Thai · Dinner
Crispy Pork Belly Rice (Keto)
Pan-crisped pork belly slices served over garlic cauliflower rice with a fried egg, fish sauce, and chili-lime sauce. The skin renders crispy and the fat crisps fully, delivering a Thai street-stall character built keto-style with cauliflower replacing jasmine rice.
$6
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
702Calories
30.4gProtein
58.6gFat
14.2gCarbs
4.8gSugar
4.3gFiber
1580mgSodium
355mgChol
20.1gSat Fat
780mgPotassium
95mgCalcium
2.8mgIron
0.9mcgVitamin B12
48mgVitamin C
gluten-free
low-carb
keto
Instructions
1
Prep
Score the pork belly skin in a crosshatch pattern and pat dry with paper towels; season both sides evenly with salt.
2
Sear
Place pork belly skin-side down in a cold dry skillet over medium heat and cook 12 minutes until fat renders and skin turns golden and crackling.
3
Crisp
Flip strips and cook over medium-high heat 4 minutes until deep brown and crisp; set aside and keep rendered fat in the pan.
4
Saute
Add minced garlic to the skillet with 1 teaspoon rendered pork fat over medium heat 30 seconds until light gold and fragrant, stirring carefully.
5
Stir-fry
Add cauliflower rice to the skillet and stir-fry over medium-high heat 4 minutes until tender and lightly golden at the edges.
6
Coat
Stir fish sauce and soy sauce into the rice and toss 1 minute over medium heat until evenly coated and glossy.
7
Fry
In a separate small pan, heat vegetable oil over medium-high heat and fry the egg 3 minutes until white is set and edges turn lacy and brown.
8
Whisk
In a small bowl, whisk together lime juice, erythritol, and half the sliced chili until sweetener dissolves into a thin sauce.
9
Plate
Mound rice on a plate, top with pork belly strips and fried egg, drizzle with chili-lime sauce, scatter remaining chili, scallion, and cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork belly
- 3 cups300g cauliflower rice
- 22 large eggs
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 22 fresh red chili
- 22 scallion
- 2 tbsp28g vegetable oil
- 1 tsp1 tsp soy sauce
- 1/2 tsp1/2 tsp erythritol
- 1/4 tsp1/4 tsp salt
- 4 tbsp4 tbsp fresh cilantro
