These low carb 3-ingredient pork bites remind me of the kind of thing neighbors used to bring to every backyard potluck when I was raising my kids out here in the country. They’re made from simple pork belly, the same cut old-timers used for their salt pork and bacon, but roasted hot until the skin turns into crackling and the meat stays juicy and rich. They’re the kind of crispy, savory bites that disappear in minutes once you set them on the picnic table, and they’re easy enough to throw together for a weeknight or the big family barbecue.
Serve these pork bites hot right out of the oven in the same glass baking dish you roasted them in, with toothpicks or small forks for easy nibbling. They pair nicely with crunchy coleslaw, sliced cucumbers in vinegar, or a simple green salad to cut through the richness. For a backyard spread, set them next to a tray of raw veggies and a tangy dip, or offer a small bowl of sugar-free mustard or hot sauce on the side. A cold pitcher of unsweetened iced tea or sparkling water with lemon balances their salty, savory flavor.
Low Carb 3-Ingredient Pork Bites
Servings: 6
Ingredients
2 pounds pork belly, skin on, cut into 1-inch cubes
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Directions
Preheat your oven to 425°F (220°C). Place a sturdy glass baking dish on the middle rack while the oven heats so the dish gets good and hot.
Pat the pork belly cubes very dry with paper towels. This is what helps the skin turn into crisp crackling instead of staying chewy.
Place the pork cubes in a large bowl. Sprinkle evenly with the kosher salt and black pepper. Toss well with your hands until every piece is lightly and evenly seasoned.
Carefully remove the hot glass baking dish from the oven and set it on a heatproof surface. Arrange the pork belly cubes in a single layer, skin side up as much as possible, leaving a little space between each piece so the hot air can circulate.
Place the dish back in the oven and roast for 25–30 minutes, until the fat has started to render and the meat is turning a rich amber color.
Without removing the dish, increase the oven temperature to 450°F (230°C) and continue roasting for another 15–25 minutes, or until the skin is puffed, blistered, and deep golden, and the meat is sizzling and crisp around the edges. If your oven has hot spots, rotate the dish halfway through this time.
When the pork bites are crisp and the skin looks like crackling, carefully remove the dish from the oven. Let the pork rest in the hot fat for about 5–10 minutes; this helps the juices settle and the skin stay crisp.
Use tongs or a slotted spoon to transfer the pork bites to a serving plate or leave them right in the glass baking dish. Spoon a little of the rendered fat over the top if you like extra richness. Serve hot while the skin is still crackling.
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