foil. Bake for 45 minutes. Slice into 8 thick slices, or 16 slices if you like a crispier pork belly.
Heat the remaining olive oil in a skillet over medium-high heat and sear each slice for 3 minutes on each side or until desired level of crispiness is reached.
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