Thai · Dinner
Crispy Pork Belly (Keto)
Pork belly cubes fried until the skin blisters and shatters, tossed in a garlic-fish sauce glaze sharpened with lime and chilli. Served over cauliflower rice with cucumber and fresh cilantro. A Thai-style crispy pork plate rebuilt without sugar, cornstarch, or grains, keeping fat high and carbs low.
$7
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
789Calories
24.3gProtein
72.1gFat
8.6gCarbs
3.4gSugar
2.1gFiber
1210mgSodium
149mgChol
26.8gSat Fat
540mgPotassium
45mgCalcium
1.6mgIron
0.9mcgVitamin B12
15mgVitamin C
low-carb
keto
Instructions
1
Prep
Pat the pork belly dry with paper towel, season with salt and pepper, and rest uncovered on a rack for 10 minutes until the skin surface dries thoroughly.
2
Fry
Heat vegetable oil in a small pot to 325°F (165°C) over medium-high heat. Deep-fry pork belly cubes for 12–14 minutes, turning occasionally, until skin blisters and is deep golden.
3
Rest
Transfer fried pork belly to a wire rack or paper towel and rest for 3 minutes until excess oil drips off.
4
Glaze
Mince garlic and sauté in 1 teaspoon reserved oil over medium heat for 45 seconds until pale gold. Add fish sauce, lime juice, and erythritol; simmer 1 minute. Thinly slice the chili, add it and pork belly, toss for 1 minute until glazed.
5
Plate
Spread raw cauliflower rice on a plate, top with glazed pork belly, scatter sliced cucumber and chopped cilantro over the top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork belly, skin on, cut into 1-inch cubes
- 2 cup480ml vegetable oil, for deep-frying
- 6 cloves6 cloves garlic
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp erythritol
- 22 fresh red chili
- 1/2 cup50g cauliflower rice, raw
- 11 cucumber
- 2 tbsp2 tbsp cilantro
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
