Servings: 8 people
Equipment
Ingredients
- 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)
Instructions
- 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.
Nutrition
Serving: 44g | Calories: 594kcal | Carbohydrates: 1g | Protein: 11g | Fat: 60g | Sodium: 474mg | Fiber: 1g | Sugar: 1g
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