6-Ingredient Keto Pork Belly Kale

4.7 stars, average of 36 ratings

By Lauren Lester, updated September 29 20233
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If you’re like me and can’t stomach eating an entire bunch of raw greens then this recipe is for you! I’m always amazed at how much kale shrinks when cooked! This keto & paleo Pork Belly Kale is packed with flavor and even the veggie haters in your home will love it!

This is one of my favorite low carb side dishes and I’ve made it a little more keto with some delicious fatty pork belly. Who doesn’t love pork belly?! Feel free to skip the jalapeno if you don’t care for the spice.

0 days, 0 hours, 5 minutes

Hands-on 15 minutes Overall 20 minutes

Allergy information for 6-Ingredient Keto Pork Belly Kale

✔ Gluten free

✔ Dairy free

✔ Egg free

✔ Nut free

✔ Coconut free

✔ Fish free

✔ Shellfish free

✔ Beef free

Nutritional values (per serving)

Net carbs2.2 grams

Protein3.7 grams

Fat15.2 grams

Calories165 kcal

Calories from carbs 6%, protein 9%, fat 85%

Total carbs3.4 gramsFiber1.1 gramsSugars0.8 gramsSaturated fat5.5 gramsSodium59 mg(3% RDA)Magnesium11 mg(3% RDA)Potassium187 mg(9% EMR)

Ingredients (makes 4 servings)

4 ounces (113 g) pork belly, cut into ¹/₂-inch (2 cm) pieces
1 bunch kale, stems removed, leaves chopped (200 g/ 7.1 oz)
1 clove garlic, minced
1 jalapeño, minced (14 g/ 0.5 oz)
2 tbsp apple cider vinegar (30 ml)
sea salt or pink Himalayan salt to taste

Tip: Crack 2-4 eggs into the kale to transform this into a breakfast dish!

Instructions

Wash and pat dry the kale. Remove the hard stems and chop the leaves.
Dice the pork belly and mince the garlic and jalapeño.
Place a large cast iron skillet over medium high heat, brown the pork belly about 10 minutes until golden and crisp and cooked through.
Add the garlic and jalapeño to the skillet and cook 30 seconds until fragrant.
Add the chopped kale in batches until wilted. Pour in ACV and continue to cook 5-10 minutes until soft. Season with salt to taste.
Eat warm as a side dish or store in the fridge for up to 3 days.

Ingredient nutritional breakdown (per serving)

Net carbs	Protein	Fat	Calories
Pork belly, raw
0 g	2.6 g	15 g	147 kcal
Kale, curly, fresh
1.8 g	1 g	0.2 g	14 kcal
Garlic, fresh
0.2 g	0 g	0 g	1 kcal
Peppers, Jalapeno, fresh
0.1 g	0 g	0 g	1 kcal
Apple cider vinegar
0.1 g	0 g	0 g	2 kcal
Salt, pink Himalayan rock salt
0 g	0 g	0 g	0 kcal
Total per serving
2.2 g	3.7 g	15.2 g	165 kcal

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Corinne 5 years ago # Reply

I tried this recipe and loved it.
Thank you

Tara (http://www.lifesimplyreimagined.com/) 6 years ago # Reply

This is going on my list to try after the holidays. I love pork but don't have a lot of creative ways to fix it so this will be a good option. I wonder if using purple kale would be more mild?

Martina @ KetoDiet 6 years ago # Reply

Hi Tara, if you don't like kale, you could try collard greens or even Swiss chard. I'm not sure if purple kale is milder - they taste the same to me