Keto Chinese pork with Brussels sprouts

Keto Chinese pork with Brussels sprouts

Goodbye takeout! This easy keto meal delivers all of the flavor of Chinese food without the food coma. Plus, you'll have dinner on the table in no time.
January 15 2018 recipe by , photo by , nutritional review by in Recipes, Dinner, Lunch, Meal

Keto Chinese pork with Brussels sprouts

Goodbye takeout! This easy keto meal delivers all of the flavor of Chinese food without the food coma. Plus, you'll have dinner on the table in no time.
USMetric
4 servingservings

Ingredients

  • 1½ lbs 650 g pork belly
  • ¾ lb 325 g Brussels sprouts
  • 2 2 garlic clovegarlic cloves
  • 2 tbsp 2 tbsp tamari soy sauce
  • 1 tbsp 1 tbsp rice vinegar
  • 1 tbsp 1 tbsp coconut oil
  • ½ (1½ oz.) ½ (45 g) leekleeks
  • salt and ground black pepper
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Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Cut the pork belly into bite-sized pieces.
  2. Rinse and trim the Brussels sprouts. Cut in halves or quarters depending upon their size.
  3. Add the pork to a pan and place it over medium-high heat. Fry until golden brown.
  4. Smash the garlic and add them to the pan along with the coconut oil and the sprouts. Fry for a few minutes, until the sprouts and garlic start to turn golden brown.
  5. Mix soy sauce and rice vinegar in a small bowl and add that to the pan.
  6. Season with salt and pepper to taste.
  7. Finally sprinkle on thinly sliced leeks. Give it all a stir and serve.

Tip!

For a gluten-free and soy-free alternative to soy sauce, try coconut aminos; check the label, but expect about one gram of net carbs per teaspoon. You can use bacon instead of pork belly. If you want to vary this dish you can substitute the Brussels sprouts for green beans or broccoli and there will be little to no change to the total carbs.

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44 comments

  1. 2 comments removed
  2. 3
    Susie
    June 14 2018
    Yes, I skipped the leeks and, because I didn’t have sprouts, I opted for cabbage. Quite delicious and filling.
  3. 4
    Shulammite
    November 5 2018
    I don’t have rice vinegar, can I substitute it to wine vinegar?
    Reply: #5
  4. 5
    Reply to comment #4 by Shulammite
    Kristin Parker Team Diet Doctor
    November 6 2018

    I don’t have rice vinegar, can I substitute it to wine vinegar?

    They are pretty different ingredients, but you can give it a try if you like wine vinegar in general.

  5. 6
    Jacob
    December 30 2018
    It was easy to make but i have a ton of liquid (grease) from the pork belly. So you keep that all in and just mix it in?
    Reply: #7
  6. 7
    Reply to comment #6 by Jacob
    Kristin Parker Team Diet Doctor
    December 30 2018
    That's personal preference and may depend on the amount of grease from your particular pork belly. You can incorporate it or drain it off.
  7. 8
    Francine
    January 10 2019
    Do I need to remove the hard skin on the pork belly? I’ve never made this before
    Reply: #9
  8. 9
    Reply to comment #8 by Francine
    Kristin Parker Team Diet Doctor
    January 10 2019
    That hard skin becomes MUCH softer when cooked! It's got good fats. You can take off the top layer if you want though, that's personal preference.
  9. 10
    Janice
    January 11 2019
    it was a hassle to find the rice vinegar but it was worth it. Such a moreish dish! I made three portions and ate two.
  10. 11
    Anne Mullens
    January 22 2019
    We made this last night and it was delicious! Also super easy and fast. A real keeper. We decided, however, next time we will try doubling the amount of tamari and rice vineagar because it sort of dried up while cooking and was so tasty we wanted more of a "sauce." We even think it is dinner-party worthy! And a way to show any doubting guests the keto is not boring and restrictive!
  11. 12
    Denise
    January 23 2019
    can I use pork loin instead of pork belly for this receipt?
  12. 13
    Denise
    January 23 2019
    can I use pork loin instead? and just plain white vinegar?
    Reply: #14
  13. 14
    Reply to comment #13 by Denise
    Kristin Parker Team Diet Doctor
    January 24 2019

    can I use pork loin instead? and just plain white vinegar?

    I would not recommend that. Pork loin is a much leaner cut of meat and part of the magic of pork belly is rendering the fat down so it gets nice and crispy. As your butcher if they can get sliced pork belly for you, or look for a very thick cut (preferably uncured) bacon. It is also well worth it to get the white wine vinegar as it is sweeter and much less pungent.

  14. 15
    Sean
    January 29 2019
    We dont eat pork. Besides bacon can I use lamb or any type of beef ?
    Reply: #16
  15. 16
    Reply to comment #15 by Sean
    Kristin Parker Team Diet Doctor
    January 30 2019

    We dont eat pork. Besides bacon can I use lamb or any type of beef ?

