Keto Taiwanese Braised Pork Belly (Soy-Free)

Ingredients

• about 910 g Pork Belly, skin on
• 7.62 cm Ginger, sliced
• 6 cloves Garlic, minced
• 3 tbsp Coconut Aminos
• 2 tbsp Rice Wine Vinegar
• 1 tbsp Swerve (or other keto sweetener)
• 3 pieces Star Anise
• 1 piece Cinnamon Stick
• 2 cups Chicken Broth
• 4 cups Cauliflower Rice

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

Instructions

1. 1Cut the about 910 g of pork belly, skin on, into 5.08 cm cubes.
2. 2Place a large heavy-bottomed pot or Dutch oven over medium-high heat (about 190°C / 190°C). Add the pork belly cubes and sear them for 5-7 minutes, turning occasionally, until they are golden brown on all sides. This step helps build flavor and texture.
3. 3Add the 7.62 cm of sliced ginger and 6 cloves of minced garlic to the pot with the pork belly. Sauté for 1 minute until fragrant, stirring constantly.
4. 4Pour in the 3 tbsp of coconut aminos, 2 tbsp of rice wine vinegar, 1 tbsp of Swerve (or other keto sweetener), 2 cups of chicken broth, 3 pieces of star anise, and 1 piece of cinnamon stick. Stir everything together.
5. 5Bring the liquid in the pot to a rolling boil over high heat (204.4°C / 205°C). Once boiling, immediately reduce the heat to low (121.1°C / 120°C), cover the pot tightly, and let it simmer gently for 2 hours. Check the pork belly after 2 hours; it should be very tender and easily pierced with a fork. The braising liquid will have thickened slightly.
6. 6Carefully remove the pork belly pieces from the pot using a slotted spoon and place them onto a plate. Discard the star anise and cinnamon stick from the braising liquid. You can skim off any excess fat from the surface of the liquid if desired.
7. 7Serve the tender braised pork belly pieces over the 4 cups of cauliflower rice.

Substitutions

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