This carnivore-ish sticky pork belly recipe is for those who can handle a bit of seasoning on the carnivore diet.
However, there are only a few non-carnivore seasonings required for this recipe including garlic, ginger and soy sauce.
Although soy sauce is one of the condiments that generally doesn’t have a good reputation, if you can get organic and naturally brewed soy sauce, it is not too bad.
Like other animal-sourced foods, pork is very nutritious.
However, there are legitimate concerns about the quality of conventional pork which is generally raised in poor conditions and fed a specie-inappropriate diet.
As a result, conventional pork can be high in PUFA which is considered inflammatory.
If you can get pasture-raised pork or wild boar meat, eat as much pork as you enjoy.
However, if you can only afford conventional pork, eat pork very sparingly and stick to mostly ruminant meat, fat and organs. In this case, this carnivore-ish sticky pork belly dish can be a nice occasional treat to add a bit of variety to your carnivore diet.
- 2 lb (900g) boneless pork belly (pasture-raised or wild boar if possible)
- 4 fresh garlic cloves, minced
- 2 tsp fresh ginger, grated
- 3 tbsp soy sauce (organic and naturally brewed if possible)
- ½ tsp cayenne pepper (optional, only if you like it to be a little spicy)
- 1 cup bone broth (made from roasted bones, though you can make bone broth from raw bones, roasted bones will give you a better flavor and color broth)
- 3 tbsp raw honey
Cut the pork belly into thin slices.
You can also cut it into bite sizes, thicker slices, square pieces, or larger chunks if you like, they just take a bit longer to cook.
Here I just slice them thinly to reduce cooking time.
Add minced garlic, grated ginger, soy sauce and cayenne pepper (optional). Mix well. Cover and let marinate in the refrigerator overnight.
It’s best to prepare and marinate the pork belly the evening before the day you plan to cook it.
Bring the marinated pork belly to room temperature by leaving it out on the kitchen bench for at least 30 minutes before cooking.
Heat a frying pan on high heat.
Fry the pork belly pieces till golden or caramelized on both sides.
You want browned or caramelized pork belly pieces for better flavor and more appetizing color and this process, called Maillard reaction, needs a constant high heat.
Therefore, please do not overcrowd the frying pan. Frying too much pork belly at once will reduce the heat, causing it to cook in its own juice and you’ll end up with grey pieces of pork belly.
Fry them in 2 to 3 batches if necessary.
If you use a non-stick frying pan, you won’t need to use cooking oil to fry the pork belly pieces.
But if you use an ordinary fan, you can add a bit of tallow if you like to prevent them from sticking to the pan.
Transfer the fried pork belly pieces to a thick-base pot. Add bone broth. Bring to a boil then reduce heat. Simmer on low heat for about 1 hour or till the pork belly is fork-tender.
Add honey and increase heat to reduce the juice to a third. Stir occasionally. Be careful not to burn the pork belly.
The gelatin in bone broth and the honey will help create a sticky and sweet coating.
This delicious pork belly dish is high in fat, hence, it’s a good side dish to accompany leaner dishes like lean steak, meatloaf, lamb heart, and eggs.
Other recipes that you may be interested in:
Please check out our other carnivore diet recipes in the recipe library here which is updated regularly.
Disclaimer: The information in this post is for reference purposes only and not intended to constitute or replace professional medical advice. Please consult a qualified medical professional before making any changes to your diet or lifestyle.