    Pork belly is a unique ingredient. I am not sure of another cut of meat that would be a good substitute.

    Reply: #35
  16. 17
    Jenny
    January 30 2019
    I thought this was awful. I did not like this cut of meat at all. will not be making this again.
  17. 18
    Diane Moore
    January 31 2019
    This is amazing!
  18. 1 comment removed
  19. 20
    Abbi
    February 22 2019
    I actually opted to *keep* the pork belly fat and opted out of the butter. Still tasted fantastic!! And in my opinion still pretty high in fat! 1 ounce of pork belly is approximately 15g of fat according to google. I make it with 1lb. of pork belly which for the whole recipe comes out to 240 grams of fat - I think? I'm bad at math...

    I made this a couple weeks ago -- left the fat from the pork belly, and did the butter and it was WAY TOO MUCH, didn't even put the full 3 ounces, the sprouts were literally swimming. This week I attempted NO butter, still tasted fantastic (even non-keto person highly approved by my roommate).

  20. 21
    Jo
    February 26 2019
    Best Keto meal i’ve Ever made!! Such yum. I pimped it even more with sesame oil and a teaspoon of Chinese 5 spice in with the vinegar/soy mixture
    Will definitely make this again
  21. 22
    Vee
    March 15 2019
    Nice recipe, second week on keto and enjoying these recipes, overall all easy and use fewer ingredients and less time. Sprouts was first time eating so an acquired taste for me. Maybe i can substitute with cabbage next time. Thanks for the recipe.
    Reply: #24
  22. 23
    Christine
    March 15 2019
    I would definitely make this again. Quick, easy and flavorful. I might add more sauce next time.
  23. 24
    Reply to comment #22 by Vee
    Kristin Parker Team Diet Doctor
    March 16 2019

    Nice recipe, second week on keto and enjoying these recipes, overall all easy and use fewer ingredients and less time. Sprouts was first time eating so an acquired taste for me. Maybe i can substitute with cabbage next time. Thanks for the recipe.

    I have used bok choy in place of the brussels sprouts and it was still excellent. This dish has become a family favorite!

  24. 25
    Jeanne
    March 30 2019
    OMG ... let me just say how fantastically delicious this dish is!!! Probably one of the top three I have made from DietDoctor (and I make 80-90% of my monthly keto meals using DietDoctor recipies). I couldn't find pork belly at any general supermarket, but it was readily available at the Asian food market in my neighborhood. Aside from that, all other ingredients were very easy to find. As the cooked pork got done, I had to taste test, and those crisp, tasty bits of pork were delicious. Then, into the grease went the fresh, trimmed Brussel's sprouts, and those too got taste tested ... I was getting full from the "taste testing." : ) Then, the pies de resistance ... combining all the fried pork belly with the sautéed Brussel's sprouts, and swirling the soy sauce/vinegar blend over top and cooking a few minutes longer. All I can say is YUM!!!!! The flavors blend so nicely ... as yet another "taste test" proved ... ha ha ha. Follow directions, don't be afraid to add more bacon (or other fat, if needed) and enjoy this truly tasty dish. We will be making this again.
  25. 26
    Brad
    May 8 2019
    do you think I could substitute the brussel sprouts for broccoli?
    Reply: #29
  26. 27
    Susan
    May 9 2019
    I used baby bok choy and it was delicious. Must go serve my plate before my non-Keto family members eat it all. :-)
  27. 28
    Susan
    May 9 2019
    I recommend using WAY less butter if you are frying bacon - or draining the bacon grease before you move on. It's delicious, but swimming in oil.
  28. 29
    Reply to comment #26 by Brad
    Kristin Parker Team Diet Doctor
    May 9 2019

    do you think I could substitute the brussel sprouts for broccoli?

    Yes, broccoli is even a lower carb option. Bok choy works well also.

