Taiwanese Braised Pork Belly (Lu Rou Fan) - Keto Adaptation

Ingredients

• 2 lbs Pork Belly
• 1/2 cup Soy Sauce (Low Sodium)
• 2 tbsp Dark Soy Sauce
• 1/4 cup Rice Wine (Shaoxing)
• 3 slices Ginger
• 4 cloves Garlic
• 3 pieces Star Anise
• 1 piece Cinnamon Stick
• 2 tbsp Swerve (or other Keto Sweetener)
• 4 cups Cauliflower Rice

Instructions

1. 1Cut the 2 lbs of pork belly into 1-inch (2.5 cm) cubes. In a large heavy-bottomed pot (such as a 6-quart / 5.7-liter Dutch oven), bring at least 8 cups (2 liters) of water to a rolling boil over high heat (212°F / 100°C). Add the cut pork belly to the boiling water and blanch for 5 minutes to remove impurities, then carefully drain it using a colander and rinse under cold running water. Set the blanched pork belly aside.
2. 2Return the blanched 2 lbs of pork belly to the clean large heavy-bottomed pot or Dutch oven. Add the 1/2 cup of low sodium soy sauce, 2 tablespoons of dark soy sauce, 1/4 cup of Shaoxing rice wine, 3 slices of ginger, 4 cloves of garlic, 3 pieces of star anise, 1 piece of cinnamon stick, and 2 tablespoons of Swerve (or other keto sweetener). Pour in enough cold water to completely cover the pork belly by about 1 inch (2.5 cm); this will typically be 4 to 6 cups (1 to 1.5 liters) of water.
3. 3Place the pot over high heat and bring the liquid to a rolling boil (212°F / 100°C). Once boiling, immediately reduce the heat to low, ensuring the liquid maintains a gentle simmer (approximately 185-195°F / 85-90°C). Cover the pot tightly with its lid.
4. 4Simmer the pork belly for 1 hour and 30 minutes (90 minutes), or until the pork belly is very tender and easily pierced with a fork. The meat should be soft and yielding, and the braising liquid will have reduced and thickened slightly, appearing glossy and deeply colored.
5. 5Before serving, carefully remove and discard the 3 slices of ginger, 4 cloves of garlic, 3 pieces of star anise, and 1 piece of cinnamon stick from the pot. Stir the braised pork belly gently to coat it evenly with the rich sauce.
6. 6Serve the braised pork belly hot, spooning it generously over 4 cups of cauliflower rice.

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