Taiwanese Lu Rou Fan
滷肉飯·(lǔ ròu fàn)
DINNER
Per serving: NET CARBS: 5 g Total carbs: 8 g | Fiber: 3 g | Sugar alcohols: 6 g Fat: 48 g | Protein: 24 g Calories: ~560
This is the ultimate Taiwanese street food—a bowl of rich, deeply savory, melt-in-your-mouth pork belly bathed in a spiced soy broth. We're keeping the soul of the dish intact but upgrading the thermodynamics, leaning on the high-pressure environment of a multi-cooker and swapping rock sugar for allulose to achieve that glorious, sticky amber glaze in exactly ten minutes of active work. Don't be intimidated by the fat. The skin and fat cap break down under pressure, releasing collagen that naturally thickens the sauce into a lip-smacking lacquer without a single drop of starch.
Before you start
Keep your active prep under 10 minutes by skipping the cutting board entirely.
Buy pre-sliced pork belly from the meat counter of an Asian supermarket, then use kitchen shears to simply snip the thick strips directly into the pressure cooker pot.
Ingredients
- skin on pork belly1 1/2 lb
- lard1 tbsp
- fresh shallots1/2 cup
- garlic3 med clove
- allulose3 tbsp
- sugar free Tamari1/3 cup
- Shaoxing rice wine1/4 cup
- Chinese five spice powder1 tsp
- ground white pepper1/2 tsp
- star anise pods2 small
- chicken bone broth1 cup
- eggs4 large
- riced cauliflower4 cup
- butter1 tbsp
- bunch fresh cilantro1 small
Method
- 01
Turn your pressure cooker to the high sauté setting and add the lard and pork belly.
Let the pork cook undisturbed for 4 to 5 minutes until the fat begins to render—a process traditional chefs call forcing out the oil—and the meat browns slightly.
- 02
Toss in the diced shallots and garlic, sautéing for two minutes before evenly sprinkling the allulose over the pork.
Stir continuously for about 60 seconds as the allulose melts into the rendered pork fat, creating a bubbling amber glaze that coats the meat.
- 03
Immediately pour in the Tamari and Shaoxing wine to lift the browned fond off the bottom of the pot.
Stir in the five spice powder, white pepper, star anise, and bone broth.
- 04
Nestle the peeled hard-boiled eggs into the liquid, seal the lid, and pressure cook on high for 25 minutes.
Your active work is now done, so go fold laundry or pour yourself a drink.
- 05
Allow the pot to naturally release pressure for 10 minutes, then quickly warm the riced cauliflower in a skillet with butter.
Spoon the rich, fatty pork and sauce generously over the cauliflower rice, slice an egg in half to place on top, and garnish with fresh cilantro.
Notes
Why this swap? Swapping white rice for cauliflower rice and rock sugar for allulose keeps this authentically sticky glaze at just 5g net carbs.
Swapping 1 cup of white rice for 1 cup of riced cauliflower saves roughly 42g of net carbs per serving. Furthermore, allulose actually browns and caramelizes under heat, allowing us to perform the traditional chao tang se sugar-frying technique for a glossy lacquer with zero net carbs.
Watch out for hidden sugars and starches in commercial Asian condiments.
Commercial thick soy paste is often thickened with glutinous rice flour and heavily sweetened with sugar, so stick to pure sugar-free Tamari. If you attempt to save time by buying pre-fried shallots, read the label carefully—many commercial brands coat their shallots in wheat flour or tapioca starch before frying to keep them shelf-stable.
From Keto 10 Minute Meals.