Low-Carb Char Siu Pork Belly with Roasted Daikon

Ingredients

• 500 g Pork belly, skin on
• 300 g Daikon radish, peeled and cut into 1‑inch sticks
• 3 Tbsp Low‑sodium soy sauce
• 2 tsp Chinese five‑spice powder
• 2 Tbsp Erythritol (or other zero‑calorie sweetener)
• 2 cloves Garlic, minced
• 1 tsp Fresh ginger, grated
• 1 Tbsp Olive oil
• 1 tsp Black pepper

Instructions

1. 1

   Preheat the oven to 150°C (300°F). Pat the pork belly dry, then score the skin in a cross‑hatch pattern without cutting into the meat.

2. 2

   In a bowl combine soy sauce, five‑spice powder, erythritol, minced garlic, grated ginger, olive oil, and black pepper to make the glaze.

3. 3

   Place the pork belly on a rack in a roasting pan, brush generously with half the glaze, and cover loosely with foil. Roast for 2 hours, basting with the remaining glaze every 30 minutes.

4. 4

   While the pork is roasting, toss the daikon sticks with a pinch of salt and a drizzle of olive oil, then spread on a separate baking sheet.

5. 5

   During the last 30 minutes of the pork’s cooking time, increase oven temperature to 200°C (400°F) and add the daikon to the oven. Roast until golden and crisp, about 25‑30 minutes, turning once.

6. 6

   When the pork belly is done, remove the foil and increase heat to broil for 3‑5 minutes to crisp the skin; watch closely to avoid burning.

7. 7

   Let the pork rest 10 minutes, then slice into ½‑inch pieces and serve alongside the roasted daikon.