Keto Chinese pork with Brussels sprouts

Keto Chinese pork with Brussels sprouts

Goodbye takeout! This easy keto meal delivers all of the flavor of Chinese food without the food coma. Plus, you'll have dinner on the table in no time.

Keto Chinese pork with Brussels sprouts

Goodbye takeout! This easy keto meal delivers all of the flavor of Chinese food without the food coma. Plus, you'll have dinner on the table in no time.
USMetric
4 servingservings

Ingredients

  • 113 lbs 600 g pork belly
  • 2 tbsp 2 tbsp tamari soy sauce
  • 1 tbsp 1 tbsp rice vinegar
  • 2 2 garlic clovegarlic cloves
  • 3 oz. 75 g butter or coconut oil
  • 1 lb 450 g Brussels sprouts
  • ½ ½ leekleeks
  • salt and ground black pepper

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Cut the pork belly into bite-sized pieces.
  2. Rinse and trim the Brussels sprouts. Cut in halves or quarters depending upon their size.
  3. Add the pork to a pan and place it over medium-high heat. Fry until golden brown.
  4. Smash the garlic cloves and add them along with the Brussels sprouts and the butter. Fry until the sprouts are starting to turn golden brown.
  5. Mix soy sauce and rice vinegar in a small bowl and add that to the pan.
  6. Season with salt and pepper to taste.
  7. Finally sprinkle on thinly sliced leeks. Give it all a stir and serve.

Tip!

For a gluten-free and soy-free alternative to soy sauce, try coconut aminos; check the label, but expect about one gram net carbs per teaspoon.

If you can't find pork belly you can use bacon instead. If you want to vary this dish you can substitute the Brussels sprouts for green beans or broccoli and there will be little to no change to the amount of carbs.

You might also like

Get the full Diet Doctor experience for free

With Diet Doctor Plus, you get instant access to all of our delicious recipes, popular meal plans, meal planner tool, inspiring videos and educational guides. As a paying member you also help us in our mission to empower even more people. What are you waiting for? Sign up today and try for free for a month. Cancel anytime you want.
Start your free trial

33 comments

  1. 2 comments removed
  2. Susie
    Yes, I skipped the leeks and, because I didn’t have sprouts, I opted for cabbage. Quite delicious and filling.
  3. Shulammite
    I don’t have rice vinegar, can I substitute it to wine vinegar?
    Reply: #5
  4. Kristin Parker Team Diet Doctor

    I don’t have rice vinegar, can I substitute it to wine vinegar?

    They are pretty different ingredients, but you can give it a try if you like wine vinegar in general.

  5. Jacob
    It was easy to make but i have a ton of liquid (grease) from the pork belly. So you keep that all in and just mix it in?
    Reply: #7
  6. Kristin Parker Team Diet Doctor
    That's personal preference and may depend on the amount of grease from your particular pork belly. You can incorporate it or drain it off.
  7. Francine
    Do I need to remove the hard skin on the pork belly? I’ve never made this before
    Reply: #9
  8. Kristin Parker Team Diet Doctor
    That hard skin becomes MUCH softer when cooked! It's got good fats. You can take off the top layer if you want though, that's personal preference.
  9. Janice
    it was a hassle to find the rice vinegar but it was worth it. Such a moreish dish! I made three portions and ate two.
  10. Anne Mullens
    We made this last night and it was delicious! Also super easy and fast. A real keeper. We decided, however, next time we will try doubling the amount of tamari and rice vineagar because it sort of dried up while cooking and was so tasty we wanted more of a "sauce." We even think it is dinner-party worthy! And a way to show any doubting guests the keto is not boring and restrictive!
  11. Denise
    can I use pork loin instead of pork belly for this receipt?
  12. Denise
    can I use pork loin instead? and just plain white vinegar?
    Reply: #14
  13. Kristin Parker Team Diet Doctor

    can I use pork loin instead? and just plain white vinegar?

    I would not recommend that. Pork loin is a much leaner cut of meat and part of the magic of pork belly is rendering the fat down so it gets nice and crispy. As your butcher if they can get sliced pork belly for you, or look for a very thick cut (preferably uncured) bacon. It is also well worth it to get the white wine vinegar as it is sweeter and much less pungent.

  14. Sean
    We dont eat pork. Besides bacon can I use lamb or any type of beef ?
    Reply: #16
  15. Kristin Parker Team Diet Doctor

    We dont eat pork. Besides bacon can I use lamb or any type of beef ?

    Pork belly is a unique ingredient. I am not sure of another cut of meat that would be a good substitute.

    Reply: #35
  16. Jenny
    I thought this was awful. I did not like this cut of meat at all. will not be making this again.
  17. Diane Moore
    This is amazing!
  18. Janice
    This is the only recipe in the two week challenge that I found to be too fatty. Next time I make it I’ll cook the pork belly until very brown & drain the pork fat off before adding the butter and sprouts.
  19. Abbi
    I actually opted to *keep* the pork belly fat and opted out of the butter. Still tasted fantastic!! And in my opinion still pretty high in fat! 1 ounce of pork belly is approximately 15g of fat according to google. I make it with 1lb. of pork belly which for the whole recipe comes out to 240 grams of fat - I think? I'm bad at math...