  29. 30
    Jeri
    May 11 2019
    So tasty - definitely a fave in our house. I used cabbage the first time I made it and a mix of green beans and broccoli the next. Always fabulous. I have a progressive health issue that causes me to be unable to eat dense, chewy meat, under cooked/raw veg and from time to time even stuff that was fine yesterday. Pork belly and sautéd vegetables would never make it down my throat. I solved this by slow roasting the meat in the oven until very tender and steaming the veg to firm, but yielding. Then I carry on with the instructions, frying the meat until it has some colour, etc. That method also has the added bonus of being able to drain the meat.
  30. 31
    Judy42
    May 12 2019
    Loved the flavor! Leaving the pork in the pan overcooked it, though, so next time I’ll set the pork aside before I fry the Brussels sprouts. Great flavor.
  31. 32
    John Besaw
    September 12 2019
    Never had pork belly before and will never again. The smell was nauseating, the skin was hard as a rock. Disgusting ! All the other meals have been delicious, but this- NEVER AGAIN!
  32. 33
    Shawn
    October 10 2019
    I made this with high anticipation. I've had pork belly at resteraunts and have loved it. I'm not sure what I did wrong because it did not turn out the way I was hoping. The pork belly skin was tough and chewy. I probably didn't cook the pork belly long enough because I was afraid it was going to over cook and be dried out. I cut the PB into 3/4 in pieces. When I thought the meat part of the PB was cooked through and there was some browning I decided to take the PB out of the pan (a technique I've learned in other recipes when you don't want the meat to dry out) after I browned it and added it back in after the sprouts were done and just before adding the vinegar/soy. Perhaps it would be helpful to give an approximate time to cook the pork belly. Thanks for your help. I've very grateful for the DD site and all the wisdom you impart.
  33. 34
    Nancy
    November 25 2019
    I couldn’t find pork belly, so used tenderloin and added some bacon fat. Delish!
  34. 35
    Reply to comment #16 by Kristin Parker
    jamesboseley
    December 7 2019
    I do not eat pork either. Do i just use whatever meat and add lots of butter? Or could i add a side salad with cheese?
  35. 36
    rita1957
    January 21 2020
    I have made this with pork shoulder steak and pork belly and I much prefer the steak. Now I know why my grocers don’t carry pork belly. I would never use it again.
  36. 37
    ryanderdall
    February 12 2020
    This recipe was a huge hit in our house. Both of our kids (9 and 4) LOVED the sprouts, despite their complaints when we brought them home with the groceries. This is a great recipe.
  37. 38
    davina
    March 20 2020
    We made this tonight, had to substitute the brussel sprouts for crinkly green cabbage, I had obviously imagined buying Soy sauce so used a dribble of balsamic vinegar, added a few shakes of ground ginger, actually had garlic.....
    Pinch of swiss bouillon and spring onions... as no leeks , no 5 spice so thai wok mix and some chilli flakes.
    It was really nice but I think regardless of having right ingredients next time I will put belly slices in water and bring to boil briefly, this will make it car less chewy. Our local butcher advised us of dropping sausages into boiling water too, only briefly, then cooking them as normal after. Much more succulent.
  38. 39
    jade-carter3
    March 30 2020
    Love this recipe! So quick and easy too .
  39. 40
    Laila.asif
    April 29 2020
    I couldn't find pork belly per se, so I got (loosely translated from Danish) pork-lard, a cut from the pig's chest! Akingthis tonight,and am so excited!!!! I try every recipe that includes Brussels sprouts!
    Reply: #41
  40. 41
    Reply to comment #40 by Laila.asif
    Crystal Pullen Team Diet Doctor
    April 29 2020

    I couldn't find pork belly per se, so I got (loosely translated from Danish) pork-lard, a cut from the pig's chest! Akingthis tonight,and am so excited!!!! I try every recipe that includes Brussels sprouts!

    I hope you enjoy it!

  41. 42
    Ami.C
    June 9 2020
    Just starting keto this week and has been my favourite of the dishes i've made so far! Made exactly as written. Big hitter with myself and my boyfriend. 5/5 will eat again!
  42. 43
    Maz
    September 2 2020
    ummmm...so what do i do with the 100g of butter i just cyt into small pieces? do we fry it? mix half and half into the sauce? what?
  43. 44
    Maz
    September 2 2020
    Ignore the above comment, i didnt read properly, my bad
    Reply: #45
  44. 45
    Reply to comment #44 by Maz
    Crystal Pullen Team Diet Doctor
    September 3 2020

    Ignore the above comment, i didnt read properly, my bad

    I hope you enjoy this one!

  45. 46
    Vincent Parker
    March 6 2023
    So I just did the math and your nutrition info is WAY off. someone needs to take a look at these recipes because they do not match reality.. I have been way over in protein because the recipes on this website have bad nutrition info. My math came to:
    Net Carbs: 16g
    Protein: 28g
    Fat: 56g
    Cals: 679
    Reply: #47
  46. 47
    Reply to comment #46 by Vincent Parker
    Kristin Parker Team Diet Doctor
    March 6 2023

    So I just did the math and your nutrition info is WAY off. someone needs to take a look at these recipes because they do not match reality.. I have been way over in protein because the recipes on this website have bad nutrition info. My math came to:
    Net Carbs: 16g
    Protein: 28g
    Fat: 56g
    Cals: 679

    I am not sure what ingredients you have that aren't matching the information populated by our nutrition database. While there are very small amounts of protein, carbs and fat in the other ingredients, only the pork belly and brussels sprouts contribute more significant amounts.
    Pork belly - 16g protein, 90g fat
    Brussels sprouts - 4g net carbs

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