KETO VERDICTYES
Raw fresh pork belly has 0g net carbs, 9.3g protein and 53g fat per 100 g in this USDA reference. These numbers describe raw weight; they are not a cooked-portion estimate.
Is Pork Belly Keto?
Other
YOUR PORTION
How much are you having?
Scale the published reference values to your portion.
Per 100 g (raw, fresh belly). USDA FoodData Central.
How this is calculated
total carbohydrate - fiber. Each published value is multiplied by your portion divided by the reference amount. No extra fiber, sugar alcohol or allulose deductions are applied here.
Grams and milliliters are not interchangeable. Household measures require a food-specific conversion; check your scale or product label.
0gnet carbs in your portion
- Total carbs
- 0g
- Fiber
- 0g
- Protein
- 9.3g
- Fat
- 53g
- Calories
- 518
Weigh the raw ingredient when using this reference.
Cooking changes water and retained fat; a cooked 100 g portion needs a matching cooked reference or recipe calculation.
Count sauces, glazes and other added ingredients separately.
- Net carbs (100 g reference)0g
- Calories (100 g reference)518
- Reference preparationraw, fresh belly
NUTRITION FACTS
Per 100 g (raw, fresh belly)
Net Carbs
0g
Total Carbs
0g
Fiber
0g
Protein
9.3g
Fat
53g
Calories
518
Source: USDA FoodData Central reference record
Source fit: generic reference; variety, brand, or preparation may differ
Net-carb calculation: total carbohydrate - fiber
Generic reference: Pork, fresh, belly, raw. USDA record retrieved and checked September 6, 2026. Raw fresh pork belly reference. Do not apply these values to 100 g cooked belly, bacon or a glazed dish: cooking changes water and retained fat, and added ingredients need separate calculation.
Nutrition record reviewed 2026-09-06. Maintained by KetoLens Team.
WHY IT'S KETO-FRIENDLY
- The reference provides 0g net carbs per 100 g.
- Use the portion calculator with the amount you actually use.
- Added ingredients and a different preparation can change the finished dish’s nutrition.
PREPARATION SUGGESTIONS
CRISPY ROASTED
Score the skin, salt well, and roast high to crackling; finish low to render fat and keep meat tender.
BRAISED PORK BELLY
Braise in low-carb stock with garlic, ginger, and soy-sauce-low-sodium or tamari until meltingly tender.
GRILLED PORK BELLY
Slice into thick slabs and grill over charcoal for a smoky, crisp exterior.
CARNITAS-STYLE
Slow-cook in its own fat (or lard), then crisp in a hot pan for shredded, golden edges.
PAN-SEARED STEAKS
Cut into steak-size pieces and hard-sear; baste with garlic and herbs for a glossy finish.