Keto Pork Adobo
Indulge in the savory depths of flavor with this Keto Pork Adobo—a low-carb twist on the classic Filipino dish. Featuring tender pork belly simmered in a tangy soy sauce and coconut vinegar marinade, this recipe is perfectly balanced with aromatic garlic, whole black peppercorns, and bay leaves. A touch of erythritol adds a hint of sweetness while keeping it keto-friendly, making it an excellent choice for those following a ketogenic lifestyle. With just 15 minutes of prep time and a rich, caramelized sauce that pairs beautifully with cauliflower rice or steamed veggies, this dish effortlessly combines tradition with dietary needs. Perfect for family dinners or meal prepping, Keto Pork Adobo is your go-to for satisfying, bold flavors in a healthier package.
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Recipe Information
Ingredients
- 2 pounds pork belly
- 0.5 cup soy sauce
- 0.25 cup coconut vinegar
- 0.25 cup water
- 6 pieces garlic cloves
- 3 pieces bay leaves
- 1 teaspoon whole black peppercorns
- 2 tablespoons olive oil
- 2 teaspoons erythritol sweetener
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Instructions
Cut the pork belly into 1-inch cubes for even cooking.
In a large bowl, combine soy sauce, coconut vinegar, and water. Add the pork belly cubes and let them marinate for at least 30 minutes. Overnight marination is preferred if time allows.
Peel and lightly crush the garlic cloves.
Heat a deep skillet or Dutch oven over medium heat and add olive oil.
Once the oil is hot, add the crushed garlic cloves and sauté until they are golden brown and aromatic, around 1-2 minutes.
Add the marinated pork belly to the pan, and increase the heat to medium-high. Sear the pork pieces on all sides until they are well-browned for about 5-7 minutes.
Pour the marinade into the pan, along with bay leaves and whole black peppercorns.
Stir in the erythritol sweetener and sea salt to balance the flavors.
Bring the mixture to a boil, then reduce to a gentle simmer. Cover the pan, and let it cook for 30-40 minutes, or until the pork is tender and the liquid is reduced to a rich sauce.
Adjust seasoning with black pepper to taste. Continue to simmer uncovered for another 5-10 minutes to thicken the sauce if necessary.
Once cooked, discard the bay leaves and serve the Keto Pork Adobo hot, garnished with sliced green onions if desired.
Nutrition Facts
Calories |
5068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 509.4 g | 653% | |
| Saturated Fat | 179.5 g | 898% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 653 mg | 218% | |
| Sodium | 6442 mg | 280% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 0.7 g | ||
| Protein | 97.9 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 151 mg | 12% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1731 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
