Vietnamese · Dinner
Caramelized Pork Belly Stir Fry
Cubes of pork belly are braised in a fish-sauce caramel until the fat renders and the surface lacquers dark amber, then finished with garlic, shallot and cracked pepper. Cauliflower rice stands in for steamed rice, soaking up the salty-sweet glaze without adding starch to the plate.
$5
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
612Calories
23.4gProtein
51.3gFat
9.8gCarbs
4.9gSugar
3.1gFiber
1580mgSodium
135mgChol
19.1gSat Fat
620mgPotassium
58mgCalcium
2.1mgIron
0.9mcgVitamin B12
38mgVitamin C
Goes well with
Dry Riesling or German Pilsner
local
Vietnamese Iced Tea (Trà Đá)
international
gluten-free
low-carb
keto
Instructions
1
Prep
Cut pork belly into 1-inch cubes and pat dry. Mince garlic, thinly slice shallot and chili, and cut scallions into 1-inch lengths.
2
Caramelize
Scatter monk fruit sweetener into a dry skillet over medium heat, swirl for 2–3 minutes until deep amber, watching closely to avoid burning.
3
Braise
Add pork belly cubes to caramel, stir over medium-high heat for 3–4 minutes until coated and fat begins to render.
4
Simmer
Stir in fish sauce, garlic, shallot, water and black pepper. Reduce to medium-low and simmer uncovered for 20–25 minutes until pork is tender and sauce thickens to a glossy glaze.
5
Finish
Stir chili and scallions into the skillet for 1 minute until softened and glossy. Toss cauliflower rice with sesame oil and salt, plate, and top with caramelized pork and glaze.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork belly
- 2 tbsp2 tbsp fish sauce
- 4 cloves4 cloves garlic
- 22 shallot
- 4 tbsp4 tbsp monk fruit sweetener
- 2 tbsp2 tbsp water
- 1 tsp1 tsp black pepper
- 22 fresh red chili
- 44 scallions
- 2 cup200g cauliflower rice
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp salt
