Pork Cut | Keto Low Carb

Pork Belly

Sus scrofa domesticus Allergen-Free
Pork Belly

Sourcing & Taxonomy

  • Family N/A (Animal product)
  • Primary Cuisine Global (East Asian, European, North American)
  • Seasonality Year-Round
  • Source Pig

The Forktionary Angle

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Definition

A fatty cut of meat from the underside of the pig, prized for its rich flavor and crispy texture when rendered.

Sensory Profile

TasteRich, Fatty, Umami, Savory, Sweet (if cured/braised)
TextureTender, Juicy, Crispy (skin), Melt-in-mouth (meat), Fatty
AromaMeaty, Pork, Roasted (if cooked)
AcidityLow

Technical Metrics

Nutrition Facts

Per 112g (4 oz)
Calories520 kcal
Total Fat53.0 g
Saturated Fat19.5 g
Trans Fat0.1 g
Cholesterol60 mg
Protein10.3 g
Total Carbohydrate0.0 g
Dietary Fiber0.0 g
Total Sugars0.0 g
Calcium5 mg
Iron0.8 mg
Potassium190 mg

Chef’s Secret

For perfectly crispy crackling, score the skin, rub with salt, and air-dry in the refrigerator overnight before roasting. Start high heat, then reduce.

Substitutions

Best Match

Bacon (thick-cut)

1:1

Excellent for adding smoky, fatty flavor and crisp texture to dishes where pork belly is diced or rendered.

Pancetta

1:1

Unsmoked, cured pork belly, ideal for adding salty, rich pork flavor to Italian dishes or when rendered.

Salt Pork

1:1

Very salty, cured pork, good for rendering fat and flavoring stews or greens. Requires desalination.

Duck Fat (for rendering)

As needed

When only the rich rendered fat is required for cooking and flavoring.

Buying Guide

Look for a good balance of lean meat and fat, with the skin still attached for crispy crackling.

Flavor Pairings

Soy sauce Star anise Ginger Garlic Apples Cabbage Potatoes Braising liquids.