20-minute crispy pork belly and Brussels sprouts bowl pairs melt-in-your-mouth golden pork cubes with charred sprouts in a glossy, savory glaze. The pork renders in its own fat while the sprouts pick up everything the pan has to give. It's a spectacular keto weeknight dinner with almost no cleanup.
Forget takeout! Get ready to fall in love with the most satisfying weeknight meal that hits all the right notes. We’re talking melt-in-your-mouth, crispy pork belly mingling with perfectly charred Brussels sprouts, all tossed in a ridiculously simple yet flavor-packed sauce. This entire bowl of keto-friendly goodness comes together in just 20 minutes, proving that you don’t need to spend hours in the kitchen to create something truly spectacular. It’s savory, it’s satisfying, and it’s about to become your new favorite low-carb dinner.
Ingredients
• 1.25 pounds / 570g (20.1 oz) pork belly, cut into 1-inch cubes
• 1 pound / 450g (15.9 oz) Brussels sprouts, trimmed and halved
• 3 oz (85.1 g) / 6 Tbsp butter, unsalted
• 2 cloves garlic, minced
• 1/2 leek, white and light green parts only, thinly sliced for garnish
• For the Sauce
• 2 Tbsp (30 ml) tamari soy sauce or coconut aminos
• 1 Tbsp (15 ml) rice vinegar
• Salt and black pepper, to taste
Instructions
1. Directions
2. Render and Crisp the Pork Belly: Place the pork belly cubes in a single layer in a large, cold skillet or wok. Turn the heat to medium-high and cook for 8-10 minutes, turning occasionally. You’re looking for the fat to render out and the pork to become golden brown and crispy on all sides.
3. Sauté the Aromatics: Using a slotted spoon, transfer the crispy pork to a plate, leaving the rendered fat behind. Drain all but 2 tablespoons (30 ml / 1 fl oz) of the fat from the skillet. Add the butter and let it melt into the pork fat. Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
4. Char the Brussels Sprouts: Add the halved Brussels sprouts to the skillet. Stir to coat them in the fat, then spread them out. Cook for 5-7 minutes, stirring only occasionally, until they become tender-crisp and develop a beautiful char.
5. Combine and Finish: Return the crispy pork belly to the skillet with the sprouts. In a small bowl, whisk together the tamari and rice vinegar. Pour the sauce over everything in the pan and toss to coat. Let it bubble and reduce for about 1 minute until it slightly thickens and glazes the .
6. Serve Immediately: Season with salt and pepper to your liking. Divide the mixture among four bowls and finish with a generous sprinkle of fresh, sliced leek.
Nutritional Information
• Nutrition Information
• (Approximate values per serving)
• Calories: 993
• Fat: 95g
• Protein: 25g
• Total Carbohydrates: 7g (0.25 oz)
• Fiber: 3g
• Net Carbohydrates: 4g (0.14 oz)
• (Note: The protein content in the original recipe was likely a miscalculation for the entire dish. This revised estimate reflects a more typical value for one serving.)
Pro Tips
• Start the pork belly in a cold pan. This allows the fat to render slowly and evenly, resulting in perfectly crispy (not burnt) pork.
• Don’t overcrowd the skillet. Give the pork belly and Brussels sprouts enough space to make direct contact with the pan. This is the key to getting a great sear and char instead of just steaming them.
• For a deeper char on your sprouts, place them cut-side down in the hot fat and let them cook undisturbed for 3-4 minutes before you begin stirring.
FAQ
Q: How do I get my pork belly extra crispy
A: The secret to perfectly crispy pork belly is to start the cubes in a cold skillet. This allows the fat to render slowly and evenly, crisping the outside without burning it. Also, ensure you don’t overcrowd the pan so each piece gets direct heat.
Q: Is this pork belly and brussels sprouts recipe keto-friendly
A: Yes, this is an excellent keto-friendly recipe. With only 4g (0.14 oz) of net carbohydrates per serving, it’s a satisfying and flavorful low-carb dinner that fits perfectly into a ketogenic diet.
Q: Can I use a different vegetable instead of Brussels sprouts
A: Absolutely. If you’re not a fan of Brussels sprouts, you can easily substitute them with other low-carb vegetables like broccoli florets, green beans, or chopped asparagus. Adjust the cooking time as needed to ensure they become tender-crisp.
Q: What can I substitute for tamari in the sauce
A: Coconut aminos are a great gluten-free and soy-free substitute for tamari that also keeps the recipe keto-friendly. If you don’t have dietary restrictions, a low-sodium soy sauce would also work well.
Pro Tips
- Start the pork belly cubes in a cold skillet and bring the heat up slowly — rendering the fat gradually is what makes them crispy instead of burnt.
- Cook the pork 8-10 minutes turning occasionally, then drain all but 2 tablespoons of the rendered fat before the sprouts go in.
- Lay the halved Brussels sprouts cut-side down and leave them undisturbed for 3-4 minutes before stirring — that's how they develop a deep char.
- Don't overcrowd the skillet; the pork and sprouts need direct contact with the pan to sear and char rather than steam.
- Finish with the tamari (or coconut aminos) and rice vinegar, letting it bubble for about a minute so it reduces into a glaze that clings to everything.
Frequently Asked Questions
Is this pork belly and Brussels sprouts bowl keto-friendly?
Yes — each serving has about 7g of total carbohydrates and 4g of net carbs (after 3g fiber), with 25g of protein and 95g of fat — a proper high-fat keto plate.
Can I use coconut aminos instead of tamari?
Absolutely — coconut aminos is the soy-free option in this recipe and works in the same amount. The finished glaze is just slightly sweeter and milder.
How do I keep the pork belly crispy?
Render it slowly from a cold pan, give the cubes space, and add the sauce only at the very end so it glazes rather than steams the meat. It's crispiest eaten straight from the skillet.
Can I make this dish ahead of time?
It's best fresh — reheating softens the crackling. If you must, re-crisp the pork cubes in a hot dry skillet before tossing them back with the sprouts and sauce.
Recipe card below.
More Recipes You’ll Love
20-Minute Crispy Pork Belly and Brussels Sprouts Bowl
Ingredients
Method
- Directions
- Render and Crisp the Pork Belly: Place the pork belly cubes in a single layer in a large, cold skillet or wok.
- Turn the heat to medium-high and cook for 8-10 minutes, turning occasionally. You're looking for the fat to render out and the pork to become golden brown and crispy on all sides.
- Sauté the Aromatics: Using a slotted spoon, transfer the crispy pork to a plate, leaving the rendered fat behind.
- Drain all but 2 tablespoons (30 ml / 1 fl oz) of the fat from the skillet.
- Add the butter and let it melt into the pork fat.
- Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Char the Brussels Sprouts: Add the halved Brussels sprouts to the skillet.
- Stir to coat them in the fat, then spread them out.
- Cook for 5-7 minutes, stirring only occasionally, until they become tender-crisp and develop a beautiful char.
- Combine and Finish: Return the crispy pork belly to the skillet with the sprouts.
- In a small bowl, whisk together the tamari and rice vinegar.
- Pour the sauce over everything in the pan and toss to coat.
- Let it bubble and reduce for about 1 minute until it slightly thickens and glazes the .
- Serve Immediately: Season with salt and pepper to your liking.
- Divide the mixture among four bowls and finish with a generous sprinkle of fresh, sliced leek.
- Don't overcrowd the skillet. Give the pork belly and Brussels sprouts enough space to make direct contact with the pan. This is the key to getting a great sear and char instead of just steaming them.
