Cast Iron Pork Belly

Pretty wild how filling one serving of this pork belly is!

Time to make

  • 40 min total (10 min prep, 30 min cook)


  • 2lb pork belly with rind
  • 3 tsp salt (divided)
  • ⁠1 tsp ground pepper


  1. Cut pork belly into 8 strips of about 6 in x 1in each.
  2. ⁠Boil a pot of water.
  3. ⁠Blanch pork belly in boiling water skin side down for 5 minutes
  4. Flip pork belly and allow it to blanch for another 5 minutes
  5. Remove and place pork belly skin side up on a tray.
  6. Combine 2 tap salt and 1 tsp pepper in a small bowl.
  7. Pierce the pork belly skin all over with a fork. Pat dry with paper towels.
  8. Pat dry rub evenly over the meat and sides of pork belly. Rub the remaining 1 tsp salt evenly onto the rind.
  9. Heat a cast iron skillet on the stove over medium heat.
  10. When hot, place pork belly strips on their side and cook for 5 minutes. Do the same for the other two sides (bottom and other side)
  11. Finally, turn the pork belly strips skin side down and continue to cook for another 5 minutes.
  12. Serve immediately. Enjoy!

Macros per Serving

  • Yield: 8 pieces
  • Serving Size: 1 piece
  • Calories per serving: 587
  • Fat: 60g
  • Protein: 11g
  • Carbs: 0g

Macros per OMAD

  • Yield: 8 pieces
  • Serving Size: Everything
  • Calories per serving: 4696
  • Fat: 480g
  • Protein per serving: 88g
  • Carbs: 0g

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