Keto Chashu Pork Belly LowCarbingAsian Cover

Keto Chashu Pork Belly


Pork Belly is one of those meats that are absolutely beautiful to cook with when prepared with the right care.  

Just look at bacon, who doesn’t like bacon?  Preparing correctly means eliminating the natural pork flavor that is typically considered undesirable.  As we discussed on our Top 5 Pork Recipes, traditional Japanese dishes use either ginger or Japanese sake to accomplish this and what is left is a cut of more neutral meat that can make some savory mouth-watering dishes! 

Today’s recipe is a great example of that and something most people probably have had and didn’t even know it – Chashu!  If you’ve had Japanese ramen before, chances are it came with some slices of meat?  

Well, those slices of meat are actually pork belly and called Chashu.  And although ramen isn’t low-carb/keto friendly, chashu can be!! 

With some simple adjustments using JOC’s excellent traditional chashu recipe, and adding some of LCA’s personal touches, we created this Keto Chashu Pork Belly dish!  Hope you guys enjoy it!

Keto Chashu Pork Belly LowCarbingAsian Pin 1

This dish is super low-carb/keto with virtually 0g carbs per piece and tons of fat & flavor from the pork belly, so eat up!  The dish offers a nice savory piece of pork belly that’s tender but still has some texture to it. 

Flavors of sweet soy sauce, garlic, ginger and a touch of heat are all infused into the belly to present a full bodied flavor profile!

Keto Chashu Pork Belly LowCarbingAsian Pic 2

For this one, the special ingredients you would need are Japanese sake (you can replace with Dry Sherry), Soy Sauce, and Swerve/Monkfruit, all which can be purchased on Amazon or a local Asian supermarket.

Now, let’s get started!

Prepping Time 10M

Cook Time 1H15M

Total Time 1H25M

Net Carb/Serv 0g

Servings 18-22 slices

Ingredients

  • 3 lb Pork Belly (the Costco one is about 10″ in length and weighs about 1 1/2 lb per slice)
  • 1/4 tsp Salt
  • 2 tbsp Neutral Cooking Oil (no taste)
  • 1 Inch of Ginger
  • 1/4 Whole Jalapeno
  • 1 Garlic Clove
  • 2/3 Cup Water
  • 1/3 Cup Japanese sake
  • 1/3 Cup Soy Sauce
  • 3 tbsp Swerve/Monkfruit
  • 2 Stalk Green Onions

Directions

1) Gather all the ingredients.

Keto Chashu Pork Belly Recipe (1)

2) Cut pork belly into 4 inch length by 1-2 inch thickness as shown below.  Rub salt onto all sides of the pork belly and set aside.

Keto Chashu Pork Belly Recipe (30)

3) Thinly slice ginger and jalapeno.  Set aside.

Keto Chashu Pork Belly Recipe (31)

4) Grind garlic with a grinder or a garlic press and set side.

Keto Chashu Pork Belly Recipe (33)

5) In a small mixing bowl, add water, Japanese sake, Soy Sauce, Swerve/Monkfruit, sliced ginger, sliced jalapeno and grated garlic.  Mix well, pour sauce into a medium sized stove top pot and place on low heat.

Keto Chashu Pork Belly Recipe (34)

Keto Chashu Pork Belly Recipe (34)

Keto Chashu Pork Belly Recipe (34)

Keto Chashu Pork Belly Recipe (34)

Keto Chashu Pork Belly Recipe (34)

6) In the meantime, add cooking oil into a cast iron pan and bring to smoking temperature (to where oil lightly smokes).   Note – cast iron pan gets very hot, so please where mitts if you need to handle the pan.  Once up to temperature, carefully add pork belly.  Sear all 4 sides for 1 minute per side.  Once seared, transfer to a holding plate.

Keto Chashu Pork Belly Recipe (34)

Keto Chashu Pork Belly Recipe (11)

7) Now bring sauce in medium sized stove top pot from step 5) to a boil.  Once boiling, add seared pork belly inside.  Reduce to low heat and cook 7/8 the way covered for 1 hour.  Just make sure to mix around every now and then to avoid burning the bottom.

