南乳焖花肉
Stewed Pork Belly with Fermented Red Beancurd (Keto Modified)
Yes, with a tweak: ensure no sugar is added to the braising sauce. About 9g net carbs per serving.
What it is
Tender pork belly braised slowly until melt-in-your-mouth soft in a deeply savoury and aromatic sauce, primarily seasoned with fermented red beancurd. Modified to use low-sugar alternatives for the braising liquid, if necessary.
Key ingredients
Pork belly, fermented red beancurd, ginger slices, garlic, star anise, cinnamon stick, low-sodium soy sauce, Shaoxing wine, water/broth, erythritol (as sugar substitute if needed), cooking oil.
How to make it keto
Ensure no sugar is added to the braising sauce. Confirm no starch thickeners are used. Request low sodium soy sauce.
Watch out for
Hidden sugar in commercial fermented beancurd. Added sugar in the braising liquid is common. Starch thickeners might be used to achieve a glossy sauce.
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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