Keto Flipped Pork Belly

Step 1Bring a large pot of water to a gentle simmer. Make regular slices in the skin of the pork belly, being sure not to cut down into the flesh.

Step 2Place belly, skin side down in a steamer pot and steam gently for 15 minutes. This opens the skin up and allows the fats to start to soften (I have been told that you can also pour boiling water over it to achieve the same result, but I’ve not tried that. Let me know if you do).

Step 3Preheat oven to 190 °C/ 375 °F (fan assisted), or 210 °C/ 410 °F (conventional). Remove the belly from the steamer and place, skin side up, on a tray.

Step 4Pat dry with paper towels. If you want to get the skin dry, use your hairdryer on low, cool air setting and open out the skin as much as possible.

Step 5Rub the oil of choice (I used duck fat) into the skin, getting right into the slits.

Step 6Sprinkle with Himalayan salt flakes and massage them in well also.

Step 7Place pork belly skin side down onto your roasting tray. Roast for 1 hour.

Step 8Increase oven temperature to 220 °C/ 430 °F (fan assisted), or 240 °C/ 465 °F (conventional). Take belly out of roasting dish and sit to one side.

Step 9Slice onion into four thick rounds and sit in the bottom of the roasting tray, along with the fresh sage leaves. Turn pork belly over, skin side up, and place on top of the onions. Roast for 30 minutes or until the skin is bubbly and crisp. Note: if you want to give it a little boost at the end, very carefully put it under the grill for a few minutes.

Step 10Serve with a big bowl of green salad, keto cauli-mash or Keto Jalapeño Popper Potato Salad. Leftovers can be stored covered in the refrigerator for 4 days.