Low Carb Vietnamese Caramelized Pork Belly
This recipe is super easy to make and uses asian pantry essentials. Make sure you open your windows while you cook this LOL. This is a really easy way to prepare pork belly – we like to buy the pre-cut strips from Costco. The pork is super tender, salty, sweet, and has this great umami element. Pair it with pickled greens, boiled eggs, boiled cabbage, cauli-rice, or any mild tasting vessel to balance out the flavors
- 2 pounds pork belly (cut into 1/2 inch bized sized pieces)
- 2 tablespoons fish sauce
- 2 teaspoons soy sauce (or aminos)
- 1 tablespoon garlic powder
- 1/3-1/2 cup Swerve Brown Sugar Replacement (start with 1/3 and add more to taste)
- cracked black pepper (to taste)
- 3-4 Thai Peppers (optional, chopped)
- oil (for cooking)
- Heat a large pan with 2 tablespoons of oil on medium high heat. Once heated, add the 2 pounds of pork belly and garlic powder. Cook until the outside of the pork is no longer pink.
- After about five minutes, add fish sauce and soy sauce and stir. Cook for another 10 minutes.
- Add brown sugar replacement and stir thoroughly to coat all of the pork. Cook for another 5-6 minutes to let the sugar caramelize over the pork. Once the pork belly is a dark golden color, drain excess fat ( you can save this for future cooking or put it in a container, let it harden, then discard it).
- Sprinkle black pepper to taste and adjust the sweetness based on your preference. Add chopped thai chilis as desired, I do this once the pork belly is caramelized.
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