南乳焖猪肉
Braised Pork with Red Fermented Bean Curd
Yes, with a tweak: request no sugar added to the braising liquid, no cornstarch/thickener. About 11g net carbs per serving, on the higher side for Chinese food, so watch the portion.
What it is
A savory Cantonese braised dish featuring succulent pork, often pork belly or shoulder, slow-cooked until meltingly tender in a rich, distinctive sauce made with red fermented bean curd (nam yu), ginger, garlic, and aromatic five-spice powder.
Key ingredients
Pork belly/shoulder, red fermented bean curd, ginger, garlic, star anise, five-spice powder, Shaoxing wine, cooking oil.
How to make it keto
Request no sugar added to the braising liquid, no cornstarch/thickener. Red fermented bean curd is generally low carb; confirm no sugary brands are used.
Say this to the waiter (Chinese)
这份南乳焖猪肉，请不要加糖，不要勾芡。南乳也请用无糖的。
Please ensure the 南乳焖猪肉 has no added sugar in the braising liquid, no cornstarch, and uses unsweetened red fermented bean curd.
Watch out for
Added sugar in braising liquid (common in restaurant preparation), potential use of cornstarch to thicken sauce. Check for sugary brands of red fermented bean curd.
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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