One thing I really miss on keto that I haven’t found an equivalent for (yet!) is bao buns. There is a great local restaurant that serves them with pork belly, fresh cilantro and thai chili pepper, and they are oh so gooood!

Bao buns may still be in my dreams, but pork belly is a definite go. This keto Shanghai-style or red braised pork belly recipe delivers an EXPLOSION of flavour!

Ingredients

1 kg pork belly, cubed
1 cup water
2 Tbsp soy sauce
1 Tbsp golden monkfruit sweetener
2 tsp ground ginger
1 tsp rice vinegar
1 tsp red chili flakes
1 star anise
1 bay leaf

Yields: 4 servings
Per serving*:
Calories: 1305
Net carbs: 1
Protein (grams): 24
Fat (grams): 133

Prep time: 5 min
Cook time: 1 hr 10 min
Total time: 1 hr 15 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 400F.

In a medium bowl, prepare the sauce by whisking together the water, soy sauce, monkfruit, ginger, vinegar and chili flakes.

In a large ovensafe skillet or pan, heat the cubed pork belly over medium-high heat. Once the pork begins releasing its oils, sautee about 5 min, until browned on all sides.

Pour the sauce over the pork belly, then add the star anise and bay leaf. Allow to simmer about 2-3 min.

Transfer the skillet or pan to the oven and bake 60 min, until the sauce thickens.

Remove the pork belly from the oven, then serve with your choice of side. It pairs wonderfully with cauliflower rice, konjac and/or a cucumber salad.