Keto Bun Cha (Grilled Pork with Noodles)

Ingredients

• 1 lb Pork Shoulder
• 2 tablespoons Soy Sauce (Tamari for Gluten-Free)
• 1 tablespoon Fish Sauce (Nuoc Mam)
• 3 cloves Minced Garlic
• 1 tablespoon Swerve (or other keto sweetener)
• 1/2 teaspoon Black Pepper
• 1 cup Shredded Daikon Radish
• 1/2 cup Shredded Carrot
• 3 tablespoons Fish Sauce (for dipping sauce)
• 3 tablespoons Lime Juice (for dipping sauce)
• 1 tablespoon Swerve (for dipping sauce)
• 1 clove Minced Garlic (for dipping sauce)
• 1/4 cup Water (for dipping sauce)
• 4 cups Zucchini Noodles (Zoodles)

Instructions

1. 1Cut the 1 lb pork shoulder into thin slices, about 1/4-inch thick. In a medium bowl, combine the pork slices with 2 tablespoons soy sauce (or tamari), 1 tablespoon fish sauce (Nuoc Mam), 3 cloves minced garlic, 1 tablespoon Swerve (or other keto sweetener), and 1/2 teaspoon black pepper. Mix well to coat the pork evenly. Cover the bowl and let it marinate for at least 30 minutes at room temperature.
2. 2While the pork marinates, prepare the pickled vegetables. In a small bowl, combine 1 cup shredded daikon radish and 1/2 cup shredded carrot. Mix them together and set aside.
3. 3Next, make the dipping sauce. In another small bowl, whisk together 3 tablespoons fish sauce, 3 tablespoons lime juice, 1 tablespoon Swerve (or other keto sweetener), 1 clove minced garlic, and 1/4 cup water. Stir until the sweetener is dissolved. Taste and adjust the balance of sweet, sour, and salty if needed.
4. 4Preheat your grill to medium heat, around 350-400°F (175-200°C). Grill the marinated pork slices for about 3-5 minutes per side, or until the pork is cooked through and has developed a slight char. The internal temperature should reach 145°F (63°C).
5. 5Arrange the 4 cups of zucchini noodles (zoodles) on serving plates. Place the grilled pork over the zucchini noodles. Top with the prepared pickled vegetables and drizzle generously with the dipping sauce just before serving.

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