Servings: 4 servings
Calories: 544kcal
Ingredients
- 2 pounds pork shoulder or belly thinly sliced
- 1 onion sliced
- 1 small carrot thinly sliced
- 4 scallions cut into 2-inch pieces
- 1 green chili sliced
- Sauce: 3 tablespoons Keto Gochujang-Style Paste (Chapter 10) or store-bought gochujang, 2 tablespoons gochugaru, 2 tablespoons soy sauce, 2 tablespoons allulose, 6 cloves garlic minced, 1 tablespoon grated ginger, 1 tablespoon sesame oil
- 1 tablespoon avocado oil
- 1 teaspoon toasted sesame seeds
Instructions
- Mix the sauce ingredients in a large bowl. Add the pork and massage the sauce into the meat. Refrigerate for at least 30 minutes.
- Heat the avocado oil in a large skillet or wok over medium-high heat.
- Add the pork and cook, stirring often, for 6 to 7 minutes until it is nearly cooked through.
- Add the onion and carrot and stir-fry for 3 minutes, until the onion softens and the sauce caramelizes.
- Add the scallions and chili and stir-fry 1 minute more. Sprinkle with sesame seeds.
Notes
Let the pork sit without stirring for the first minute so it gets some color. A hot pan and a little patience give this dish its smoky, caramelized flavor.
Chef's Tip: For a smoky restaurant flavor, finish the pork under a hot broiler for 2 minutes or char the edges with a kitchen torch.
Keto Swap: The usual sauce uses sugar, corn syrup and plenty of gochujang. The keto paste and allulose cut the carbs dramatically; store-bought gochujang adds about 5 grams of net carbs per serving.
Success Tip: Make a mild version for children using the Dak Bulgogi marinade (Chapter 5) on the same pork.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 544kcal | Protein: 42g | Fat: 36g | Fiber: 3.1g
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