Thai · Dinner
Garlic Pepper Fried Pork (Keto)
Pork shoulder cubes marinated in fish sauce and white pepper, then double-fried until golden and crisp. Tossed with fried garlic and coarse white pepper, the dish delivers salty, peppery, garlicky flavors with no rice or breading, keeping it keto-friendly and low-carb.
$4
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
548Calories
41.2gProtein
38.6gFat
9.8gCarbs
2.1gSugar
1.8gFiber
1450mgSodium
158mgChol
9.9gSat Fat
780mgPotassium
75mgCalcium
3.4mgIron
0.9mcgVitamin B12
10mgVitamin C
low-carb
gluten-free
protein-rich
keto
Instructions
1
Prep
Cut pork shoulder into 1-inch cubes. Pound garlic cloves with a knife until roughly crushed. Chop cilantro stems finely.
2
Marinate
Toss pork with fish sauce, cilantro stems, half the white pepper, and half the black pepper. Cover and marinate in the fridge 20 minutes.
3
Fry
Heat vegetable oil in a wok over medium-high heat until shimmering, then fry pork 6-7 minutes, turning occasionally, until browned.
4
Rest
Lift pork onto paper towel and rest 3 minutes to set the crust before the second fry.
5
Crisp
Return pork to oil over medium-high heat. Fry 3-4 minutes until deep golden, then scatter crushed garlic into the wok and fry 1 minute until light golden.
6
Finish
Drain pork and garlic on paper towel 1 minute, then toss with remaining peppers and coconut aminos.
7
Plate
Pile pork onto a plate, scatter fresh cilantro leaves over top, and serve with a lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork shoulder
- 16 cloves16 cloves garlic
- 2 tsp2 tsp white pepper
- 1 tsp1 tsp black pepper
- 2 tbsp2 tbsp fish sauce
- 44 cilantro stems
- 1/2 cup120ml vegetable oil, for frying
- 2 tbsp2 tbsp coconut aminos
- 2 tbsp2 tbsp fresh cilantro leaves, for garnish
- 22 lime wedge, for serving
