Lamb Belly With Onion Sauce

Servings: 4
Cooking Time: 17 Minutes

1 pound (454 g) unsalted lamb belly
2 teaspoons Chinese five-spice powder

1 tablespoon coconut oil
1 (1-inch) piece fresh ginger, peeled and grated
2 cloves garlic, minced
½ cup beef or chicken broth
¼ to ½ cup Swerve confectioners-style sweetener
3 tablespoons wheat-free tamari, or ½ cup coconut aminos
1 green onion, sliced, plus more for garnish


1. Spray the air fryer basket with avocado oil. Preheat the air fryer to 400°F (205ºC).

2. Cut the lamb belly into ½-inch-thick slices and season well on all sides with the five-spice powder. Place the slices in a single layer in the air fryer basket (if you’re using a smaller air fryer, work in batches if necessary) and cook for 8 minutes, or until cooked to your liking, flipping halfway through.

3. While the lamb belly cooks, make the sauce: Heat the coconut oil in a small saucepan over medium heat. Add the ginger and garlic and sauté for 1 minute, or until fragrant. Add the broth, sweetener, and tamari and simmer for 10 to 15 minutes, until thickened. Add the green onion and cook for another minute, until the green onion is softened. Taste and adjust the seasoning to your liking.

4. Transfer the lamb belly to a large bowl. Pour the sauce over the lamb belly and coat well. Place the lamb belly slices on a serving platter and garnish with sliced green onions.

5. Best served fresh. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a
preheated 400°F (205ºC) air fryer for 3 minutes, or until heated through.

calories 365
fat 32
protein 19
total carbs 2
fiber 1

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