Keto Taiwanese Braised Pork Belly (Lu Rou Fan, no rice)

Ingredients

• about 910 g Pork belly
• 4 cups Cauliflower rice
• 1/2 cup Soy sauce (tamari for gluten-free)
• 1/4 cup Shaoxing wine (dry sherry as substitute)
• 2 tbsp Dark soy sauce
• 1 tbsp Rock sugar
• 1 tsp Five-spice powder
• 3 slices Ginger
• 4 cloves Garlic
• 4 whole Hard-boiled eggs
• 2 stalks Green onions

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

Instructions

1. 1Cut the about 910 g of pork belly into 2.54 cm cubes. Place the cut pork belly into a large heavy-bottomed pot and add enough water to fully cover it. Bring the water to a rolling boil over high heat (approximately 100°C / 100°C), then blanch the pork belly for 5 minutes. Carefully drain the water and rinse the pork belly under cool running water to remove any impurities.
2. 2Return the blanched pork belly to the same large heavy-bottomed pot. Add the 1/2 cup of soy sauce (or tamari), 1/4 cup of Shaoxing wine (or dry sherry), 2 tbsp of dark soy sauce, 1 tbsp of rock sugar, 1 tsp of five-spice powder, 3 slices of ginger, and 4 cloves of garlic to the pot. Add enough fresh water to the pot to fully cover the pork belly and all other ingredients.
3. 3Place the pot over high heat and bring the liquid to a rolling boil (approximately 100°C / 100°C). Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for 1 hour and 30 minutes, ensuring the liquid maintains a gentle bubbling.
4. 4After 1 hour and 30 minutes of simmering, add the 4 whole hard-boiled eggs to the pot, submerging them in the braising liquid. Continue to simmer the pork belly and eggs, covered, for an additional 30 minutes, or until the pork belly is very tender and can be easily pierced with a fork.
5. 5While the pork belly finishes braising, prepare the 4 cups of cauliflower rice. You can either steam it in a steamer basket over boiling water for 5-7 minutes until tender, or sauté it in a large skillet over medium heat (approximately 148.9-176.7°C / 150-175°C) for 5-7 minutes, stirring occasionally, until tender-crisp.
6. 6Ladle the braised pork belly and hard-boiled eggs over the prepared 4 cups of cauliflower rice. Finely chop the 2 stalks of green onions and sprinkle them over each serving as a garnish.

Substitutions

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