    I made this a couple weeks ago -- left the fat from the pork belly, and did the butter and it was WAY TOO MUCH, didn't even put the full 3 ounces, the sprouts were literally swimming. This week I attempted NO butter, still tasted fantastic (even non-keto person highly approved by my roommate).

  20. Jo
    Best Keto meal i’ve Ever made!! Such yum. I pimped it even more with sesame oil and a teaspoon of Chinese 5 spice in with the vinegar/soy mixture
    Will definitely make this again
  21. Vee
    Nice recipe, second week on keto and enjoying these recipes, overall all easy and use fewer ingredients and less time. Sprouts was first time eating so an acquired taste for me. Maybe i can substitute with cabbage next time. Thanks for the recipe.
    Reply: #24
  22. Christine
    I would definitely make this again. Quick, easy and flavorful. I might add more sauce next time.
  23. Kristin Parker Team Diet Doctor

    Nice recipe, second week on keto and enjoying these recipes, overall all easy and use fewer ingredients and less time. Sprouts was first time eating so an acquired taste for me. Maybe i can substitute with cabbage next time. Thanks for the recipe.

    I have used bok choy in place of the brussels sprouts and it was still excellent. This dish has become a family favorite!

  24. Jeanne
    OMG ... let me just say how fantastically delicious this dish is!!! Probably one of the top three I have made from DietDoctor (and I make 80-90% of my monthly keto meals using DietDoctor recipies). I couldn't find pork belly at any general supermarket, but it was readily available at the Asian food market in my neighborhood. Aside from that, all other ingredients were very easy to find. As the cooked pork got done, I had to taste test, and those crisp, tasty bits of pork were delicious. Then, into the grease went the fresh, trimmed Brussel's sprouts, and those too got taste tested ... I was getting full from the "taste testing." : ) Then, the pies de resistance ... combining all the fried pork belly with the sautéed Brussel's sprouts, and swirling the soy sauce/vinegar blend over top and cooking a few minutes longer. All I can say is YUM!!!!! The flavors blend so nicely ... as yet another "taste test" proved ... ha ha ha. Follow directions, don't be afraid to add more bacon (or other fat, if needed) and enjoy this truly tasty dish. We will be making this again.
  25. Brad
    do you think I could substitute the brussel sprouts for broccoli?
    Reply: #29
  26. Susan
    I used baby bok choy and it was delicious. Must go serve my plate before my non-Keto family members eat it all. :-)
  27. Susan
    I recommend using WAY less butter if you are frying bacon - or draining the bacon grease before you move on. It's delicious, but swimming in oil.
  28. Kristin Parker Team Diet Doctor

    do you think I could substitute the brussel sprouts for broccoli?

    Yes, broccoli is even a lower carb option. Bok choy works well also.

  29. Jeri
    So tasty - definitely a fave in our house. I used cabbage the first time I made it and a mix of green beans and broccoli the next. Always fabulous. I have a progressive health issue that causes me to be unable to eat dense, chewy meat, under cooked/raw veg and from time to time even stuff that was fine yesterday. Pork belly and sautéd vegetables would never make it down my throat. I solved this by slow roasting the meat in the oven until very tender and steaming the veg to firm, but yielding. Then I carry on with the instructions, frying the meat until it has some colour, etc. That method also has the added bonus of being able to drain the meat.
  30. Judy42
    Loved the flavor! Leaving the pork in the pan overcooked it, though, so next time I’ll set the pork aside before I fry the Brussels sprouts. Great flavor.
  31. John Besaw
    Never had pork belly before and will never again. The smell was nauseating, the skin was hard as a rock. Disgusting ! All the other meals have been delicious, but this- NEVER AGAIN!
  32. Shawn
    I made this with high anticipation. I've had pork belly at resteraunts and have loved it. I'm not sure what I did wrong because it did not turn out the way I was hoping. The pork belly skin was tough and chewy. I probably didn't cook the pork belly long enough because I was afraid it was going to over cook and be dried out. I cut the PB into 3/4 in pieces. When I thought the meat part of the PB was cooked through and there was some browning I decided to take the PB out of the pan (a technique I've learned in other recipes when you don't want the meat to dry out) after I browned it and added it back in after the sprouts were done and just before adding the vinegar/soy. Perhaps it would be helpful to give an approximate time to cook the pork belly. Thanks for your help. I've very grateful for the DD site and all the wisdom you impart.
  33. Nancy
    I couldn’t find pork belly, so used tenderloin and added some bacon fat. Delish!
  34. jamesboseley
    I do not eat pork either. Do i just use whatever meat and add lots of butter? Or could i add a side salad with cheese?

Leave a reply

Reply to comment #0 by