Hakka Zha Rou
Hakka Fried Pork Belly
Yes, with a tweak: ensure no sugar or starch (like cornstarch) is used in the marinade or dredging process. About 4g net carbs per serving, lower than 8 in 10 Malaysian dishes.
What it is
Thick cubes of pork belly marinated with fermented red beancurd (nam yee) and traditional Hakka spices, then deep-fried until gloriously crispy on the outside and tender within. A highly flavorful and aromatic dish.
Key ingredients
Pork belly, fermented red beancurd (nam yee), five-spice powder, garlic, ginger, cooking oil (for deep-frying), minimal soy sauce.
How to make it keto
Ensure no sugar or starch (like cornstarch) is used in the marinade or dredging process. Traditional preparations are often naturally low-carb.
Say this to the waiter (Malay)
Hakka Zha Rou ini, jangan letak gula atau tepung kanji dalam perapan atau salutannya ya.
For Hakka Zha Rou, please ensure no sugar or starch is used in the marinade or for dredging.
Watch out for
Hidden sugar or starch in the marinade to enhance crispness or flavor.
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 ›
