Adapted from Nom Nom Paleo



Prep Time: 
Active: 5-10 Min
Inactive: 30 Min
Cook Time: 40 - 45 Minutes 


Approx. Total/Net Carbs for Entire Dish: 
40 g / 35 g


  • Vegetable Base:

    • 2 onions, roughly chopped

    • 5 carrots, roughly chopped

    • 2 sweet potatoes, cubed, skin on

  • Glaze:

    • 3 tbsp coconut aminos

    • 1 tbsp red wine vinegar

    • 1 tbsp hoisan sauce

  • Pork Belly

    • 4 lbs pork belly

    • 1 tsp salt

    • 1 tbsp honey

    • 2 cloves garlic, chopped finely

    • 1 tsp dried oregano

    • 1 tsp ground cumin

    • 1 tsp ground coriander

    • 1 tsp dried thyme

    • 1 tbsp avocado oil

    • 2 cups water


Tips & Substitutions

  • If you want some more fall-type flavor in your dish add some apple juice to the two cups of water or some apple pieces to the vegetables.


  • Shallot: Although they generally take longer to cook, you can use onions.


  1. Preheat your oven to 425 F.

  2. Combine your salt, honey, garlic, herbs, and avocado oil.

  3. Rub your herby mixture over the pork.

  4. Place your pork in the center of a baking dish.

  5. Surround your pork with the veggies.

  6. Pour 2 cups of water into your pan.

  7. Roast in oven for 20 minutes.

  8. Lower temperature to 325F and continue roasting for 1 hour and 40 minutes. Every 20 minutes, quickly (so as not to disturb the cooking temperature too much) take your pork belly out of the oven and pour over the pan juices (the liquid in your pan) and the glaze. You want to cover the entire surface of the meat with the liquid This is called basting meat and it helps keep your meat moist during cooking.

  9. Enjoy your amazing pork belly! Don’t forget to use those pan juices as a gravy!