Keto Pork Belly with Cauliflower Mash Recipe

Keto pork belly with cauliflower mash is the ultimate indulgent low-carb dinner, featuring crispy-skinned pork belly served over silky, buttery cauliflower puree. The slow-roasted pork belly renders out beautifully with crackling skin and melt-in-your-mouth fat, all paired with creamy cauliflower that stands in perfectly for mashed potatoes. With just 7g net carbs per serving, 23g of protein, and satisfying keto-friendly fats, this dish is a showstopper for any dinner table.

Ingredients

Pork Belly

• 800g pork belly, skin-on
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tbsp olive oil

Cauliflower Mash

• 1 large cauliflower head (about 700g), cut into florets
• 3 tbsp butter
• 1/4 cup (60ml) heavy cream
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp white pepper
• 2 tbsp chives, chopped (for garnish)

Instructions

1. Score the pork belly skin with a sharp knife in a crosshatch pattern, cutting only through the skin, not the fat.
2. Pat the pork belly completely dry with paper towels. This step is critical for crispy crackling.
3. Rub salt into the scored skin, pressing it into the cuts.
4. Mix black pepper, garlic powder, and smoked paprika; rub all over the meat side.
5. Place pork belly skin-side up on a wire rack set over a baking tray. Refrigerate uncovered for 1 hour (or overnight) to dry the skin further.
6. Preheat oven to 425°F (220°C). Brush skin lightly with olive oil.
7. Roast pork belly at 425°F for 30 minutes to crisp the skin.
8. Reduce oven to 325°F (165°C) and roast for another 60 minutes until the meat is tender.
9. While pork finishes, steam cauliflower florets for 10 minutes until very soft.
10. In a small pan, melt butter over medium heat. Add garlic and cook for 1 minute.
11. Transfer steamed cauliflower to a food processor or blender. Add garlic butter, heavy cream, salt, and white pepper. Blend until completely smooth.
12. Rest pork belly for 10 minutes before slicing.
13. Serve sliced pork belly over cauliflower mash, garnished with chives.

Tips & Variations

• The drier the pork skin before roasting, the crispier the crackling will be. Overnight drying in the fridge is ideal.
• If the skin is not crispy enough after the first roast, turn on the broiler for 3-5 minutes at the end, watching carefully.
• Add roasted garlic or cream cheese to the cauliflower mash for extra depth.
• Serve with a side of steamed green beans or roasted asparagus to round out the keto meal.
• Leftover pork belly slices reheat well in a cast iron pan over medium-high heat for 3 minutes per side.

Nutrition Breakdown

Calories: 1247 kcal

Protein: 22.9g

Fat: 124g

Carbs: 11.2g

Net Carbs: 7g

Fiber: 4g

Calculate your ideal keto fat and protein targets with the Keto Calculator on Nutrify.

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