泡椒猪肝
Spicy Pork Liver with Pickled Chilies
Yes, with a tweak: request no sugar in sauce, no cornstarch/thickener, use light soy sauce. About 8g net carbs per serving.
What it is
A bold Sichuan stir-fry where thinly sliced pork liver is quickly cooked with fiery pickled chilies (pao jiao), garlic, and ginger, delivering a vibrant, spicy, and slightly sour flavor profile. Rich in iron and naturally low in carbohydrates.
Key ingredients
Pork liver, pickled chilies (pao jiao), ginger, garlic, Shaoxing wine, light soy sauce, cooking oil.
How to make it keto
Request no sugar in sauce, no cornstarch/thickener, use light soy sauce. Ensure minimal Shaoxing wine as it contains some carbs.
Say this to the waiter (Chinese)
这份泡椒猪肝，请不要放糖，不要勾芡。酱油用生抽，少放点料酒。
For 泡椒猪肝, please no sugar, no cornstarch/thickener. Use light soy sauce and minimal Shaoxing wine.
Watch out for
Hidden sugar in sauces, cornstarch as thickener, sugary marinades for liver. Pickled chilies are usually low carb.
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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