Diabetic-friendly Dinner: Pork Belly and Avocado

Originally published on August 15, 2015, at SharondaWoodfin.net.
Edited and republished at Sharonda.net on March 10th, 2017.

Baked pork belly and avocado on a light green plate.
Pork belly and avocado.

The wife and I have been eating a lot of pork belly since the nearest Costco started carrying it!  I didn’t know what pork belly was before I came to California, or before I started buying and cooking it. So, for my friends and family back in Missouri, and anyone else who doesn’t know (beyond the obvious) what pork belly is: It’s the cut that most American bacon is made from.

At its current Costco price of $2.99/lb., it’s also considerably cheaper than bacon. It fits rather nicely both my need for low-carb foods and my family’s food budget. I’ve been cooking it weekly since sometime in July, and have finally settled on a go-to seasoning blend for when I bake several pounds of it: iodized salt, coarse black pepper, granulated garlic, chipotle chile pepper, ground ginger, and ground allspice.

It’s tasty, with a lovely combination of textures, from the crustiness of the top layer of fat to the melt-in-your mouth tenderness of everything below.

Best of all, prep is minimal. Just season, turn, season, and bake. (Make sure you use a nice, deep pan, because a lot of fat cooks out.) After a couple of hours in the oven, dinner’s on. And we’re left with several days worth of leftovers for pork belly lunches, quick dinners, or snacks.

If you’ve found a low-carb bread that really is low-carb, this pork belly makes for ridiculously good sandwiches!

Pile of baked pork belly on a bright orange plate.
Plate of pork belly.