Nam Yue Fah Lam Poh
Stir-fried Pork Belly with Fermented Red Beancurd
Yes, keto as served. About 4g net carbs per serving, lower than 8 in 10 Malaysian dishes.
What it is
Crispy slices of pork belly stir-fried with pungent and flavourful fermented red beancurd (nam yue), garlic, and often a touch of chili for an umami-rich dish.
Key ingredients
Pork belly, fermented red beancurd, garlic, ginger, chili padi, cooking oil, light soy sauce (check for sugar).
Optional tweaks
Confirm no sugar is added to the sauce, as fermented beancurd is typically savoury. Ensure no cornstarch is used for thickening.
Watch out for
Minimal. Some fermented beancurd pastes might contain trace sugars, but generally very low. Watch out for added sugar in the stir-fry process.
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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