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. Mix soy sauce and rice vinegar in a small bowl. Add the pork and stir to cover. Set aside to marinate for at least 10 minutes, or longer if you have time.
  3. Rinse and trim the Brussels sprouts. Cut in halves or quarters depending upon their size.
  4. Place a pan over medium-high heat and add half of the butter. Smash the garlic cloves and add them along with the Brussels sprouts. Fry until golden brown. Season with salt and pepper to taste. Remove from the pan and set aside for later.
  5. In the same pan, add the remaining butter and sauté the pork until golden brown and thoroughly cooked through. Add the cooked Brussels sprouts to the pan and mix. 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, so go easy.

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3 comments

  1. Aiva
    It's much tastier at first to fry bacon, then to fry Brussels sprouts in the left over fat from bacon. ;)
  2. Angel
    Okay, so I loved this, but after making it once, I think some changes are needed: if you marinate the pork as directed, the outside starts to burn before the fat has fully rendered and before the skin has a chance to crisp up. This results in pork belly that is a bit chewy and not as good as it could be. Next time, I'll cook the pork belly until done, then just add the marinade to the pan and toss with the pork. The leeks don't really add anything (and I love leeks!), so I would probably skip next time.
  3. Susie
    Yes, I skipped the leeks and, because I didn’t have sprouts, I opted for cabbage. Quite delicious and filling.

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