Keto Bún Chả (Grilled Pork with Noodles) - SOY-FREE

Ingredients

• 1 lb Ground pork
• 4 cloves Minced garlic
• 2 tablespoons Fish sauce (Nuoc Mam)
• 1 tablespoon Swerve Sweetener
• 1/2 teaspoon Black pepper
• 16 oz Shirataki noodles
• 1/2 cup Carrots
• 1/2 cup Daikon radish
• 2 tablespoons White vinegar
• 1/4 cup Water
• 1 each Lime
• 1/4 cup Mint leaves
• 1/4 cup Cilantro

Instructions

1. 1In a medium bowl, combine the 1 lb ground pork, 4 cloves minced garlic, 1 tablespoon fish sauce, 1/2 tablespoon Swerve Sweetener, and 1/2 teaspoon black pepper. Mix everything together with your hands until just combined, then form the mixture into 8 small, flat patties.
2. 2Preheat your grill to medium-high heat, about 400°F (200°C). Place the 8 pork patties on the grill and cook for 4-5 minutes per side, until they are browned and the internal temperature reaches 160°F (71°C).
3. 3While the pork is grilling, prepare the pickled vegetables. Julienne the 1/2 cup carrots and 1/2 cup daikon radish into thin matchsticks. In a small bowl, combine the julienned carrots and daikon radish with 2 tablespoons white vinegar, the remaining 1/2 tablespoon Swerve Sweetener, and 1/4 cup water. Stir to combine and let sit for at least 10 minutes.
4. 4Prepare the dipping sauce. In a small bowl, whisk together the remaining 1 tablespoon fish sauce, 1/4 cup water, the juice of 1 lime, and 1 clove of the minced garlic. Taste and add more lime juice or fish sauce if needed.
5. 5Rinse the 16 oz shirataki noodles under cold water very well. Place the rinsed noodles in a dry skillet over medium-high heat and cook for 3-5 minutes, stirring occasionally, until most of the moisture has evaporated and the noodles are slightly dry.
6. 6To assemble, divide the shirataki noodles among four bowls. Top with the grilled pork patties, a portion of the pickled carrots and daikon radish, and drizzle with the dipping sauce. Garnish generously with the 1/4 cup mint leaves and 1/4 cup cilantro.

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