Braised Pork Belly Kakuni with Daikon
Traditional Japanese slow-braised pork belly rendered low-carb by substituting sugar with erythritol.
Total
2h 20m
Prep
20 min
Cook
2h
Serves
4
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Recipe serves 4
Ingredients
- 2 lbs Pork Belly
- 1 large Daikon Radish
- 0.5 cup Sake
- 0.5 cup Soy Sauce
- 3 tbsp Erythritol
- 4 stalks Green Onions
- 1 knob Ginger
Instructions
- 1
Sear pork belly cubes on all sides until fat is rendered and golden.
- 2
Place pork in a heavy pot with water and ginger; simmer for 1 hour to tenderize.
- 3
Add daikon, sake, soy sauce, and sweetener.
- 4
Simmer uncovered for another hour until the liquid reduces to a thick glaze.
- 5
Skim excess fat meticulously before serving.
Nutrition per serving
Calories
650
33% of a 2,000 kcal day
| Protein | 35 g |
| Carbohydrate | 8 g |
| Fat | 52 g |
| Fiber | 2 g |
| Sugar | 1 g |
| Sodium | 1100 mg |
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