Keto Crispy Pork Belly Candy with Sticky Allulose Glaze
If there is one recipe that proves the Keto diet is far from restrictive, it is this Crispy Pork Belly Candy. Often referred to as 'meat candy' or pork belly burnt ends, these bite-sized cubes of heaven are the ultimate high-fat, low-carb indulgence. The secret to replicating that classic, sticky barbecue texture without spiking your insulin lies in Allulose. Unlike erythritol, which can crystallize and leave a cooling aftertaste, Allulose caramelizes and thickens just like real sugar, creating a glossy, finger-licking glaze that clings to the crispy rendered fat. Rich in collagen and healthy fats, these bites are perfect for keeping you satiated and in deep ketosis. Whether you serve them as a decadent appetizer for game day or a savory fat bomb snack, this recipe delivers a perfect balance of salty, sweet, and spicy flavors with virtually zero carbs.
The Masterplan
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a wire rack.
Pat the pork belly cubes completely dry with paper towels to ensure crispiness.
In a large bowl, toss the pork cubes with avocado oil, smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.
Arrange the pork in a single layer on the prepared baking sheet, ensuring the pieces do not touch.
Roast for 35-45 minutes, or until the pork is golden brown and the fat has rendered and crisped up.
While the pork roasts, prepare the glaze. In a small saucepan over medium heat, combine the Allulose, tamari, rice wine vinegar, fish sauce, and red pepper flakes.
Simmer the sauce for 3-5 minutes, whisking frequently, until the mixture bubbles and thickens into a syrup-like consistency.
Remove the pork from the oven and transfer the crispy bites into a large metal bowl.
Pour the hot glaze over the pork and toss vigorously to coat every piece.
Optional: Return the glazed pork to the oven (broil setting) for 2-3 minutes to caramelize the sauce further (watch closely to prevent burning).
Garnish with sesame seeds and sliced green onions before serving warm.
Perfect Pairings
Crispy Keto Halloumi Fries with Spicy Avocado Lime Crema
Ultra-Crispy Keto Air Fryer Garlic Parmesan Pickle Chips
Keto Everything Bagel Pretzel Bites (Fathead Dough)
Gather Your Energy
Step by Step
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a wire rack.
Pat the pork belly cubes completely dry with paper towels to ensure crispiness.
In a large bowl, toss the pork cubes with avocado oil, smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.
Arrange the pork in a single layer on the prepared baking sheet, ensuring the pieces do not touch.
Roast for 35-45 minutes, or until the pork is golden brown and the fat has rendered and crisped up.
While the pork roasts, prepare the glaze. In a small saucepan over medium heat, combine the Allulose, tamari, rice wine vinegar, fish sauce, and red pepper flakes.
Simmer the sauce for 3-5 minutes, whisking frequently, until the mixture bubbles and thickens into a syrup-like consistency.
Remove the pork from the oven and transfer the crispy bites into a large metal bowl.
Pour the hot glaze over the pork and toss vigorously to coat every piece.
Optional: Return the glazed pork to the oven (broil setting) for 2-3 minutes to caramelize the sauce further (watch closely to prevent burning).
Garnish with sesame seeds and sliced green onions before serving warm.