Serve this moreish sticky pork with rice or greens.

Recipe: Extracted from The Keto Chef’s Kitchen II by Nerys Whelan

Makes: 6 portions

INGREDIENTS

For the pork belly:
1kg pork belly, bone out, skin off (if you get skin on, just cut it off and make crackling with it!)
1.5 litres chicken stock
2 Tbsp olive oil

For the glaze:
1 Tbsp olive oil
2 Tbsp fresh ginger, finely grated
2 cloves garlic, crushed
1–2 red chillies, seeds in or out (your preference), finely chopped
1 stalk lemongrass, finely chopped
4 Tbsp soy sauce, gluten-free, or tamari
2 Tbsp apple cider vinegar
100g allulose (or another easy dissolving sweetener)
1⁄2 tsp white pepper

METHOD

Slice the pork belly into 4cm-thick slices and place them in a pot along with the stock. Bring to a boil, then turn down to a simmer. Cover and simmer for 2 hours. After 2 hours, turn off the heat, remove the lid and allow pork to cool slightly in the stock for 30–45 minutes. This helps prevent it drying out. Mix all the glaze ingredients together in a bowl and set aside.

Strain the pork from the stock. (Keep the stock for flavour-packed soups.) Pat the pork dry with paper towels.

Preheat a large frying pan over a medium-high heat. Add 2 tablespoons of olive oil. Fry the pork on both sides until golden brown then remove from the pan. Be careful as it will pop and spit quite a lot, so if you have a splatter screen, use it!

Cut the pork slices into bite-sized chunks. In a clean frying pan over a medium heat, add the glaze ingredients and cook until the allulose has dissolved. Add the pork to the glaze and heat for a few more minutes until the glaze has thickened and coats the pork nicely.

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Extracted from The Keto Chef’s Kitchen II by Nerys Whelan, Mary Egan Publishing, RRP $69.95.