Servings: 4 servings
Calories: 508kcal
Ingredients
- 2 pounds boneless pork shoulder sliced 1/4 inch thick
- Marinade: 1/3 cup soy sauce, 1/4 cup allulose, 1/4 cup grated onion, 6 cloves garlic minced, 1 tablespoon grated ginger, 2 tablespoons sesame oil, 1/4 cup water, 1/2 teaspoon black pepper
- 2 scallions and 1 teaspoon sesame seeds for garnish
Instructions
- Lightly score both sides of each pork slice so the marinade soaks in.
- Whisk the marinade ingredients together, add the pork, and massage to coat. Refrigerate for at least 4 hours or overnight.
- Grill over medium-high heat or cook in a cast-iron skillet for 3 to 4 minutes per side, until caramelized and cooked through.
- Cut into bite-size pieces, garnish with scallions and sesame seeds, and serve with lettuce wraps.
Notes
Pork shoulder has enough marbling to stay juicy on the grill. Keep the heat at medium-high, because the marinade can scorch over very high heat.
Chef's Tip: For a spicy version, add 1 tablespoon of gochugaru and 1 tablespoon of Keto Gochujang-Style Paste to the marinade.
Keto Swap: Pork galbi marinade typically includes sugar, honey or corn syrup, plus fruit purée. Allulose and grated onion keep the sweetness and tenderness.
Success Tip: Leftovers are great chopped and stirred into kimchi fried cauliflower rice.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 508kcal | Protein: 42g | Fat: 35g | Fiber: 0.6g
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