Keto-Friendly Braised Pork-Belly – Sybaritica

This Keto-Friendly Braised Pork-Belly is a low-sugar variation on the classic Dong Po Pork. A richer spice blend is used in lieu of the missing sweetness.

Servings: 4 as one dish in a Chinese meal

• 1 lb Pork Belly slab with rind;
• 6 cloves Garlic peeled and slightly crushed;
• 3 large slices of fresh Ginger;
• 1 Tbsp. White Peppercorns;
• 2 pods Black Cardamom;
• 2 slices dried Galanga;
• 3 dried Red Chilli Peppers;
• 4 small dried Scallop Conpoy;
• 1/3 cup Soy;
• 1 ½ cups Water;
• 1 cup Rice Wine or Sherry;
• 4 Tbsp. Vinegar;
• Cornstarch for thickening.

• Trim the Pork-Belly slab and cut it into 2-inch squares, preserving the rind.
• Put the Pork in a pot with all the ingredients except the cornstarch and add water to cover. Simmer at low heat for two hours or so until the pork rind is tender.
• Remove the Pork from the pot and strain the braising medium, skimming off any excess fat.
• Finally, restore the sauce to its original volume with water and reheat in a pot, thickening it, if desired, with a cornstarch slurry made with one tablespoon of starch for each cup of sauce.
• Add the pork back into the sauce to reheat, then serve.