There is something almost primal about biting into a cube of perfectly rendered pork belly—that first shatter of crackling skin giving way to layers of melting fat and succulent meat. It is the kind of eating experience that makes you close your eyes and forget, just for a moment, that the rest of the world exists.
These Crispy Carnivore Pork Belly Bites are about as simple and satisfying as cooking gets. We are talking just pork, salt, and heat—no breading, no filler, no apologies. The technique is what makes the magic: low and slow rendering to melt the fat, then a blast of high heat to puff and crisp that skin into golden, shattering perfection.
Pair them with a quick spicy aioli for dipping, and you have got a zero-carb appetizer that will disappear faster than you can make a second batch. Consider yourself warned.
Why This Recipe Works
- Zero carbs, maximum flavor: Pure pork belly with simple seasonings keeps this strictly carnivore.
- Crispy-tender contrast: Low-and-slow rendering followed by high-heat crisping delivers the perfect texture.
- Minimal effort: Season, roast, rest, crisp. That is it.
- Versatile: Serve as an appetizer, snack, or pile them on a salad for a full meal.
Ingredients
For the Pork Belly
- 2 lbs skin-on pork belly
- 1 tbsp coarse sea salt
- 1 tsp freshly ground black pepper
- 1/2 tsp garlic powder (optional)
For the Spicy Aioli
- 1/2 cup mayonnaise (avocado oil-based preferred)
- 1 tbsp hot sauce (or more to taste)
- 1 clove garlic, minced
- 1/2 tsp smoked paprika
- Squeeze of lemon juice
Instructions
- Score the skin: Using a very sharp knife, score the pork belly skin in a crosshatch pattern, about 1/4 inch deep. This helps the fat render and the skin crisp.
- Season generously: Pat the pork belly completely dry with paper towels. Rub salt into the scored skin and season all sides with pepper and garlic powder.
- Slow roast: Place on a wire rack over a baking sheet. Roast at 300°F (150°C) for 2 hours, allowing the fat to slowly render.
- Blast it: Crank the oven to 450°F (230°C) and roast for another 20-30 minutes until the skin is puffed, golden, and crackling.
- Rest and cube: Let rest 10 minutes, then cut into 1-inch cubes.
- Make the aioli: Whisk together mayonnaise, hot sauce, garlic, paprika, and lemon juice.
- Serve: Pile the crispy bites on a plate with aioli for dipping. Devour immediately.
Nutrition (per serving, serves 6)
- Calories: 520
- Fat: 48g
- Protein: 22g
- Net Carbs: 0g (pork belly) / 1g (with aioli)
Tips
- Dry skin = crispy skin: Pat it dry, then let it air-dry uncovered in the fridge overnight for maximum crackle.
- Do not skip the scoring: It makes a huge difference in texture.
- Swap the aioli: Try chimichurri or a simple mustard for variety.