南乳烧肉
Roasted Pork Belly with Fermented Red Beancurd
Yes, keto as served. About 3g net carbs per serving, lower than 9 in 10 Singaporean dishes.
What it is
Crispy roasted pork belly marinated in red fermented beancurd (nam yue), which imparts a distinctive savory, slightly funky, and aromatic flavor. Unlike typical Sio Bak, this version carries a unique depth from the marinade.
Key ingredients
Pork belly, red fermented beancurd (nam yue), Chinese five-spice powder, garlic, ginger, Chinese rice wine (shao xing), salt, pepper, cooking oil.
Optional tweaks
Ensure no sugar is added to the marinade for caramelization. Confirm no honey or maltose is used in the roasting process. Serve without any carb-heavy accompaniments.
Watch out for
Some commercial fermented beancurd pastes may contain trace sugars. Dark soy sauce (often used for color) might contain sugar. Chefs sometimes brush with sugary glazes for crispiness/color.
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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