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Nouilles de konjac au porc croustillant (keto) - En-tete

Konjac Noodles with Crispy Pork (Keto)

Konjac noodles coated in a garlic caramel sauce, served with crispy, chili-spiced pork.
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Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Course: Main course
Cuisine: Chinese
Servings: 1 serving
Author: Marc Winer

Ingredients

Pork belly

  • 2 slices of pork belly (free-range)
  • 0.5 teaspoon baking soda
  • 2 teaspoons white vinegar or apple cider vinegar
  • 1 teaspoon fish sauce (sugar-free)
  • 3 tablespoons soy sauce or tamari
  • 1 tablespoon chili flakes
  • 2 tablespoons brown erythritol or white erythritol
  • a generous splash avocado oil mild olive oil or high-oleic sunflower oil

Optional

  • 0.5 teaspoon Sichuan pepper ground

Konjac noodles

  • 1 serving konjac noodles or kelp noodles
  • 3 tablespoons avocado oil, mild olive oil or high-oleic sunflower oil
  • 3 cloves garlic
  • 1 spring onion
  • 1 tablespoon tahini or 1 tablespoon of almond butter
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon caramel-flavored liquid sweetener
  • 1 tablespoon sesame oil

Procédé

  • Cut the pork belly slices into strips or cubes. Marinate the pork belly pieces with the baking soda, vinegar, chili flakes, fish sauce and 2 tablespoons of soy sauce. Let rest for about an hour at least.
    2 slices of pork belly (free-range), 0.5 teaspoon baking soda, 2 teaspoons white vinegar or apple cider vinegar, 1 tablespoon chili flakes, 1 teaspoon fish sauce (sugar-free), 3 tablespoons soy sauce or tamari
  • Rinse the noodles under running water in a colander. Let drain and pat dry.
    1 serving konjac noodles
  • Heat the mild olive oil in a small saucepan. Do not let it get too hot. Crush the garlic with a garlic press and add it to the oil. This allows the garlic flavor to slowly infuse into the oil.
    3 tablespoons avocado oil, mild olive oil or high-oleic sunflower oil, 3 cloves garlic
  • Heat the wok or frying pan and pour in a generous splash of oil. In Chinese cooking, you don't skimp on the oil... Stir-fry the pork belly over high heat.
    a generous splash avocado oil
  • Once the pork belly is golden around the edges, lower the heat a little. Add the erythritol and the remaining tablespoon of soy sauce. Add more to taste if desired. Stir occasionally. Cook for about a quarter of an hour in total.
    2 tablespoons brown erythritol
  • If using Sichuan pepper, grind it and add it to the meat.
    0.5 teaspoon Sichuan pepper
  • Add the noodles, caramel syrup and soy sauce to the oil and garlic in the small saucepan. Let simmer together, keeping the heat gentle.
    1 tablespoon caramel-flavored liquid sweetener, 1 tablespoon soy sauce or tamari
  • During the last few minutes of heating/simmering, add the sliced spring onion to the noodles. Also add the nut or seed butter. Let it melt briefly and mix well.
    1 spring onion, 1 tablespoon tahini
  • Just before serving, add the sesame oil to the noodles.
    1 tablespoon sesame oil

Notes

Konjac noodles work well in many recipes: with chicken, shrimp or as a side dish.
Equipment: large PFAS-free frying pan (or wok), small PFAS-free frying pan (or saucepan), spatulas, garlic press, mixing bowl.
Did you make this recipe?Tag @marcwiner on Instagram!