There's a reason pork belly has become such a staple at restaurants in recent years.

Not only does it taste amazing, it's also a versatile piece of meat that can be prepared a number of different ways. (It's also very affordable!)

Pork belly's increase in popularity is why we created this pork belly and egg keto sandwich—an homage to one of our new favorite low-carb proteins to whip up when we're really in the mood for something delicious. 

This keto sandwich places a fried egg between two pieces of tender, fatty pork belly. 

We serve it with a side of creamed cauliflower to make this a complete low-carb or keto-friendly meal. Trust us, even your friends who aren't on diets will love this one!

Ingredients Used

• Pork belly
• Butter
• Eggs
• Cream cheese
• Whipping cream
• Riced cauliflower
• Cinnamon

Why Pork Belly is Awesome

The addictive taste is just one of the reasons we love pork belly. If you need more reasons, here’s a rundown of pork belly’s health benefits, plus all the ways you can prepare it due to its versatility. 

Health Benefits of Pork Belly

Here are some of the health benefits of pork belly [*]:

• Loaded with B vitamins
• Provides 7 different essential minerals, like phosphorus, selenium, and zinc
• Contains almost 10g of protein per serving 
• No carbs!

And if you're on a keto diet, there's plenty of fat in pork belly that will keep you full and satisfied for hours after you eat.

How to Cook Pork Belly

Slow heat is the way to go with pork belly, at least for the first 30 to 45 minutes.

This allows the fat in the pork to cook into the meat, helping to tenderize it and give it a ton of flavor. Slow roasting, in our opinion, is the way to go.

But it doesn't have to end there. You can start it in the oven (between 220 to 250 degrees), then turn up the heat to crisp up the skin, or transfer it to the grill. 

There are a lot of ways you can prepare pork belly! (Some people even use their Instant Pot.)

Whichever method you choose, crank the heat up for the last 10 to 15 minutes to help crisp up the outside. The contrast of crispy skin and fatty meat will be well worth it.

And if you aren't in the mood to cook pork belly, check out Trader Joe's. They sell a fully cooked frozen variation that can be heated up then served with minimal effort.

Ways to Enjoy Pork Belly

Here are some of our favorite ways to enjoy pork belly on a low-carb diet:

• Use it to make homemade ramen
• With our homemade low-carb BBQ sauce
• Make pork belly carnitas and serve it with our low-carb Chunky Avocado Salsa
• Make crispy pork belly bites in the oven and serve as appetizers

Other Low-Carb Recipes to Try

• Low-Carb Cobb Salad with Cheese Crisp Croutons
• Portobello Keto Cheeseburger
• Air Fryer Paleo Wings

Pork Belly and Fried Egg Sandwich Recipe

Recipe Information:

• Yield: 2 
• Serving size: 1 sandwich + 1/2 cup cream of cauliflower 
• Prep Time: 5 minutes
• Cook Time: 15 minutes

Ingredients:

• 4 ounces cooked pork belly (see note)
• 3 tablespoons butter, divided
• 2 eggs
• 4 tablespoons cream cheese
• ¼ cup heavy whipping cream
• 1 cup riced cauliflower, thawed if previously frozen
• ½ teaspoon cinnamon
• Kosher salt, to taste

Note: Trader Joe’s makes a great pork belly that is fully cooked and ready to heat and slice.  You can find prepared riced cauliflower in both the frozen foods as well as the fresh produce sections of most supermarkets.

Preparation:

Sandwich: 

1. Heat cooked pork belly according to package directions until warm throughout.
2. Slice pork belly into 4 even slices, 1-ounce each, and keep warm.
3. Heat 1 tablespoon butter in non-stick skillet over medium-high heat.
4. Fry eggs to desired level of doneness, making sure that they do not run together.  
5. To assemble each sandwich, place 1 fried egg between 2 slices of pork belly. 

Cream of Cauliflower: 

1. Melt together 2 tablespoons butter and cream cheese in a medium saucepan over medium heat.
2. Whisk in heavy whipping cream until well blended.
3. Add riced cauliflower and cinnamon and stir until well coated with creamy mixture. 
4. Reduce heat to low and cover. Cook, stirring occasionally, until cauliflower is tender and mixture is thick and creamy, 8-10 minutes. Serve warm.

Nutrition Facts Per Serving:

Calories: 764

• Fat: 76g 
• Protein: 15g 
• Total Carbs: 5g 
• Fiber: 3g
• Sugar Alcohol: 0g
• Net Carbs: 2g

Macros

• Fat: 90%
• Protein: 7.5%
• Carbohydrates: 2.5%