Vietnamese · Dinner
Crispy Pork Belly Rice Bowl (Keto)
Pork belly cubes are seared skin-down until the fat renders and the surface turns deeply crisp, then finished in a caramel-fish-sauce glaze with garlic and chili. Served over cauliflower rice with cucumber, scallion and cilantro, the bowl swaps traditional white rice for a low-carb base while keeping the classic Vietnamese sweet-salty-savoury balance.
$7
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
661Calories
25.3gProtein
57.6gFat
13.4gCarbs
4.6gSugar
3.9gFiber
1704mgSodium
128mgChol
22.1gSat Fat
540mgPotassium
65mgCalcium
2.1mgIron
0.9mcgVitamin B12
22mgVitamin C
gluten-free
low-carb
keto
Instructions
1
Prep
Pat the pork belly cubes dry and season lightly with salt. Mince the garlic, grate the ginger, slice the chili, scallion, and cucumber, and chop the cilantro.
2
Sear
Place pork belly fat-side down in a dry cold skillet over medium heat for 10 minutes until the fat renders and the skin turns deeply golden and crisp.
3
Sear
Turn the cubes and sear the remaining sides over medium-high heat for 4 minutes until every side is browned and crisp.
4
Reduce
Add minced garlic and grated ginger to the rendered fat, cook 30 seconds over medium heat until fragrant, then add fish sauce and monk fruit sweetener, stirring to coat the pork, and simmer 3 minutes until the sauce thickens into a glossy glaze.
5
Toss
Stir the sliced chili and half the sliced scallion into the glazed pork and toss for 30 seconds over low heat until evenly coated.
6
Build
Microwave the cauliflower rice with sesame oil for 2 minutes on high until tender. Spoon into a bowl, top with glazed pork, and scatter cucumber, remaining scallion, and cilantro over.
7
Plate
Drizzle the rice vinegar over the bowl and serve with the lime wedge on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork belly
- 2 cup200g cauliflower rice
- 4 tbsp4 tbsp fish sauce
- 2 tbsp2 tbsp monk fruit sweetener
- 2 clove2 clove garlic
- 2 tsp2 tsp ginger-fresh
- 11 fresh Thai chili
- 22 scallion
- 11 cucumber
- 2 tbsp2 tbsp cilantro
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp rice vinegar
- 22 lime wedge
- 1/4 tsp1/4 tsp salt
