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Season the sliced pork belly generously with salt and black pepper on both sides.

Heat the avocado oil in a large skillet or cast-iron pan over medium-high heat. Once shimmering, add the seasoned pork belly in a single layer, working in batches if necessary to avoid overcrowding the pan.

Cook the pork belly for 5-7 minutes per side, or until deeply golden brown and crispy. The fat should render out, leaving tender meat. Remove the cooked pork belly from the pan and set aside on a plate lined with paper towels to drain excess fat. Pour off all but 1 tablespoon of the rendered fat from the skillet.

Reduce the heat to medium. Add the minced garlic and grated fresh ginger to the skillet with the remaining pork fat. Sauté for 1 minute until fragrant.

Add the chopped kimchi and gochugaru to the skillet and stir-fry for 3-4 minutes, allowing it to soften slightly and release its flavors and spice.

Stir in the tamari and sesame oil. Mix well to combine with the kimchi. Continue to cook for another 2 minutes, allowing the sauce to meld.

Return the cooked pork belly to the skillet with the kimchi mixture. Toss gently to coat the pork belly in the flavorful and spicy kimchi sauce. Cook for 1-2 minutes to heat through.

While the pork belly and kimchi are heating, prepare the keto spicy dipping sauce: In a small bowl, whisk together the mayonnaise, sriracha, tamari, and lime juice until smooth. Taste and adjust spice or tang as desired.

Transfer the pork belly and kimchi mixture to a serving platter. Garnish with sliced green onions and toasted sesame seeds.

Serve immediately with warm cauliflower rice, fresh butter lettuce leaves, and the keto spicy dipping sauce on the side. To eat, place a spoonful of cauliflower rice on a lettuce leaf, top with a piece of pork belly and kimchi, add a dollop of the spicy dipping sauce, and wrap it up.


Season the sliced pork belly generously with salt and black pepper on both sides.

Heat the avocado oil in a large skillet or cast-iron pan over medium-high heat. Once shimmering, add the seasoned pork belly in a single layer, working in batches if necessary to avoid overcrowding the pan.

Cook the pork belly for 5-7 minutes per side, or until deeply golden brown and crispy. The fat should render out, leaving tender meat. Remove the cooked pork belly from the pan and set aside on a plate lined with paper towels to drain excess fat. Pour off all but 1 tablespoon of the rendered fat from the skillet.

Reduce the heat to medium. Add the minced garlic and grated fresh ginger to the skillet with the remaining pork fat. Sauté for 1 minute until fragrant.

Add the chopped kimchi and gochugaru to the skillet and stir-fry for 3-4 minutes, allowing it to soften slightly and release its flavors and spice.

Stir in the tamari and sesame oil. Mix well to combine with the kimchi. Continue to cook for another 2 minutes, allowing the sauce to meld.

Return the cooked pork belly to the skillet with the kimchi mixture. Toss gently to coat the pork belly in the flavorful and spicy kimchi sauce. Cook for 1-2 minutes to heat through.

While the pork belly and kimchi are heating, prepare the keto spicy dipping sauce: In a small bowl, whisk together the mayonnaise, sriracha, tamari, and lime juice until smooth. Taste and adjust spice or tang as desired.

Transfer the pork belly and kimchi mixture to a serving platter. Garnish with sliced green onions and toasted sesame seeds.

Serve immediately with warm cauliflower rice, fresh butter lettuce leaves, and the keto spicy dipping sauce on the side. To eat, place a spoonful of cauliflower rice on a lettuce leaf, top with a piece of pork belly and kimchi, add a dollop of the spicy dipping sauce, and wrap it up.
