My neighbor brought these to every backyard party and they never lasted five minutes. Just 3 ingredients for crispy, savory perfection.

These low carb 3-ingredient pork bites remind me of the kind of thing neighbors used to bring to every backyard potluck when I was raising my kids out here in the country. They’re made from simple pork belly, the same cut old-timers used for their salt pork and bacon, but roasted hot until the skin turns into crackling and the meat stays juicy and rich. They’re the kind of crispy, savory bites that disappear in minutes once you set them on the picnic table, and they’re easy enough to throw together for a weeknight or the big family barbecue.

Serve these pork bites hot right out of the oven in the same glass baking dish you roasted them in, with toothpicks or small forks for easy nibbling. They pair nicely with crunchy coleslaw, sliced cucumbers in vinegar, or a simple green salad to cut through the richness. For a backyard spread, set them next to a tray of raw veggies and a tangy dip, or offer a small bowl of sugar-free mustard or hot sauce on the side. A cold pitcher of unsweetened iced tea or sparkling water with lemon balances their salty, savory flavor.

Servings: 6

2 pounds pork belly, skin on, cut into 1-inch cubes

Preheat your oven to 425°F (220°C). Place a sturdy glass baking dish on the middle rack while the oven heats so the dish gets good and hot.

Pat the pork belly cubes very dry with paper towels. This is what helps the skin turn into crisp crackling instead of staying chewy.

Place the pork cubes in a large bowl. Sprinkle evenly with the kosher salt and black pepper. Toss well with your hands until every piece is lightly and evenly seasoned.

Carefully remove the hot glass baking dish from the oven and set it on a heatproof surface. Arrange the pork belly cubes in a single layer, skin side up as much as possible, leaving a little space between each piece so the hot air can circulate.

Place the dish back in the oven and roast for 25–30 minutes, until the fat has started to render and the meat is turning a rich amber color.

Without removing the dish, increase the oven temperature to 450°F (230°C) and continue roasting for another 15–25 minutes, or until the skin is puffed, blistered, and deep golden, and the meat is sizzling and crisp around the edges. If your oven has hot spots, rotate the dish halfway through this time.

When the pork bites are crisp and the skin looks like crackling, carefully remove the dish from the oven. Let the pork rest in the hot fat for about 5–10 minutes; this helps the juices settle and the skin stay crisp.

Use tongs or a slotted spoon to transfer the pork bites to a serving plate or leave them right in the glass baking dish. Spoon a little of the rendered fat over the top if you like extra richness. Serve hot while the skin is still crackling.

If you grew up in a house like mine, you know that every cook has their own way with pork. You can keep this recipe exactly as written for pure, simple flavor, or adjust it to suit your table. For a smoky touch that reminds folks of bacon, add 1 teaspoon smoked paprika to the salt and pepper before tossing with the pork. If you like a little heat, sprinkle in 1/2 teaspoon crushed red pepper flakes. To lean more toward a classic Midwestern roast, add 1 teaspoon garlic powder and 1 teaspoon onion powder, still keeping it low carb and only lightly changing the flavor. Just remember that any added dry seasonings should be kept modest so they don’t burn at the high roasting temperature. For smaller gatherings, you can halve the recipe and use a smaller glass baking dish, but keep the pork in a single layer so it roasts instead of steams. If your pork belly comes with very thick skin, you can score it lightly with a sharp knife in a crosshatch pattern, being careful not to cut into the meat; this can help the fat render and the skin crisp more evenly. If the skin is browning too quickly but the meat isn’t done, loosely tent just the edges of the dish with a bit of foil to protect the hottest spots. Food safety: Always start with fresh, properly refrigerated pork belly from a reliable source. Keep it chilled until you’re ready to cut and season it, and wash your hands, cutting board, and knife thoroughly after handling the raw meat. Pork should be cooked to at least 145°F (63°C) with a brief rest; these small cubes usually go well beyond that while still staying moist because of the fat, but if you’re unsure, check a piece with an instant-read thermometer. Be very careful handling the hot glass baking dish and the rendered fat—it will be extremely hot and can splatter. Let any leftover pork bites cool, then store them in an airtight container in the refrigerator and eat within 3–4 days. Reheat in a hot oven or air fryer to bring some of the crispness back, rather than microwaving, which can make the skin chewy.