香菇焖猪手
Braised Pork Hock with Mushrooms
Yes, with a tweak: request no added sugar, rock sugar, or caramelization in the braising liquid. About 11g net carbs per serving, on the higher side for Chinese food, so watch the portion.
What it is
Slow-braised pork hock (trotter) cooked until meltingly tender, combined with earthy shiitake mushrooms. The dish is rich in collagen and fat, making it very satisfying. The braising liquid is usually flavorful and savory.
Key ingredients
Pork hock, shiitake mushrooms, ginger, scallions, star anise, soy sauce, Shaoxing wine, cooking oil.
How to make it keto
Request no added sugar, rock sugar, or caramelization in the braising liquid. Ensure no cornstarch/thickener is used. Use low-carb soy sauce.
Say this to the waiter (Chinese)
这份香菇焖猪手，焖汁不要放糖、冰糖，也不要炒糖色。不要勾芡，用无糖酱油。
For 香菇焖猪手, please use no added sugar, rock sugar, or caramelization in the braising liquid. No cornstarch/thickener, and use low-carb soy sauce.
Watch out for
Braising liquids commonly contain significant amounts of sugar (e.g., rock sugar) for flavor and color, and cornstarch for thickening. Shiitake mushrooms contain some carbohydrates. Standard soy sauce contains wheat.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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