Vietnamese · Dinner
Stir Fried Pork With Lemongrass (Keto)
Pork shoulder strips wok-seared with lemongrass, garlic, fish sauce and chili, finished with a splash of coconut cream to boost fat and softened with fibrous low-carb vegetables instead of rice. Fragrant, salty-sweet, and spiked with fresh chili and scallion, served hot straight from the wok.
$5
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
486Calories
39.2gProtein
32.4gFat
11.8gCarbs
4.9gSugar
3.1gFiber
1057mgSodium
150mgChol
11.9gSat Fat
780mgPotassium
70mgCalcium
2.6mgIron
0.9mcgVitamin B12
48mgVitamin C
gluten-free
protein-rich
low-carb
keto
Instructions
1
Prep
Slice pork shoulder into thin strips. Mince lemongrass and garlic finely. Slice chili and scallions.
2
Marinate
Toss pork with fish sauce, half the garlic, half the lemongrass, and black pepper. Let sit 15 minutes.
3
Sear
Heat vegetable oil in a wok over high heat until shimmering. Add pork in a single layer and sear 3 minutes until deeply browned, without stirring too much.
4
Stir-fry
Push pork aside, add remaining garlic and lemongrass, stir 1 minute until fragrant. Add cabbage and erythritol, toss 3 minutes over high heat until cabbage just wilts.
5
Finish
Stir in coconut cream and half the chili and scallions. Cook 1 minute over medium heat until sauce clings to pork.
6
Plate
Transfer to plate, scatter remaining chili and scallions over top, squeeze lime juice over, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork shoulder
- 44 stalks lemongrass
- 6 cloves6 cloves garlic
- 2 tbsp2 tbsp fish sauce
- 22 fresh red chili
- 44 scallions
- 2 tbsp2 tbsp erythritol
- 1 tsp1 tsp black pepper
- 4 tbsp4 tbsp coconut cream
- 2 tbsp2 tbsp vegetable oil
- 7 oz200g cabbage
- 2 tsp2 tsp lime juice
