Coffee Smoked Pork Belly


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There is no denying that the world is getting smaller and coming closer together. Call it the effects of globalization.  With that comes many changes such as exposure to different cultural ideas and foods.  This recipe is a direct result of that, globalization.  My father-in-law (an excellent cook by the way) was watching his Taiwanese TV show when they brought up the idea of pork belly being roasted over coffee grinds.  When he told me about it, I heard Joey’s voice say “what’s not to like, pork – good, coffee – good, pork belly – gooooood” (Friends fan only).  So he gave this dish a go and I thoroughly enjoyed it!  I modified a couple of steps to give it a little more depth but this is his inspiration, so thank you ‘Ba’.

This dish is strictly meat infused with flavors, no carbs!  So all you keto people out there, feel free to make 1,5, or 100 of these with no guilt on the carb count.

You will need coffee grinds for this dish.  If you are interested, you can look at this siphon post on an excellent way to brew coffee and also get coffee grinds!  Also, a roasting rack would be handy but you can improvise if you don’t have one.

Now, let’s get started!

Prepping Time 10M

Marination Time 12H

Cook Time 1H

Total Time 13H10M

Net Carb/Serv 0g

Servings 8-10 pieces

Ingredients

  • 1 1/2 lb Slice of Pork Belly (the Costco one is about 10″ in length)
  • 1 1/2 tbsp Salt
  • 1 tbsp Black Pepper
  • 3 Garlic Cloves
  • 5-8 tbsp Coffee Grind (depends on how big your frying pan is)

Directions

1) Gather all the ingredients.

2) Grind garlic or mince as finely as you can.

3) Combine salt, pepper, garlic in a mixing bowl and rub into pork belly.

4) Transfer pork belly (onto a plate, cover and refrigerator for at least 12 hours.

5) After 12 hours, wash off rub under water.  Set pork belly aside.

6) Fill stove top pot with enough water to completely submerge entire pork belly. Bring to boil.

7) Once boiling, add the entire pork belly. Bring heat down to low, then cover and cook for 40 minutes.

8)  After 40 minutes, remove pork belly from water and place on cutting board (you can save the broth to make fantastic miso/tonjiru soup). Cut into bite-size pieces that are about 1/2 inch in width.

9) In a deep frying pan, place aluminum foil on the bottom.

10) Place coffee grinds on aluminum foil and then roasting rack on top of aluminum foil.

11) Place cut pork belly slices on roasting rack and cover pan. Set to heat to medium-high. Smoke for 15-20 minutes (After 3-4 minutes of starting, you should see light smoke coming out of the pan.  If not, adjust heat until you get this result).

12) After 15-20 minutes color should be to light brown.  Plate pork belly.

You just made yourself a coffee-smoked pork belly inspired by ‘Ba’!  If you are looking for other low-carb/keto pork belly recipes, be sure to check out our Recipe Index with over 150+ Asian inspired low-carb/keto recipes!

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Coffee Smoked Pork Belly

The BEST Asian Low-Carb/Keto recipe for Pork Belly. Infused with coffee smoke for bold taste . Net Carb/Serv 0g. Step by step directions with pictures makes this recipe so quick, easy and worth the effort.
5 from 2 votes
Course: Main Course
Cuisine: Asian Fusion
Keyword: japaneseporkbelly, ketoporkbelly, ketoporkbellyrecipe, lowcarbporkbelly
Prep Time: 10 minutes
Cook Time: 1 hour
Marination Time: 12 hours
Total Time: 13 hours 10 minutes
Servings: 8 Pieces
Print Recipe

Ingredients

  • 1 1/2 lb Pork Belly (the Costco one is about 10" in length)
  • 3 tbsp Salt
  • 2 tbsp Black Pepper
  • 6 Cloves Garlic
  • 5-8 tbsp Coffee Grind

Instructions

  • Gather all the ingredients.
  • Grind garlic or mince as finely as you can.
  • Combine salt, pepper, garlic in a mixing bowl and rub into pork belly.
  • Transfer pork belly (onto a plate, cover and refrigerator for at least 12 hours.
  • After 12 hours, wash off rub under water. Set pork belly aside.
  • Fill stove top pot with enough water to completely submerge entire pork belly. Bring to boil.
  • Once boiling, add the entire pork belly. Bring heat down to low, then cover and cook for 40 minutes.
  • After 40 minutes, remove pork belly from water and place on cutting board (you can save the broth to make fantastic miso/tonjiru soup). Cut into bite-size pieces that are about 1/2 inch in width.
  • In a deep frying pan, place aluminum foil on the bottom.
  • Place coffee grinds on aluminum foil and then roasting rack on top of aluminum foil.
  • Place cut pork belly slices on roasting rack and cover pan. Set to heat to medium-high. Smoke for 15-20 minutes (After 3-4 minutes of starting, you should see light smoke coming out of the pan. If not, adjust heat until you get this result).
  • After 15-20 minutes color should be to light brown. Plate pork belly.

 

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