Servings: 4 servings
Calories: 398kcal
Ingredients
- 500 g pork belly in one piece
- 1 thumb fresh ginger sliced
- 2 star anise
- 2 tbsp avocado oil
- 2 tbsp doubanjiang fermented chili bean paste
- 1 tbsp soy sauce
- 1 tsp allulose or preferred keto sweetener
- 2 leeks sliced diagonally
- 1 red bell pepper sliced
- 2 cloves garlic minced
Instructions
- Place the pork belly in a pot with ginger and star anise, cover with water, and simmer 25-30 minutes until just cooked through but still firm. Drain and let cool, then slice thinly.
- Heat avocado oil in a wok over high heat. Add the pork slices and stir-fry until the edges curl and crisp slightly, 4-5 minutes.
- Push the pork to one side. Add doubanjiang and garlic to the empty space, stir-fry 30 seconds until fragrant.
- Toss everything together, then add soy sauce and allulose.
- Add leeks and bell pepper, stir-fry 2-3 minutes until just tender but still with some bite.
Notes
Chef's Tip: Boiling the pork belly first and letting it cool before slicing makes it much easier to get thin, even slices that crisp properly in the wok. Keto Swaps: none needed beyond the allulose swap for sugar - this dish is naturally low-carb as written.
Nutrition
Calories: 398kcal | Protein: 20g | Fat: 32g | Fiber: 1g
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About This Dish
Hui guo rou gets its name from the technique — pork belly boiled once, then sliced thin and cooked a second time in the wok until the edges curl and crisp.
Nothing needs swapping here beyond the allulose for sugar; this dish is naturally low-carb as written.