Servings: 4 servings
Calories: 412kcal
Ingredients
- 800 g pork belly cut into chunks
- 2 tbsp avocado oil
- 3 tbsp allulose or preferred keto sweetener
- 4 tbsp soy sauce
- 2 tbsp dark soy sauce
- 3 tbsp Shaoxing wine
- 1 thumb fresh ginger sliced
- 3 cloves garlic smashed
- 2 star anise
- 1 cinnamon stick
- 1.5 cups water
- 2 scallions sliced, for garnish
Instructions
- Blanch the pork belly in boiling water for 3-4 minutes to remove impurities, then drain and pat dry.
- Heat avocado oil in a heavy pot over medium heat. Add the allulose and cook, stirring, until it turns a deep amber, 2-3 minutes.
- Add the pork belly and toss to coat in the caramel, browning the pieces on all sides, 3-4 minutes.
- Add soy sauce, dark soy sauce, Shaoxing wine, ginger, garlic, star anise, and cinnamon. Stir to combine.
- Add water, bring to a simmer, then cover and cook on low heat for 60-70 minutes, until the pork is meltingly tender.
- Uncover and simmer 5-10 minutes more to reduce and thicken the sauce, stirring occasionally.
- Garnish with scallions before serving.
Notes
Chef's Tip: Caramelizing the allulose before adding the pork is what gives this dish its signature deep color and glossy sauce - don't skip that step. Keto Swaps: allulose replaces the traditional rock sugar, giving the same caramelized sweetness with zero net carbs.
Nutrition
Calories: 412kcal | Protein: 22g | Fat: 34g
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About This Dish
Hong shao rou is Shanghai’s signature braise — pork belly cooked low and slow until it turns glossy and deep red-brown, tender enough to cut with a spoon.
Allulose replaces the traditional rock sugar, giving the same caramelized sweetness with zero net carbs.