Char siu pork belly
The lacquer is normally maltose and honey, and erythritol will not caramelize the same way — so this leans on the fat rendering and a hard final blast instead, which gets closer than any sugar-free glaze does.
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Ingredients
For the whole dish · serves 6
- Pork belly, skin off2½ lb
- Dark soy sauce2 fl oz
- Granulated erythritol1 oz
- Shaoxing wine or dry sherrythree tablespoons
- Fermented red bean curdtwo cubes, mashed
- Five-spice powdertwo teaspoons
- Garlic clovesfour, grated
- Sea saltto taste
Served with
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+4g net · 115 kcal · 20 min · together 8g net, 615 kcal
Method
6 steps · 150 minutes
- Cut the belly into long strips about two inches wide, so every piece has edges to catch.
- Marinate in everything else for a day. Six hours works and twenty-four is noticeably better.
- Sit the strips on a rack over a pan of water and cook at 325F for 75 minutes, turning once.
- The water underneath is not optional. Without it the marinade drips, burns and smokes the whole kitchen out.
- Turn the oven to 450F for the last 12 minutes and watch it. Sugar-free or not, it goes from lacquered to black quickly.
- Rest 10 minutes and slice across the strips. The dark edges are the best part and there should be plenty of them.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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