Vietnamese pork belly – keto pork belly recipe
Vietnamese pork belly - keto pork belly recipe is delicious, sticky caramelized, one of the best keto pork belly strips recipes!
Ingredients
- Pork belly strips cut in smaller bite-sized pieces 400 g/14 oz
- Coconut oil or lard 1 TBS
- Onion cut in slices 70 g/2.5 oz
- Mushrooms cut in thick slices 250 g/8.8 oz
- Low carb sweetener (erythritol) 1 TBS
- Pinch of salt
- Soy sauce or coconut aminos 1 TBS
- Fish sauce 3 TBS
- Water 1/2 cup/100 ml
- Freshly ground pepper to taste
- 1 spring onion
- GARNISH (optional)
- Fresh cilantro leaves
- Crushed chilies
- Sesame seeds
- Sesame oil
Directions
- 1
In a large pot bring water with a pinch of salt to boil.
- 2
In a boiling water, add pieces of pork belly and cook for 10 to 15 minutes and after 15 minutes drain the meat and set it aside.
- 3
Melt 1 TBS of lard or coconut oil in a skillet, put cooked pork belly on a hot oil, add pinch of salt and 1 TBS of erythritol. Stir everything and cook for 3-5 minutes. Cover if necessary to avoid blisters on your hands!
- 4
After 3-5 minutes, add 1 small onion cut in slices and mushrooms cut in thicker slices. Add 3 TBS of fish sauce and 1 TBS of soy sauce or coconut aminos, 1/2 cup of water and some freshly ground pepper to taste and stir altogether.
- 5
Cook until everything is caramelized and glazed, and sauce completely reduced, add spring onion at the end, and stir to combine.
- 6
Optionally garnish with cilantro or other garnishes you like.
- 7
Serve hot and enjoy!