Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups beef stock
  • 2 pounds pork belly
  • 4 tablespoons olive oil 
  • 1 batch Low Carb Barbecue Dry Rub (get the recipe here)
  • 2 tablespoons Instant Espresso Powder (I use this brand)

Instruction

  • Preheat the oven to 350°F.
  • Heat the beef stock in a small saucepan over medium heat until hot but not boiling.
  • In a small bowl, mix together the barbecue dry rub and espresso powder until well combined.
  • Place the pork belly, skin side up in a shallow dish and drizzle 2 tablespoons of the olive oil over top, rubbing it over the entire pork belly.
  • Sprinkle the rub all over the pork belly and rub in well to evenly distribute.
  • Pour the hot stock around the pork belly and cover the dish tightly with aluminum foil. Bake for 45 minutes. Slice into 8 thick slices, or 16 slices if you like a crispier pork belly.
  • Heat the remaining olive oil in a skillet over medium-high heat and sear each slice for 3 minutes on each side or until desired level of crispiness is reached.