Low Carb Vietnamese Caramelized Pork Belly – Keeping Up with the Ketodashians

Comfort food at it’s finest.

Servings: 8 people

Heat a large pan with 2 tablespoons of oil on medium high heat. Once heated, add the 2 pounds of pork belly and garlic powder. Cook until the outside of the pork is no longer pink.
After about five minutes, add fish sauce and soy sauce and stir. Cook for another 10 minutes.
Add brown sugar replacement and stir thoroughly to coat all of the pork. Cook for another 5-6 minutes to let the sugar caramelize over the pork. Once the pork belly is a dark golden color, drain excess fat ( you can save this for future cooking or put it in a container, let it harden, then discard it).
Sprinkle black pepper to taste and adjust the sweetness based on your preference. Add chopped thai chilis as desired, I do this once the pork belly is caramelized.

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