Keto Bak Chor Mee (Soy-Free)

Ingredients

• about 450 g Shirataki Noodles
• about 225 g Ground Pork
• 2 tbsp Pork Lard
• 2 tbsp Coconut Aminos
• 1 tbsp Black Vinegar
• 1 tbsp Chili Oil
• 3 cloves Garlic
• 1/2 cup Mushroom
• 1/4 cup Crispy Pork Rinds
• 2 Green Onions
• 1 tbsp Fish Sauce
• 4 cups Pork Broth

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1First, prepare the about 450 g Shirataki Noodles by rinsing them thoroughly under cold water for 1 minute, then drain them very well in a colander. Set the noodles aside. In a large pot, bring the 4 cups Pork Broth to a rolling boil over high heat (100°C / 100°C).
2. 2Add the prepared about 450 g Shirataki Noodles to the boiling 4 cups Pork Broth and cook for exactly 2 minutes. Carefully drain the noodles, reserving all of the hot pork broth in the pot.
3. 3While the noodles cook, finely mince the 3 cloves Garlic. Thinly slice the 2 Green Onions, separating the white parts from the green tops. Heat 2 tbsp Pork Lard in a 25.4 cm skillet over medium-high heat (176.7°C / 177°C). Add the minced 3 cloves Garlic and the white parts of the 2 Green Onions to the skillet and cook until fragrant and lightly golden, about 1-2 minutes, stirring constantly to prevent burning.
4. 4Add the about 225 g Ground Pork to the skillet with the aromatics. Cook, breaking it up with a spoon, until it is fully browned and no pink remains, about 5-7 minutes, reaching an internal temperature of 71°C. Carefully drain off any excess fat from the skillet.
5. 5In a medium bowl, whisk together the 2 tbsp Coconut Aminos, 1 tbsp Black Vinegar, 1 tbsp Chili Oil, and 1 tbsp Fish Sauce until they are well combined.
6. 6Divide the sauce evenly among four serving bowls. Add about 1 cup of the reserved hot pork broth to each bowl and stir to combine. Add the cooked about 450 g Shirataki Noodles to each bowl. Top each serving with the cooked about 225 g Ground Pork, the 1/2 cup Mushroom, the 1/4 cup Crispy Pork Rinds, and the green tops of the 2 Green Onions. Serve immediately.

Substitutions

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