Low Carb Pork Ramen
Indulge in a comforting bowl of *Low Carb Pork Ramen*, where rich, savory flavors meet a healthy twist! This recipe transforms traditional ramen into a guilt-free delight by swapping classic noodles for shirataki noodles, making it perfect for keto or low-carb dieters. Tender, oven-roasted pork belly becomes the star of the dish, paired with a deeply flavorful broth infused with garlic, ginger, soy sauce, fish sauce, and rice vinegar. Fresh vegetables like bok choy, bean sprouts, and green onions add a burst of color and nutrients, while a soft-boiled egg and a touch of sesame oil elevate the presentation. Ready in just over an hour, this hearty and satisfying ramen is ideal for cozy dinners or anytime you’re craving an Asian-inspired meal without the carbs.
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Recipe Information
Ingredients
- 1 pound Pork belly
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Olive oil
- 4 pieces Garlic cloves, minced
- 2 tablespoons Ginger, minced
- 6 cups Chicken broth
- 3 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Fish sauce
- 2 packs Shirataki noodles
- 2 cups Bok choy, chopped
- 1 cup Bean sprouts
- 3 pieces Green onions, sliced
- 1 teaspoon Sesame oil
- 2 pieces Soft-boiled eggs
- 0.5 teaspoon Red pepper flakes
Instructions
Preheat your oven to 375°F (190°C). Season the pork belly with salt and ground black pepper.
Heat a large oven-safe skillet over medium-high heat, add olive oil, and sear the pork belly until browned on all sides. Remove the pork belly from the skillet and set aside.
In the same skillet, add minced garlic and ginger, sautéing until fragrant, about 2 minutes.
Add chicken broth, soy sauce, rice vinegar, and fish sauce to the skillet, scraping up any browned bits from the searing. Bring the mixture to a simmer.
Return the pork belly to the skillet and transfer to the preheated oven. Roast for 45 minutes until the pork is tender and cooked through.
Meanwhile, rinse the shirataki noodles under cold water and set aside.
Once the pork is cooked, remove from the oven and let it rest for a few minutes. Thinly slice the pork belly.
In a pot, bring the broth back to a simmer, then add the bok choy and cook for 3 minutes until just tender.
Add the shirataki noodles and bean sprouts to the broth to heat through, about 2 minutes.
Divide the noodles and vegetables among bowls, ladle the hot broth over them, and arrange the sliced pork belly on top.
Garnish with green onions, a drizzle of sesame oil, and a dash of red pepper flakes.
Top each bowl with a soft-boiled egg cut in half. Serve hot and enjoy your low-carb ramen creation.
Nutrition Facts
Calories |
3023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.2 g | 358% | |
| Saturated Fat | 95.0 g | 475% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 699 mg | 233% | |
| Sodium | 9328 mg | 406% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 14.4 g | ||
| Protein | 87.1 g | 174% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 664 mg | 51% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 3247 mg | 69% | |
*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.
