生酮芋头排骨煲
Keto Claypot Pork Ribs with Root Vegetables
Yes, with a tweak: replace taro (yam) with daikon or radish. About 6g net carbs per serving, lower than 6 in 10 Singaporean dishes.
What it is
A hearty claypot stew featuring tender pork ribs braised until succulent, traditionally with taro (yam). For a keto version, the taro is replaced with low-carb root vegetables like daikon or radish, along with mushrooms and a rich, savory soy-based sauce.
Key ingredients
Pork ribs, dried shiitake mushrooms, daikon/radish (replacement for yam), ginger, garlic, dark soy sauce, light soy sauce, shaoxing wine, five-spice powder, chicken/pork broth, cooking oil.
How to make it keto
Crucially, replace taro (yam) with daikon or radish. Ensure no sugar or starch is added to the braising liquid or sauce. Request minimal soy sauce or specific low-carb soy sauce if available, and no MSG.
Watch out for
High-carb root vegetables (yam, potatoes) in original dish; hidden sugar and starch in sauces; trace carbs from daikon.
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 ›
