Deep-fried Fermented Red Beancurd Pork Belly
Crispy Fermented Beancurd Pork Belly
Yes, with a tweak: request no cornflour, potato starch, or any other flour/starch in the marinade or as a batter. About 5g net carbs per serving, lower than 7 in 10 Singaporean dishes.
What it is
Succulent pork belly marinated in savory fermented red beancurd (nan ru), five-spice powder, and sometimes Chinese rice wine, then deep-fried until crispy. The red beancurd provides a unique umami-rich flavor.
Key ingredients
Pork belly, fermented red beancurd, five-spice powder, Chinese rice wine, garlic, cooking oil for deep frying.
How to make it keto
Request no cornflour, potato starch, or any other flour/starch in the marinade or as a batter. The pork belly skin can achieve crispiness without additional carbs.
Watch out for
Some recipes might include a small amount of sugar in the marinade. The primary risk is the use of flour/starch for coating or crispiness, which must be explicitly avoided.
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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