Chinese Keto Pork Belly with Spicy Cabbage

Name: Chinese Keto Pork Belly with Spicy Cabbage
Prep time: 18 h
Cook time: 1 h 30 min
Total time: 1 h 48 min
Yield: 6 servings
Ingredients: 28 ounce pork belly; 1 tablespoon rice vinegar; 1 tablespoon five spice powder; 1 teaspoon salt; ⅓ cup coarse salt; 20 ounce green cabbage; 1 tablespoon butter; 2 teaspoon garlic; 1 tablespoon rice vinegar; 2 tablespoon sambal olek; salt and pepper

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Prep Time
18 hrs
Cook Time
1 hr mins
Total Time
1 hr 48 mins
Servings
6 servings
Calories
440 kcal

Chinese Keto Pork Belly with Spicy Cabbage

Iris Warren

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

Pork Belly:

28 ounce pork belly
1 tablespoon rice vinegar
1 tablespoon five spice powder
1 teaspoon salt
⅓ cup coarse salt

Spicy Cabbage:

20 ounce green cabbage
1 tablespoon butter
2 teaspoon garlic minced
1 tablespoon rice vinegar
2 tablespoon sambal olek or any chili garlic paste
salt and pepper to taste

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Instructions

Gather and prep all ingredients. Pat the pork belly dry with paper towels.
Place the pork belly skin-side up on a cutting board. Score the skin using a sharp paring or chefs knife. Try your best to cut through the skin, leaving the fat and meat untouched. Make cuts 1/4 - 1/2 inch apart, as this will create crispy crackling.
Flip the pork belly so that the meat is facing up. Brush with vinegar, then season with spices and salt (leaving the big portion of salt for the skin).
Wrap a baking dish or tray in aluminum foil, then place the pork belly skin-side up. Fold the foil around the edges of the pork, covering the sides completely. Place the baking dish or tray in the refrigerator for 12-24 hours. This will help dry the skin out and make it crispy when cooked.
When ready to cook, pre-heat oven to 400F. Sprinkle the coarse salt over the skin, creating an even layer of salt over it. Bake until a thermometer shows the meat portion at 160F, or about an hour.
Once the meat is at 160F, remove the pork from the oven. Pour any rendered fat and juice out to save for soups/stocks if desired. Scrape salt off the skin of the pork, then place pork in a new baking dish or tray. Switch the oven to broil and cook for another 20-30 minutes or until the skin is golden brown, bubbling, and crisp.
Remove pork from the oven and let rest while preparing the cabbage. Rinse cabbage, then chop coarsely.
Place a skillet over medium-high heat. Add the butter, then add in the cabbage, garlic, chili garlic paste and salt and pepper to taste. Fry until the cabbage is soft and golden, stirring often.
Slice pork belly and serve alongside the cabbage. Enjoy!

Notes

This makes a total of 6 servings of Chinese Keto Pork Belly with Spicy Cabbage. Each serving comes out to be 440 calories, 31g fats, 4.1g net carbs, and 32.2g protein.