Low Carb Sticky Chinese Pork Belly

Low Carb Sticky Chinese Pork Belly is a delicious and satisfying dish perfect for those following a low-carb or keto lifestyle. The rich, tender pork belly is coated in a sticky, sweet-savory glaze, reminiscent of classic Chinese flavors, but without the added sugar. This dish is great for special occasions or when you’re craving bold, restaurant-quality flavors at home.

Ingredients

For the Pork Belly:

• 2 lbs pork belly (skin-on, cut into 1-inch thick strips or cubes)
• 1 tablespoon olive oil or avocado oil (for searing)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon five-spice powder

For the Sauce:

• 1/4 cup soy sauce (or tamari for gluten-free)
• 2 tablespoons sugar-free maple syrup (or sugar-free honey substitute)
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 1 tablespoon sesame oil
• 2 cloves garlic (minced)
• 1 tablespoon fresh ginger (minced)
• 1 tablespoon chili paste or sriracha (optional for heat)
• 1/2 teaspoon xanthan gum (optional for thickening)
• 2 tablespoons green onions (sliced, for garnish)
• Sesame seeds (for garnish, optional)

Instructions

Step 1: Prepare the Pork Belly

1. Pat the pork belly strips or cubes dry with paper towels. This helps to get a nice sear and crispy edges.
2. Rub the pork belly with salt, pepper, and five-spice powder, coating each piece evenly.

Step 2: Sear the Pork Belly

1. Heat a large skillet or wok over medium-high heat and add the olive oil. Once the oil is hot, carefully add the pork belly pieces in a single layer.
2. Sear the pork belly for 3-4 minutes on each side until browned and crispy. You may need to do this in batches to avoid overcrowding the pan.
3. Once seared, remove the pork belly from the skillet and set aside.

Step 3: Make the Sauce

1. In the same skillet, lower the heat to medium and add the minced garlic and ginger. Sauté for 30 seconds until fragrant.
2. Add the soy sauce, sugar-free maple syrup, rice vinegar, sesame oil, and chili paste (if using) to the skillet. Stir to combine all the ingredients and bring the mixture to a simmer.
3. If you prefer a thicker sauce, whisk in the xanthan gum at this stage to help thicken the sauce. Allow it to simmer for 3-5 minutes until slightly reduced.

Step 4: Add the Pork Belly to the Sauce

1. Return the seared pork belly to the skillet, tossing the pieces to coat them in the sauce.
2. Let the pork belly simmer in the sauce for 10-15 minutes, turning occasionally, until the sauce becomes sticky and the pork is caramelized and tender.

Step 5: Serve

1. Once the pork belly is sticky and coated in the rich sauce, transfer it to a serving dish.
2. Garnish with sliced green onions and sesame seeds, if desired.
3. Serve hot with a side of steamed vegetables like broccoli or cauliflower rice for a complete low-carb meal.

Cook Notes

• Pork Belly: Look for skin-on pork belly as it crisps up nicely and adds extra texture. If you can only find skinless pork belly, that works well too.
• Xanthan Gum: This low-carb thickener helps create a sticky glaze without using cornstarch or other high-carb thickeners. Use sparingly as it thickens quickly.
• Soy Sauce: For a gluten-free version, use tamari or coconut aminos. Keep in mind that coconut aminos are slightly sweeter, so you may want to reduce the sugar substitute accordingly.

Variations

Spicy Sticky Pork Belly

Add extra chili paste, sriracha, or even crushed red pepper flakes for a spicier version of this dish.

Low Carb Sweet and Sour Pork Belly

For a tangy twist, add 2 tablespoons of sugar-free ketchup and 1 tablespoon of lime juice to the sauce.

Garlic Ginger Pork Belly

Double the garlic and ginger for a more intense flavor profile. You can also add 1/2 teaspoon of Chinese five-spice powder to the sauce for a deeper, more complex taste.

Frequently Asked Questions (FAQs)

Can I make this dish ahead of time?

Yes! The pork belly can be made ahead of time and reheated. Store it in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through, allowing the sauce to re-sticky.

Can I freeze this dish?

Yes, you can freeze cooked pork belly. Allow it to cool completely, then store in an airtight container or freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator and reheat in a skillet.

How do I serve low-carb sticky pork belly?

This pork belly pairs perfectly with cauliflower rice, sautéed spinach, or a low-carb stir-fried veggie medley. You can also serve it alongside steamed broccoli, bok choy, or zucchini noodles.

Is this dish keto-friendly?

Yes! This recipe is keto-friendly with only a small amount of carbs coming from the soy sauce and sugar-free maple syrup. Xanthan gum helps to thicken the sauce without adding carbs, making it ideal for low-carb and keto diets.

Can I use pork shoulder or pork loin instead of pork belly?

Yes, pork shoulder or pork loin can be used as a leaner alternative to pork belly. However, pork belly is fattier and renders a richer, more tender texture. If using leaner cuts, you may need to adjust the cooking time and possibly add a bit of oil to prevent the pork from drying out.

Low Carb Sticky Chinese Pork Belly is a decadent, flavor-packed dish that brings the rich, savory flavors of Chinese cuisine to your kitchen in a low-carb format. The tender pork belly, coated in a sticky, garlicky sauce, will satisfy your cravings for a restaurant-quality meal without the carbs. Pair it with your favorite low-carb sides for a filling and satisfying dinner that everyone will love