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I’ve got a love hate relationship with pork crackling. My husband loves it, it’s one of his favourite things.

When I was young and carefree, I used to just throw a pork roast in the oven at temperature, until it seemed cooked, with no thought whatsoever as to correct technique or cooking temperatures. And it turned out wonderful. Every. Single. Time.

And then I got smart, I learned all about oiling and salting the skin. I read about the importance of drying the skin. I watched cooking shows where they taught me to cook it fast and hot and then turn it down…and I could not for the life of me get that wonderful crispy, bubbly crackling back again.

Ignorance was pork crackling bliss.

I got increasingly desperate and started trying all kinds of weird things. I saw a chef steam his pork belly before crisping it and I thought, hmmm. I tried it and it aaalmost worked perfectly.

A famous local cookbook author cooks hers upside down and swears by it, so I tried it too. Again, it was almost there.

So, I hit on the idea of steaming it and then cooking it flipped and voila! Perfect, bubbly, crunchy pork crackling with soft and tender belly.

I know that it seems like a bit of messing around, but it’s not really. And compared to the gut wrenching disappointment of pulling yet another pork roast with chewy tough skin out of the oven? It’s worth every second.

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Note: Nutrition facts are estimated (about half of the fat in the pork will be lost during cooking which is considered in the table below). Due to its high-calorie value, this meal is suitable for intermittent fasting. You can find more keto recipes suitable for IF here. This meal can be stretched to 6 servings (about 4 oz/ 113 g of cooked meat per serving).

0 days, 1 hours, 30 minutes Hands-on 30-45 minutes Overall 2 hours 15 minutes Serving size about 140 g/ 5 oz cooked Allergy information for Keto Flipped Pork Belly ✔ Gluten free ✔ Dairy free ✔ Egg free ✔ Nut free ✔ Nightshade free ✔ Avocado free ✔ Coconut free ✔ Fish free ✔ Shellfish free Print Recipe Download Recipe

Nutritional values (per serving, about 140 g/ 5 oz cooked)

Net carbs 2.6 grams Protein 23.7 grams Fat 81.6 grams Calories 806 kcal Calories from carbs 1%, protein 11%, fat 88% Total carbs 3.5 grams Fiber 1 grams Sugars 2.4 grams Saturated fat 29.7 grams Sodium 1,803 mg ( 78 % RDA ) Magnesium 24 mg ( 6 % RDA ) Potassium 686 mg ( 34 % EMR )

Ingredients (makes 4 servings) 1 kg raw pork belly (2.2 lb)

1 large brown onion (150 g/ 5.3 oz)

1 handful fresh sage (approx. 1 / 2 cup)

cup) 2 tbsp extra virgin olive oil, ghee, lard, goose or duck fat (30 ml)

1 tbsp pink Himalayan salt or sea salt flakes

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Naomi Sherman Creator of NaomiShermanFoodCreative.com Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling. An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born. More posts by Naomi Sherman