Hakka Braised Pork Belly with Mui Choy (Keto-Modified)
Keto Hakka Braised Pork Belly with Preserved Mustard Greens
Yes, with a tweak: ensure no sugar or cornstarch is added to the braising liquid. About 13g net carbs per serving, on the higher side for Malaysian food, so watch the portion.
What it is
A classic Hakka dish featuring succulent, melt-in-your-mouth pork belly slow-braised to perfection with savory preserved salted mustard greens (mui choy), garlic, ginger, and star anise. The dish boasts a complex, umami-rich, and slightly salty flavor profile.
Key ingredients
Pork belly, preserved mustard greens (mui choy), garlic, ginger, star anise, cinnamon stick, dark soy sauce (keto-friendly), light soy sauce (tamari), rice wine (optional, use dry sherry or omit), water/broth, cooking oil.
How to make it keto
Ensure no sugar or cornstarch is added to the braising liquid. Use tamari for soy sauce. Rinse mui choy thoroughly to reduce sodium and potential carb residue.
Say this to the waiter (Malay)
Hakka Braised Pork Belly with Mui Choy ini, jangan letak gula atau tepung jagung. Guna sos soya tamari, dan bilas mui choy bersih-bersih.
For Hakka Braised Pork Belly with Mui Choy, please no sugar or cornstarch. Use tamari soy sauce, and rinse mui choy well.
Watch out for
Hidden sugar in soy sauces or seasoning. Starch thickeners in gravy. Preserved vegetables can contain some sugar.
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.
More on the Malaysian menuAll 735 Malaysian dishes ›
