Chilled Pork Shabu Shabu

The BEST Asian Low-Carb/Keto recipe for Chilled Pork Shabu Shabu. Enjoy this delicious meal at only ~4g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
Course Main Course
Cuisine Japanese
Keyword cold shabu shabu, homemade shabu, keto shabu shabu, low carb shabu shabu, pork shabu shabu, sugar free shabu sauce
Prep Time 10 minutes
Cook Time 5 minutes
Cooling Time 10 minutes
Total Time 25 minutes
Servings 1



  • 1/2 lbs Thinly Sliced Pork Cut of Choice about 1/8 inch thickness
  • 4-6 Leaves Napa/Chinese Lettuce
  • 1-2 Head Baby Bok Choy small
  • 1/2 Inch Ginger
  • 4 Cups Water
  • 2 tbsp Japanese Sake
  • 1/2 tsp Salt


  • 3 tbsp Ponzu
  • 1 tbsp Shabu Broth
  • 1 1/4 tsp Swerve/Monkfruit
  • 1 Clove Garlic
  • 1/4 Inch Ginger
  • 1/2 Stalk Green Onion
  • 1/2 tsp Yuzu optional


  • Gather all the ingredients.
  • Take 1/2 inch of unpeeled ginger and finely slice. Add into a large stove top pot along with water, Japanese Sake, salt. Bring the pot to boil and once boiling, reduce to simmer.
  • In the meantime, wash each leaf of napa/Chinese lettuce and bok choy very well. Cut napa and bok choy into ~2-inch sections as pictured below. Bring stove top pot from step 2) back to boil and add vegetables followed by thinly sliced pork. Cook for 4-7 minutes until vegetables and pork are done to liking. Next, transfer pork and vegetables onto a serving plate and place in the fridge to chill (about 5-10 minutes). Set aside 1 tbsp of the broth. You can discard the rest or use it as a base for Tonjiru soup.
  • In a small mixing bowl, combine reserved shabu soup broth with Swerve/Monkfruit and combine until Swerve/Monkfruit is melted. Once melted, add in Ponzu and optional Yuzu. Note - depending on the brand of Ponzu you are using, it may only need 1/4 of the Swerve/Monkfruit listed. Kikkoman Ponzu will need less where Mizkan Aji Ponzu will use the full amount listed. So make sure to taste and adjust as needed.
  • Finely chop green onions and transfer to the small mixing bowl.
  • Grate garlic and 1/4 inch ginger with a grater and transfer into the small mixing bowl. Give sauce a nice mix and set aside.
  • Once ready to enjoy, take a piece of vegetable or meat and dip into the dipping sauce. Best enjoyed chilled!