Pork Belly Cinnamon Rolls Recipe

DIRECTIONS

Equipment note: you will need some kitchen twine for this recipe.

1. Heat oven to 250°F.
2. In a medium bowl, use a fork to combine ½ cup brown Swerve, granulated sweetener, 1 ½ tablespoons cinnamon, garlic and cayenne until well mixed.
3. Lay pork belly flat and starting along a long edge, carefully cut the bork belly to halve the thickness and leaving a 1/2 -inch connection on the opposite edge, so the full pork belly is still connected. Lay the pork belly open like a book and evenly coat each side with the sugar and cinnamon combination, about ½ cup on each side. Roll the pork belly up, starting where you began your cut, like a cinnamon roll, and tie each end and the center with kitchen twine to keep the shape. Tie a total of 8 pieces of twine evenly down the roll, roughly 1 ½ inches apart. Cut halfway between each piece of twine, resulting in 8 even rolls. With cut side down, snuggly fit all rolls into a 9 by 14-inch baking pan. Bake in the oven for 2 hours.
4. In a medium sauce pan over medium heat, combine butter, ¼ cup brown Swerve, sugar free maple syrup, and ½ teaspoon cinnamon. Stirring constantly, heat until thickened, about 7 minutes. Remove from heat.
5. Remove pork from the oven and very carefully, so as not to burn yourself, pour off accumulated rendered fat and juices into a heat resistant bowl. Evenly smother the pork rolls with the warm butter and syrup combination, about 1 tablespoon over each pork roll. Cover with foil and cook for another 1 to 1 1/2 hours.
6. Carefully remove each pork belly roll to a sheet pan, leaving a bit of space between each. Place under the broiler for 3-4 minutes on each side, until edges are browned and beginning to crisp. Remove from the oven and serve. One pork belly cinnamon roll as described is one serving.

Calorie correction: because much of the fat renders off the bork belly during cooking and is then discarded, each serving is closer to 1,153 calories.