No‑carb “popcorn” that’s perfect for late‑night or daytime Netflix binges. Ready in under 15 minutes, it’s crunchy, savory, and satisfies that snack craving.
Summer evenings are made for movie nights. After a long day in the sun, there’s something restorative about curling up and watching a film. If you like to snack while watching—whether rooting for a hero or gasping at a cliffhanger—this keto‑friendly “popcorn” is an ideal treat.
I originally made these crunchy pork pieces to top salads and accompany meals, but they quickly became my favorite and most economical keto snack. They’re simple, flavorful, and versatile: enjoy them plain like classic popcorn, or dip them in the optional sticky sauce for an extra punch of flavor.
Because this recipe is high in fat it can act like a fat bomb and support ketosis better than traditional popcorn. If you use exogenous ketone supplements, many readers find them helpful—just keep in mind individual responses vary.
Below is the full recipe. It’s straightforward and yields a crunchy, savory snack that’s great for sharing or keeping all to yourself.
- 1/2 cup (105 g) coconut oil
- 1 1/4 lbs (570 g) pork belly, cut into 1 x 1/2 inch (2.5 x 1.25 cm) pieces
- 1 teaspoon grey sea salt
- 3/4 teaspoon five spice
- Sticky sauce, optional
- 1/3 cup (80 ml) chicken, beef, or pork stock
- 1/4 cup (60 ml) avocado oil
- 2 teaspoons sriracha
- 1 tablespoon coconut aminos
- 1 teaspoon erythritol
- 1/2 teaspoon garlic powder
- 1/2 teaspoon finely diced fresh ginger
- Heat the coconut oil in a large skillet over medium–high heat until fully melted and shimmering.
- Toss the pork belly pieces with the sea salt and five‑spice until evenly coated.
- Add the pork belly to the hot oil in a single layer. Use a splash guard or lid partially ajar to prevent splatter.
- Cook for about 20 minutes, turning the pieces halfway through so they brown evenly and crisp up.
- When the pork is crisp and browned, remove the pieces with a slotted spoon and drain on paper towel. Reserve the rendered fat for another use if desired.
- If using the sticky sauce: combine the stock, avocado oil, sriracha, coconut aminos, erythritol, garlic powder, and fresh ginger in a small saucepan. Bring to a gentle boil over medium–low heat, then simmer for 10 minutes, whisking every couple of minutes to keep it smooth and slightly reduced.
- Transfer the sauce to a small bowl and serve alongside the pork “popcorn.”
View the full recipe page for optional nutrition details and other tips on the original site.
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