Keto Chashu Pork Belly Recipe (39)

Keto Chashu Pork Belly Recipe (39)

8) In the meantime, slice green onions and set aside.

Keto Chashu Pork Belly Recipe (8)

9) After 1 hour has passed, remove the cover and raise heat to medium-low.  Cook for an extra 10-15 minutes to reduce the sauce.  Keep an eye on this as it goes from done to burnt in 2.7 seconds flat!

Keto Chashu Pork Belly Recipe (40)

10) Once most of the sauce is reduced, remove from heat.  Slice pork belly long ways and transfer to serving plate.  Garnish with green onions and enjoy!

Keto Chashu Pork Belly Recipe (44)

Keto Chashu Pork Belly Recipe (43)

Hope you enjoy our Keto Chashu Pork Belly! 

If you are looking for other low-carb/keto ideas, be sure to check out our growing Recipe Index full of Asian Inspired low-carb/keto recipes!

Join us on Facebook to be part of our interactive Ketolife discussion & recipe requests and follow us on Instagram, Pinterest, or subscribe to our New Recipe Notification and be the first to know when we post a new recipe!

More Recipes

Keto Chashu Pork Belly LowCarbingAsian Pin 2 (2)

 

Keto Chashu Pork Belly LowCarbingAsian Cover

Keto Chashu Pork Belly

The BEST Asian Low-Carb/Keto recipe for Chashu Pork Belly. Enjoy this delicious traditional dish at only ~0g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
5 from 4 votes
Course: Main Course
Cuisine: Japanese
Keyword: ketochashu, ketojapaneseporkbelly, ketoporkbelly, lowcarbchashu, lowcarbjapaneseporkbelly, lowcarbporkbelly
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Servings: 20 slices
Print Recipe

Ingredients

  • 3 lbs Pork Belly (the Costco one is about 10″ in length and weighs about 1 1/2 lb per slice)
  • 1/4 tsp Salt
  • 2 tbsp Neutral Cooking Oil
  • 1 Inch Ginger
  • 1/4 Whole Jalapeno
  • 1 Clove Garlic
  • 2/3 Cup Water
  • 1/3 Cup Japanese sake
  • 1/3 Cup Soy Sauce
  • 3 tbsp Swerve/Monkfruit
  • 2 Stalk Green Onions

Instructions

  • Gather all the ingredients.
  • Cut pork belly into 4 inch length by 1-2 inch thickness as shown below. Rub salt onto all sides of the pork belly and set aside.
  • Thinly slice ginger and jalapeno. Set aside.
  • Grind garlic with a grinder or a garlic press and set side.
  • In a small mixing bowl, add water, Japanese sake, Soy Sauce, Swerve/Monkfruit, sliced ginger, sliced jalapeno and grated garlic. Mix well, pour sauce into a medium sized stove top pot and place on low heat.
  • In the meantime, add cooking oil into a cast iron pan and bring to smoking temperature (to where oil lightly smokes). Note – cast iron pan gets very hot, so please where mitts if you need to handle the pan. Once up to temperature, carefully add pork belly. Sear all 4 sides for 1 minute per side. Once seared, transfer to a holding plate.
  • Now bring sauce in medium sized stove top pot from step 5) to a boil. Once boiling, add seared pork belly inside. Reduce to low heat and cook 7/8 the way covered for 1 hour.  Just make sure to mix around every now and then to avoid burning the bottom.
  • In the meantime, slice green onions and set aside.
  • After 1 hour has passed, remove the cover and raise heat to medium-low.  Cook for an extra 10-15 minutes to reduce the sauce.  Keep an eye on this as it goes from done to burnt in 2.7 seconds flat!
  • Once most of the sauce is reduced, remove from heat.  Slice pork belly long ways and transfer to serving plate.  Garnish with green onions and enjoy!

*This page contains affiliate marketing links*


Be the First to See New Recipes!

By subscribing you agree to receive our promotional marketing materials and agree with our Privacy Policy.

Leave a Comment

Your email address will not be published. Required fields are marked *

*