Thai · Dinner
Crispy Fried Pork Jerky (Keto)
Thin pork shoulder strips seasoned with fish sauce, garlic, and white pepper, then coated in a crushed pork-rind and almond-flour crust and fried until deeply crisp. Served with a lime-chili dipping sauce made from lime juice, sriracha, and fresh chili.
$5
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
702Calories
48.3gProtein
52.4gFat
8.1gCarbs
1.4gSugar
2.9gFiber
1685mgSodium
339mgChol
13.9gSat Fat
760mgPotassium
95mgCalcium
3.4mgIron
1.1mcgVitamin B12
9mgVitamin C
low-carb
protein-rich
keto
Instructions
1
Prep
Slice the pork shoulder into thin strips about 1/4 inch thick, pat dry with paper towel, then mince the garlic and finely chop the cilantro stems.
2
Marinate
Toss pork strips with fish sauce, garlic, white pepper, cilantro stems, and crushed coriander seed; cover and refrigerate 30 minutes.
3
Dredge
Dip each marinated pork strip in beaten egg, then press into crushed pork rinds and almond flour mixed on a plate, coating both sides evenly.
4
Fry
Heat vegetable oil in a deep pot to 350°F (175°C); fry pork strips in two batches for 3–4 minutes each until deep golden brown and firm.
5
Plate
Arrange crispy pork jerky on a plate, whisk lime juice with sriracha and salt, top with sliced fresh chili, and serve sauce alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork shoulder
- 2 tbsp2 tbsp fish sauce
- 6 cloves6 cloves garlic
- 1 tsp1 tsp ground white pepper
- 2 tbsp2 tbsp cilantro stems
- 1 tsp1 tsp coriander seed
- 1/2 cup50g pork rinds
- 4 tbsp28g almond flour
- 22 eggs
- 4 cups940ml vegetable oil for frying
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp sriracha
- 22 fresh chili
