Today I want to share my favorite carnivore pork belly recipe that has become a regular feature in my kitchen.
This dish transforms a simple cut of meat into something truly special with minimal ingredients and straightforward preparation. Perfect for those following a carnivore diet or anyone who appreciates good meat cooked well.
The beauty of this recipe lies in its simplicity. With just pork belly and some seasonings, you can create a meal that’s both satisfying and packed with flavor.
The cooking method brings out the natural richness of the pork belly while keeping the meat tender and juicy on the inside with a perfectly crisp exterior.
What makes this recipe stand out is the wrapping technique. By sealing the pork belly in parchment paper and foil, you’re essentially creating a cooking environment that locks in all the natural flavors and juices.
Then, the final uncovered bake gives you that irresistible crispy skin that pork belly is famous for.
👍 Why You’ll Love This Recipe
Simple Ingredients: This recipe needs just pork belly and seasonings – nothing else! You don’t need to hunt down strange ingredients or buy a long list of items. For people on the carnivore diet, it’s perfect because it sticks to the basics without any plant ingredients.
Crispy Exterior: The cooking method creates that amazing crispy outer layer that makes pork belly famous. The final 20 minutes of uncovered baking gives you that perfect crackle on the outside that provides such a satisfying contrast to the tender meat inside.
Melt in Your Mouth Interior: While the outside gets crispy, the inside stays incredibly tender and juicy. The wrapping technique keeps all the natural moisture locked in, resulting in meat that practically melts in your mouth.
✨ Recipe Ingredients
For this carnivore pork belly recipe you will need:
- 3 pounds Pork Belly
- Italian Seasonings or Your Favorite Seasonings (I recommend this one – amazon)
- ✓ Weekly Meal Plans
- ✓ New Carnivore Recipes Weekly
- ✓ Carnivore Diet Tips
👨🍳 How To Make
Follow this easy and delicious pork belly carnivore diet recipe:
Step 1
Pat the pork belly dry and preheat the oven to 400°F.
Step 2
Season the pork belly thoroughly with your favorite seasonings (I recommend Italian seasonings).
Step 3
Wrap the pork belly tightly in parchment paper, then wrap again with aluminum foil. Ensure the wrapping is as tight as possible (to prevent any leaks).
Step 4
Bake in the oven for 1 hour and 15 minutes. Then, unwrap the aluminum foil and parchment paper and bake uncovered for 20 minutes to crisp the exterior.
Step 5
Remove from the oven and let the pork belly rest for at least 30 minutes before slicing and serving.
💡Tips
1. Choose the Right Cut
Look for a piece with a good balance of meat and fat layers. If possible, buy pork belly with the skin on, as this will create the best crackling.
Ask your butcher for a piece that’s even in thickness throughout – this ensures it cooks evenly from end to end.
For this recipe, try to find a piece that’s about 2 – 2.5 inches thick. Thinner pieces might cook too quickly and become dry, while thicker pieces might need more time.
2. Pat It Completely Dry
Don’t skip the step of patting the pork belly dry. Use paper towels and press firmly across the entire surface, including the sides. Any moisture left on the surface will create steam during cooking, which prevents proper crisping.
3. Season Generously
Don’t be shy with the seasonings! Pork belly is a thick cut of meat and needs more seasoning than you might think.
When using Italian seasonings, make sure to rub them into all surfaces, including the sides. For a truly carnivore approach, you can stick with just salt (and maybe some pepper), but be generous with it.
Apply the seasonings by pressing them firmly into the meat to help them adhere. For the best flavor, season your pork belly at least 30 minutes before cooking, or even better, season it the night before and let it sit in the refrigerator overnight.
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Frequently Asked Questions
Can I cut the cooking time by using a higher temperature?
No, don’t try to rush this recipe. The two stage cooking process is important- the high temperature creates the crispy skin, while the longer, lower temperature slowly breaks down the tough meat fibers and melts the fat properly.
If you try to cook it all at a high temperature, you’ll end up with burnt skin and tough meat.
How long does it stay good in the fridge?
It will stay good in the refrigerator for 3-4 days. Store it in an airtight container or wrap it well in parchment paper, then foil.
Don’t wrap it while it’s still warm – wait until it’s completely cool to prevent the skin becoming soggy. When you want to eat it, you can enjoy it cold or reheat it.
Carnivore Pork Belly
Print RecipeIngredients
- 3 pounds Pork Belly
- Italian Seasonings or Your Favorite Seasonings (I recommend this one – amazon)
Instructions
- Pat the pork belly dry and preheat the oven to 400°F.
- Season the pork belly thoroughly with your favorite seasonings (I recommend Italian seasonings).
- Wrap the pork belly tightly in parchment paper, then wrap again with aluminum foil. Ensure the wrapping is as tight as possible (to prevent any leaks).
- Bake in the oven for 1 hour and 15 minutes. Then, unwrap the aluminum foil and parchment paper and bake uncovered for 20 minutes to crisp the exterior.
- Remove from the oven and let the pork belly rest for at least 30 minutes before slicing and serving.
This was by far the simplest most delicious recipe for pork belly I have ever tried!! I tried it several ways w/different seasoning & even finished w/BBQ sauce. This is now my go to method of cooking Pork Belly!!!
This isn’t the exact recipe I tried but for some reason I can’t find the one I used. I tried the pork belly that had crispy skin. Holy cow. This was so good. It was like eating the best roasted pork that had that crispy skin. I was in heaven while eating it and I’m sure I ate too much. It was so good. Never thought salt and pepper would be so good as the only seasoning. I’m a day away from completing my 7th week on carnivore. I feel amazing and I can’t wait to continue to see the benefits. Thanks for the fantastic recipe
I would love to give this a try but aluminum is not something I like to use in my cooking.
Does anyone have any good suggestions on another way to cook this without using aluminum?
Wrap the meat in 2 layers of parchment paper, and then add the aluminum foil layer.