南乳排骨
Braised Pork Ribs with Fermented Red Bean Curd
Yes, with a tweak: request no added sugar or caramelization, no cornstarch/thickener in the sauce. About 10g net carbs per serving, on the higher side for Chinese food, so watch the portion.
What it is
Succulent pork ribs braised slowly in a rich, savory sauce flavored with fermented red bean curd. This dish is hearty and full of umami. Traditionally, it might have added sugar for color and flavor, and sometimes starch for thickening, which should be avoided for keto.
Key ingredients
Pork ribs, fermented red bean curd, ginger, garlic, star anise, cinnamon stick, five-spice powder, soy sauce, cooking oil.
How to make it keto
Request no added sugar or caramelization, no cornstarch/thickener in the sauce. Ensure low-carb soy sauce is used.
Say this to the waiter (Chinese)
南乳排骨不要加糖，不要炒糖色。酱汁不要勾芡，请用低碳酱油。
For 南乳排骨, please omit added sugar and caramelization. No cornstarch or thickener in the sauce, and please use low-carb soy sauce.
Watch out for
Fermented red bean curd paste can contain sugar and starch. Restaurants often add rock sugar for color and flavor, and cornstarch to thicken the braising liquid. 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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