Chinese - Style Belly Pork & Dip
- MACROS -
Makes 4 portions - each contains:
758 Calories / 5.8g Carbs / 63.4g Protein / 52.4g Fat / 0.3g Fibre
Macros calculated for 900g belly pork.
As with all UK foods, the carbs listed above are already net carbs. Do not subtract the fibre.
- STORAGE -
Fridge: 3-4 days
Freezer 3-6 months
750g - 1kg Belly Pork
2-3 tsp Ketoroma Chinese Blend (linked here) - see recipe notes below for an alternative
200ml Stock - preferably homemade chicken or pork stock. A stock cube will add around 2g carbs to the dish. You can also find clean stock pouches in Tesco - look for the Tesco Finest pouches.
30ml Coconut Aminos (or soy sauce)
15g Tomato Puree or 30g Passata
1/2 tsp Truvia / Natvia / Pure Via Sweetener
Cut the belly pork into bite sized chunks and place in a food bag.
Mix the Chinese Blend with the water and add to the belly pork.
Allow to marinade for several hours or preferably overnight.
Add the stock to a large pan, bring to the boil and add the belly pork.
Bring back to the boil, reduce heat and cover with a well fitting lid.
Allow to gently cook for 45-60 mins. Ensure the pan does not dry out.
Transfer the belly pork to a roasting tray (or air crisping basket if using a Ninja Foodi / Grill), leaving the sauce in the pan.
Roast at 220°C (Air Crisp at 200°C in the Ninja) for 15-25 minutes, depending on how crunchy you want the meat / crackling.
Whilst the belly pork is cooking, bring the sauce to the boil and add the liquid aminos and sweetener.
Mix well and reduce to your preferred texture. The sauce will naturally thicken from cooking the belly pork in it.
Create your own 5-spice blend:
2.3 Star Anise, 2 tsp Fennel Seeds, 1 tsp Whole Cloves (or 3/4 tsp Ground Cloves), 1 Stick Cinnamon (about 3 inches), 1-2 tsp Whole Black Peppercorns.
Grind to a powder and store. Use 2-3 tsp instead of the Chinese Blend.