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Crisp Pork Belly 'Cracknel' with Whipped Lemon-Dill Crème Fraîche

A playful yet sophisticated dessert pairing, featuring intensely caramelized, shatteringly crisp morsels of slow-rendered pork belly, offering a delightful textural and flavour contrast against a cloud-like, tangy crème fraîche infused with bright lemon and fresh dill. An adventurous exploration of sweet and savoury dimensions, achieving extraordinary depth.

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Crisp Pork Belly 'Cracknel' with Whipped Lemon-Dill Crème Fraîche

net carbs

25g

protein

70g

fat

750

kcal

The keto read

4g net carbs per serving

Ingredients

4 servings

Pork Belly, skin on, preferably thinly sliced (approx. 0.5 cm thick)200 g

Erythritol-Monk Fruit Blend (powdered, 1:1 sugar substitute)20 g

Flaky Sea Salt0.5 tsp

Cultured Crème Fraîche (full-fat)200 g

Heavy Cream (full-fat)50 ml

Lemon, zest0.5 lemon

Fresh Dill, finely chopped1 tbsp

Apple Cider Vinegar0.5 tsp

Black Pepper, freshly groundTiny pinch

Method

Pork Belly 'Cracknel'

Preheat oven to 180°C (350°F). Score the pork belly skin deeply at 1-inch intervals, taking care not to cut into the meat too much. Pat the pork belly extremely dry with paper towels. Rub generously with flaky sea salt.

Place the pork belly, skin-side up, on a wire rack set over a baking sheet. Roast for 45-60 minutes, or until the skin is beautifully puffed and golden brown, and the fat has rendered significantly.

Increase oven temperature to 200°C (400°F). Carefully remove from the oven. Sprinkle the powdered erythritol-monk fruit blend evenly over the crispy skin. Return to the oven for another 5-10 minutes, watching carefully, until the sweetener has caramelized and adhered to the cracklings, creating a glistening, brittle crust. The Maillard reaction here will be intense, creating deep savoury-sweet notes.

Remove from oven and let cool completely on the wire rack. As it cools, the cracknel will become incredibly crisp and shatter. Once cool, break or cut into irregular, bite-sized 'cracknel' pieces.

Whipped Lemon-Dill Crème Fraîche

In a chilled bowl, combine the crème fraîche, heavy cream, lemon zest, finely chopped fresh dill, and apple cider vinegar. Add a tiny pinch of freshly ground black pepper.

Using an electric mixer or whisk, whip the mixture until it forms soft peaks – it should be airy but still creamy, not overly stiff. Taste and adjust seasoning if needed.

and Serve

Arrange the Crisp Pork Belly 'Cracknel' pieces artfully on a serving plate or in individual bowls. Dollop generously with the Whipped Lemon-Dill Crème Fraîche. Serve immediately to enjoy the contrast of warm (or room temp) cracknel with cold cream.

The keto read

Why this lands at 4g net carbs

The carb total here comes only from the small amount of lower-carb ingredients; there's no added sugar or starch. At 4g net carbs against 25g protein and 70g fat, it sits comfortably inside a ketogenic day for most people.

Common questions

Is Crisp Pork Belly 'Cracknel' with Whipped Lemon-Dill Crème Fraîche keto?▾

Crisp Pork Belly 'Cracknel' with Whipped Lemon-Dill Crème Fraîche has 4g net carbs per serving, which fits comfortably in a keto day.

What are the macros for Crisp Pork Belly 'Cracknel' with Whipped Lemon-Dill Crème Fraîche?▾

750 calories, 25g protein, 70g fat, and 4g net carbs per serving.

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