Keto Asian Pork Belly


BBQ Pitmaster

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This Asian pork belly recipe has a ton of flavor in the marinade. I save the bagged juices when finished cooking and make a sweet and sour reduction to serve with the crispy pork. It is also very Keto friendly!
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Ingredients for 4

  • 2 pounds skinless pork belly

  • Marinade ingredients:

  • 1/2 cup tamari sauce

  • 1 tsp sesame oil

  • 1 tsp chili pepper flakes

  • 1/4 tsp fresh ground pepper

  • 1 Tbsp xylitol or sugar substitute

  • 3 cloves garlic minced

  • 1” knob ginger minced

  • 1 tsp Chinese 5 spice or the following spices:

  • 1/4 tsp ground cinnamon

  • 1/4 tsp anise seed

  • 1/4 tsp fennel seed

  • A pinch of ground cloves

  • Reduction sauce ingredients:

  • Reserved bag juice from cooked pork belly

  • Tamari sauce or soy sauce

  • Rice wine vinegar

  • Sugar substitute

  • Sesame seeds

  • Fresh pepper


  • Step 1

    Set your Anova Sous Vide Precision Cooker to 170ºF / 76.7ºC

  • Step 2

    In a mixing bowl add all marinade ingredients and mix well.

  • Step 3

    Mix in the spice ingredients too.

  • Step 4

    Place pork belly into Foodsaver bag and pour in mixture. Seal on moist setting, Massage the bag to distribute the marinade. Refrigerate over night

  • Step 5

    Preheat sous vide to 170 and cook pork belly for 9 hours

    • Making the Reduction Sauce

    • Step 0

      When finished cooking, you can plunge the warm bag into ice water to cool down, refrigerate and finish within 1-2 days or continue on to the finishing stage.

    • Step 1

      Save all the flavorful bagged juices for the reduction.

    • Step 2

      Pour the reserved bag juices in a small saucepan, bring to a simmer and reduce by half.

    • Step 3

      Doctor up the sauce; add a splash of rice wine vinegar, tamari, 1 tsp sugar substitute, 1 tsp of sesame seeds and fresh pepper, all to taste.

    • Step 4

      This is what the pork belly looks like before the glaze & broil.

    • Step 5

      Place the pork belly fat side up and brush or baste the glaze sauce over surface. Broil until brown and crispy looking.

    • Step 6

      170 degrees for 9 hours left this pork belly very juicy and perfectly cooked.

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170 F / 76.7 C Recipe Temp
Recipe Time
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