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CarnivoreZero carbTooGut original

Carnivore Crispy Pork Belly with Soft Eggs

Slow-rendered pork belly with a hard golden edge and soft eggs ready to catch every salty pan drip.

Prep10 mins
Cook1 hr
Serves4
DifficultyEasy
Start cooking ↓
Crisp pork belly slices with soft-centred eggs
TooGut pickFlexible, practical, genuinely delicious.

The oven renders the belly without burning the outside. A short final blast creates the crackling edge while seven-minute eggs stay jammy.

Why it worksWhole-food ingredientsFlexible swapsClear steps
What you’ll need

Ingredients

Serves4

What you'll need

  • 1000 gskin-on pork belly, cut into thick strips
  • 8 large eggs
  • 2 tspfine sea salt
One step at a time

Let’s cook.

Tick each step as you go. Built-in timers keep the important moments close.

Dry and salt

Heat the oven to 170°C. Pat pork completely dry, salt every surface and arrange skin-side up on a rack.

Render slowly

Roast for 45 minutes, turn onto the sides and roast for another 10 minutes.

Cook the eggs

Lower eggs into simmering water for seven minutes, then move straight into iced water.

Finish with fierce heat

Increase the oven to 240°C and crisp pork skin-side up for 5 to 8 minutes. Rest before serving with halved eggs.

Per serve, estimate · Metric

Nutrition snapshot

Energy2,950 kJ

Protein43 g

Carbohydrate1 g

Fibre0 g

Fat59 g

Approximate only. Values change with brands, portions and selected swaps.
Set yourself up

Equipment

  • ✓ Roasting tray
  • ✓ Wire rack
  • ✓ Saucepan
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