Keto Chashu Pork Belly LowCarbingAsian Cover
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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.
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

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!