Enjoy a quick and incredibly flavorful keto meal with this Chinese-inspired pork belly and Brussels sprouts bowl. Crispy, savory pork belly meets tender-crisp sprouts in a simple yet delicious sauce, ready in just 20 minutes.
• Preparation Time: 5 minutes
• Cooking Time: 15 minutes
• Servings: 4
Ingredients
• 141 pounds (approx. 570g) pork belly, cut into 1-inch cubes
• 1 pound (approx. 450g) Brussels sprouts, trimmed and halved
• 3 oz (6 Tbsp) butter, unsalted
• 2 cloves garlic, minced
• 21 leek, white and light green parts only, thinly sliced for garnish
For the Sauce:
• 2 Tbsp tamari soy sauce (or coconut aminos)
• 1 Tbsp rice vinegar
• Salt and black pepper, to taste
Directions
1. Crisp the Pork Belly: Place the pork belly cubes in a large, cold skillet or wok. Turn the heat to medium-high. Cook for 8-10 minutes, turning occasionally, until the pork is golden brown and crispy on all sides and the fat has rendered.
2. Sauté the Aromatics: Use a slotted spoon to remove the crispy pork from the skillet and set it aside on a plate. Drain off all but 2 tablespoons of the rendered pork fat. Add the butter to the skillet and allow it to melt. Add the minced garlic and cook for 30 seconds until fragrant.
3. Cook the Brussels Sprouts: Add the halved Brussels sprouts to the skillet. Stir to coat them in the fat and cook for 5-7 minutes, stirring occasionally, until they are tender-crisp and have a nice char.
4. Combine and Finish: Return the cooked pork belly to the pan with the Brussels sprouts. In a small bowl, whisk together the tamari and rice vinegar, then pour the mixture into the skillet. Toss everything to coat well and let the sauce bubble and reduce for about one minute.
5. Serve: Season with salt and pepper to your taste. Divide the pork and Brussels sprouts among four bowls and top generously with the fresh, sliced leek.
Nutrition Information
(Approximate values per serving)
• Calories: 993
• Fat: 95g
• Protein: 25g
• Total Carbohydrates: 7g
• Fiber: 3g
• Net Carbohydrates: 4g
(Note: The protein content in the original recipe was likely a miscalculation for the entire dish. This revised estimate reflects a more typical value for one serving.)
