Is Pork Belly Keto?

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Pork Belly sticker illustration
KETO VERDICTYES

Pork belly is excellent for keto: 0g net carbs and a very high fat-to-protein ratio (~53g fat per 100g) for sustained energy and satiety. Keep portions mindful—it’s calorie dense.

Pork belly is excellent for keto: 0g net carbs and a very high fat-to-protein ratio (~53g fat per 100g) for sustained energy and satiety. Keep portions mindful—it’s calorie dense.

  • Net carbs (100g)0g
  • Protein (100g)9–12g
  • Fat (100g)53g
  • Keto verdictKeto-friendly

NUTRITION FACTS

Per 100g (raw)

Net Carbs
0g
Total Carbs
0g
Fiber
0g
Protein
9–12g
Fat
53g
Calories
518

Source: USDA FoodData Central

WHY IT'S KETO-FRIENDLY

  • Zero net carbs: pure fat + protein supports ketosis
  • High fat content delivers an easy path to keto macro targets
  • Adequate protein (when portioned) supports muscle maintenance
  • Naturally satisfying—rich flavor and texture curb cravings
  • Nutrient-dense: provides B vitamins (incl. thiamin, B12), selenium, and choline
  • Versatile: roasts, braises, grills, or pan-sears beautifully

HEALTH BENEFITS

  • Heme iron and B vitamins support energy metabolism and red blood cell formation
  • Selenium and phosphorus contribute to antioxidant defenses and bone health
  • Choline supports liver and brain function
  • Collagen-rich tissues add gelatin, which may aid joint and gut comfort
  • Carb-free profile helps stabilize post-meal glucose on keto
  • High satiety can assist appetite control when portioned wisely

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.

PORK BELLY BACON

Cure and smoke to make sugar-free bacon; slice thick for maximum chew and flavor.

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.

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