梅菜扣肉
Braised Pork Belly with Preserved Vegetables
Yes, with a tweak: this dish traditionally has some sugar to balance the saltiness of mui choy. About 14g net carbs per serving, on the higher side for Singaporean food, so watch the portion.
What it is
Succulent slices of pork belly braised until meltingly tender with savoury-sweet preserved mustard greens (mui choy), creating a deeply flavourful and comforting dish.
Key ingredients
Pork belly, preserved mustard greens (mui choy), garlic, ginger, soy sauce, dark soy sauce, five-spice powder, cooking oil.
How to make it keto
This dish traditionally has some sugar to balance the saltiness of mui choy. Request 'less sugar' or 'no sugar'. Ensure no corn starch for thickening the sauce.
Watch out for
Significant added sugar, possible corn starch in the braising liquid. Preserved vegetables themselves can sometimes have residual 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 Singaporean menuAll 400 Singaporean dishes ›
