Keto Taiwanese Braised Pork Belly with Cauliflower Rice

Ingredients

• 2 lbs Pork belly, skin on, cut into 1-inch cubes
• 1/2 cup Soy sauce (tamari for gluten-free)
• 2 tbsp Rice wine vinegar
• 4 slices Ginger, sliced
• 4 cloves Garlic, smashed
• 2 tbsp Swerve sweetener (or other keto sweetener)
• 2 pieces Star anise
• 1 piece Cinnamon stick
• 4 cups Cauliflower rice
• 2 cups Chicken broth (low sodium)

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven (6-quart / 5.7-liter) over medium-high heat (375-425°F / 190-220°C). Add the 2 lbs of pork belly, cut into 1-inch cubes, and brown for 8-10 minutes, stirring occasionally, until all sides are golden brown. Remove the browned pork belly from the pot with a slotted spoon and set it aside in a bowl, leaving any rendered fat in the pot.
2. 2Add the 4 slices of ginger and 4 smashed cloves of garlic to the pot with the rendered fat. Sauté over medium heat (325-375°F / 160-190°C) for 1-2 minutes, stirring constantly, until the garlic and ginger are fragrant.
3. 3Return the browned pork belly to the pot. Add the 1/2 cup of soy sauce (tamari for gluten-free), 2 tablespoons of rice wine vinegar, 2 tablespoons of Swerve sweetener, 2 pieces of star anise, 1 piece of cinnamon stick, and 2 cups of low-sodium chicken broth.
4. 4Increase the heat to high and bring the liquid to a rolling boil (212°F / 100°C). Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 1.5-2 hours, until the pork belly is fork-tender and easily pulls apart.
5. 5While the pork belly is braising, prepare the 4 cups of cauliflower rice. Place the cauliflower rice in a steamer basket over simmering water, cover, and steam for 5-7 minutes until tender but not mushy. Alternatively, microwave the 4 cups of cauliflower rice in a covered, microwave-safe bowl for 3-5 minutes until tender.
6. 6Carefully remove the 2 pieces of star anise and 1 piece of cinnamon stick from the braised pork belly. Divide the braised pork belly and the prepared cauliflower rice among 4 serving bowls, then spoon the rich braising liquid generously over both before serving.

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