Thai · Dinner
Stir-Fried Pork with Garlic and Pepper (Keto)
Pork shoulder strips stir-fried in a hot wok with crushed garlic and black pepper, finished with fish sauce and dark soy sauce. Served over wilted cabbage and topped with crispy fried garlic, white pepper, and fresh cilantro.
$5
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
432Calories
34.6gProtein
29.1gFat
11.8gCarbs
5.6gSugar
2.9gFiber
1350mgSodium
140mgChol
6.9gSat Fat
870mgPotassium
95mgCalcium
2.9mgIron
0.9mcgVitamin B12
32mgVitamin C
low-carb
gluten-free
low-calorie
keto
Instructions
1
Prep
Slice pork shoulder into thin strips. Crush garlic cloves and peppercorns coarsely with a knife or mortar. Shred cabbage into ribbons. Chop cilantro roughly.
2
Sauté
Heat 1 tbsp olive oil in a wok over medium heat. Fry half the garlic for 1–2 minutes, stirring constantly, until deep golden; scoop onto a paper towel.
3
Stir-fry
Raise heat to high, add remaining garlic and peppercorns, stir 30 seconds until fragrant. Add pork and stir-fry 3–4 minutes until cooked through and edges brown.
4
Glaze
Add fish sauce, dark soy sauce, and sugar. Toss 1 minute over high heat until glossy. Stir in cabbage and remaining oil, cook 2 minutes until wilted.
5
Plate
Transfer to a plate. Scatter crispy fried garlic, cilantro, and white pepper on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz369g pork shoulder
- 16 cloves16 cloves garlic
- 2 tsp2 tsp black peppercorns
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp dark soy sauce
- 2 tsp2 tsp sugar
- 3 tbsp3 tbsp olive oil
- 7 oz200g cabbage
- 4 tbsp4 tbsp cilantro
- 1/2 tsp1/2 tsp white pepper
