Forget takeout! Get ready to fall in love with the most satisfying weeknight meal that hits all the right notes. We’re talking melt-in-your-mouth, crispy pork belly mingling with perfectly charred Brussels sprouts, all tossed in a ridiculously simple yet flavor-packed sauce. This entire bowl of keto-friendly goodness comes together in just 20 minutes, proving that you don’t need to spend hours in the kitchen to create something truly spectacular. It’s savory, it’s satisfying, and it’s about to become your new favorite low-carb dinner.
Ingredients
• 1.25 pounds / 570g pork belly, cut into 1-inch cubes
• 1 pound / 450g Brussels sprouts, trimmed and halved
• 3 oz / 6 Tbsp butter, unsalted
• 2 cloves garlic, minced
• 1/2 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
Instructions
1. Directions
2. Render and Crisp the Pork Belly: Place the pork belly cubes in a single layer in a large, cold skillet or wok. Turn the heat to medium-high and cook for 8-10 minutes, turning occasionally. You’re looking for the fat to render out and the pork to become golden brown and crispy on all sides.
3. Sauté the Aromatics: Using a slotted spoon, transfer the crispy pork to a plate, leaving the rendered fat behind. Drain all but 2 tablespoons of the fat from the skillet. Add the butter and let it melt into the pork fat. Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
4. Char the Brussels Sprouts: Add the halved Brussels sprouts to the skillet. Stir to coat them in the fat, then spread them out. Cook for 5-7 minutes, stirring only occasionally, until they become tender-crisp and develop a beautiful char.
5. Combine and Finish: Return the crispy pork belly to the skillet with the sprouts. In a small bowl, whisk together the tamari and rice vinegar. Pour the sauce over everything in the pan and toss to coat. Let it bubble and reduce for about 1 minute until it slightly thickens and glazes the .
6. Serve Immediately: Season with salt and pepper to your liking. Divide the mixture among four bowls and finish with a generous sprinkle of fresh, sliced leek.
Nutritional Information
• 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.)
Pro Tips
• Start the pork belly in a cold pan. This allows the fat to render slowly and evenly, resulting in perfectly crispy (not burnt) pork.
• Don’t overcrowd the skillet. Give the pork belly and Brussels sprouts enough space to make direct contact with the pan. This is the key to getting a great sear and char instead of just steaming them.
• For a deeper char on your sprouts, place them cut-side down in the hot fat and let them cook undisturbed for 3-4 minutes before you begin stirring.
