Vietnamese · Lunch
Pork Ear Salad with Herbs (Keto)
Vietnamese pork ear salad built for keto with braised sliced pork ear tossed with shredded cabbage, herbs, and cucumber ribbons in a low-carb nuoc cham sweetened with monk fruit instead of sugar, finished with crushed peanuts, fried shallots, and fresh chili for crunch and heat.
$5
25 minsPrep
60 minsCook
85 minsTotal
MediumLevel
Nutrition per serving
428Calories
24.6gProtein
29.7gFat
13.8gCarbs
5.8gSugar
3.9gFiber
1780mgSodium
128mgChol
6.1gSat Fat
620mgPotassium
90mgCalcium
2.3mgIron
0.8mcgVitamin B12
22mgVitamin C
low-carb
gluten-free
low-calorie
keto
Instructions
1
Prep
Rinse the pork ear under cold water and scrape off any stray hairs with a knife, then pat dry.
2
Braise
Place the pork ear in a saucepan with bay leaf, garlic, and salt; cover with water, bring to a boil, then reduce to low and simmer partially covered for 50 minutes until a skewer slides through with only slight resistance.
3
Cool
Lift the pork ear onto a plate and let it cool at room temperature for 15 minutes until firm enough to slice thinly.
4
Toss
Whisk together lime juice, fish sauce, monk fruit sweetener, minced garlic, and sliced chili in a bowl; combine pork ear strips, cabbage, cucumber, cilantro, mint, and shallot in a mixing bowl, pour dressing over, and toss until coated.
5
Plate
Dollop mayonnaise over the salad, toss briefly to coat lightly, then pile onto a plate and scatter crushed peanuts, fried shallots, and remaining chili on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork ear, cleaned
- 22 bay leaf
- 4 cloves4 cloves garlic
- 1 tsp1 tsp salt
- 2 cup200g green cabbage
- 1/2 cup50g cucumber
- 4 tbsp16g cilantro leaves
- 4 tbsp12g mint leaves
- 2 tbsp18g shallot
- 22 small chili-fresh
- 2 clove2 clove garlic
- 4 tbsp60ml lime juice
- 2 tbsp30ml fish sauce
- 2 tsp2 tsp monk fruit sweetener
- 2 tbsp28g mayonnaise
- 2 tbsp18g peanuts
- 2 tbsp12g fried shallots
