Sticky Keto Pork Belly Candy with Allulose Glaze
If there is one holy grail of the keto diet, it is pork belly. Rich in healthy fats and incredibly satiating, it is the perfect canvas for flavor. However, traditional 'pork candy' or burnt ends are loaded with brown sugar and honey, making them a carb nightmare. Enter Allulose. Unlike erythritol which can crystallize upon cooling, allulose behaves exactly like sugar when heated—it melts, bubbles, and caramelizes into a sticky, glossy glaze without the glycemic spike or the carbs. This recipe delivers that coveted melt-in-your-mouth texture with a crispy, caramelized exterior. It's high-fat comfort food that keeps you in ketosis while feeling like a cheat meal. Perfect served over cauliflower rice or alongside crisp green beans to cut through the richness.
The Masterplan
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or place a wire rack over a foil-lined baking sheet for better airflow.
Pat the pork belly cubes completely dry with paper towels. This ensures they crisp up rather than steam.
In a large bowl, toss the pork cubes with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated.
Arrange the seasoned pork on the rack/baking sheet in a single layer, ensuring pieces are not touching. Bake for 30-35 minutes until the fat has rendered and edges are crispy.
While the pork roasts, prepare the glaze. In a small saucepan over medium heat, combine allulose, tamari, apple cider vinegar, and chili flakes. Simmer for 3-5 minutes until the sauce thickens slightly and bubbles. Remove from heat.
Remove pork from the oven. Carefully transfer the hot pork bites into a large metal bowl. Pour the glaze over the pork and toss vigorously to coat every piece.
Place the glazed pork back onto the baking rack. Turn the oven to 'Broil' (High).
Broil for 2-4 minutes, watching closely to prevent burning. You want the glaze to bubble and caramelize into a sticky coating.
Remove from oven, let cool for 5 minutes (the glaze hardens slightly as it cools), garnish with sesame seeds and green onions, and serve immediately.
Perfect Pairings
Keto Mediterranean Whipped Feta Steak Bites
Crispy Keto Brown Butter Sage Cauliflower Gnocchi
Slow-Cooker Keto Creamy Tuscan Chicken
Gather Your Energy
Step by Step
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or place a wire rack over a foil-lined baking sheet for better airflow.
Pat the pork belly cubes completely dry with paper towels. This ensures they crisp up rather than steam.
In a large bowl, toss the pork cubes with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated.
Arrange the seasoned pork on the rack/baking sheet in a single layer, ensuring pieces are not touching. Bake for 30-35 minutes until the fat has rendered and edges are crispy.
While the pork roasts, prepare the glaze. In a small saucepan over medium heat, combine allulose, tamari, apple cider vinegar, and chili flakes. Simmer for 3-5 minutes until the sauce thickens slightly and bubbles. Remove from heat.
Remove pork from the oven. Carefully transfer the hot pork bites into a large metal bowl. Pour the glaze over the pork and toss vigorously to coat every piece.
Place the glazed pork back onto the baking rack. Turn the oven to 'Broil' (High).
Broil for 2-4 minutes, watching closely to prevent burning. You want the glaze to bubble and caramelize into a sticky coating.
Remove from oven, let cool for 5 minutes (the glaze hardens slightly as it cools), garnish with sesame seeds and green onions, and serve immediately.