Comfort Food Crispy Pork Belly Avocado Boats

Ingredients

• 1.5 lb Pork belly, skin removed, cut into 1-inch cubes
• 3 tbsp Sugar-free maple syrup
• 3 whole Avocados, halved and pitted
• 1 cup Red onion, thinly sliced
• 1/2 cup Apple cider vinegar
• 1 tbsp Erythritol or other keto sweetener
• 1/3 cup Sour cream
• 2 tbsp Lime juice
• 1 tsp Smoked paprika
• 1 tsp Garlic powder
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 tbsp Fresh cilantro, chopped(optional)

Instructions

1. 1

   Prep (15 min): Toss pork belly cubes with smoked paprika, garlic powder, salt, and pepper. Slice red onion and place in a jar with apple cider vinegar, erythritol, and a pinch of salt to quick-pickle. Mix sour cream with 1 tbsp lime juice and set aside.

2. 2

   Slow-cook the pork (75 min): Place pork belly cubes in a single layer in a skillet or baking dish. Roast at 300°F (150°C) for 60 minutes, rendering fat and tenderizing the meat, turning once halfway through.

3. 3

   Crisp and glaze (20 min): Increase oven to 425°F (220°C). Drizzle pork with sugar-free maple syrup and roast 15-20 more minutes, turning occasionally, until edges are deeply crispy and glazed.

4. 4

   While pork crisps (10 min): Scoop a little flesh from each avocado half to widen the 'boat,' brush with remaining lime juice, and season lightly with salt.

5. 5

   Assemble: Fill each avocado half with crispy maple-glazed pork belly, top with drained pickled red onion, drizzle with lime crema, and garnish with cilantro. Serve immediately.