[Keto Low-Carb] Braised Pork (Including Pressure Cooker Version), Braised Meats
I especially love eating braised dishes. Sweet and savory, I can eat a whole plate by myself, even wanting to mix the sauce with rice. While keto doesn't allow sugar, we can make a version that tastes just like the original. This recipe is suitable for all kinds of braised dishes—braised pork, braised pig trotters, braised ribs, braised chicken wings. For braised fish, do not use a pressure cooker; please use a regular pot. Read the tips before starting. Read the tips before starting. Read the tips before starting. The seasoning proportions are ones I personally find tasty, but feel free to adjust them yourself. PS: This recipe is somewhat complicated because it's my way of achieving the most perfect balance of color, aroma, and taste. The steps can be adjusted to your liking. Sometimes, when I'm feeling lazy, I just throw everything into the pot and still end up with something delicious—check out the lazy version in Step 11.
Ingredients
Steps
Marinate the quail eggs with dark soy sauce first.
Take a piece of pork belly, put it into cold water, add green onion and cooking wine, and blanch to remove impurities. Once done, rinse with cold water. PS: This step can be skipped if the meat is very clean.
Cut the meat into pieces and pat dry with kitchen paper. I cut mine too big; next time I'll make them smaller. Heat a layer of oil in a pan and fry the meat. PS: Pat dry to avoid dangerous oil splashes.
Fry the meat until it looks like this, then remove.
Fry the quail eggs as well and remove. PS: This makes the eggs have a tiger-striped texture. If you don't like this, skip this step and add the eggs directly during the simmering process.
✧ Making caramelized sugar: Use the oil leftover in the pan, then melt Luo Han Guo sweetener in the pan. If you don't have Luo Han Guo sweetener, you can skip this step.
Add the meat and stir to coat it in the caramelized sugar. Add all the seasonings, then add water to cover the pork belly. Add the quail eggs and spices. Cover and simmer on low heat for 1 hour. For chicken wings, simmer for 30 minutes. PS: Taste the sauce once it boils and adjust seasoning if necessary.
Reducing the sauce: Uncover and boil over high heat until the sauce reaches your desired thickness. Taste and optionally add salt or sweetener. Konjac powder: If you want a thicker sauce, mix konjac powder with water, then add it to the pot and reduce the sauce until thickened.
Serve and enjoy. The sauce can be used to flavor cauliflower rice or konjac noodles—delicious!