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.

Added to SMWoodfin.WordPress.com on October 31st, 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.