Name: Braised Pork Belly Noodle
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 24 ounce pork belly; 1 tablespoon coconut oil; 1 teaspoon fresh garlic (minced); 1 tablespoon fresh ginger (minced); 1 whole cinnamon stick; 2 whole star anise; 3 tablespoon soy sauce; 2 tablespoon low-carb brown sugar replacement; 1/4 cup shaoxing cooking wine; 1/4 cup water; 4 cup bone broth; 680 gram kelp noodles; 2 ounce napa cabbage (large chop); 6 large hard-boiled egg (quartered); 1/4 cup green onion (thinly sliced)

There is nothing more comforting than a bowl of hot noodles and this dish is umami-packed without the guilt of wheat!

We are using kelp noodles. They are clear, thin, almost glass-like noodles. Kelp is a seaweed that is rich in iodine. They are technically not noodles – think of it as a sea vegetable that is fat-free, gluten-free, and very low in carbohydrates. Because it looks like ramen noodles, you may use it anywhere you would use actual noodles, think hot broths and stir-fries! Kelp noodles are neutral in taste and have a crunchy, chewy, mouthfeel. I have yet to see them in stores, but they are easy to purchase online.

Braising the pork belly provides a flavorful base for our bone broth. Typical of some styles of Asian cooking, we will be using a combination of aromatics such as ginger, cinnamon, and star anise for that licorice flavor.

I used the InstantPot to make the braising quicker, but you may definitely do this on the stovetop.

Yields 6 servings of Braised Pork Belly Noodles

The Preparation

Braised Pork Belly:

24 ounces pork belly
1 tablespoon coconut oil
1 teaspoon fresh garlic, minced
1 tablespoon fresh ginger, minced
1 whole cinnamon stick
2 whole star anise
3 tablespoons soy sauce
2 tablespoons low-carb brown sugar replacement
1/4 cup shaoxing cooking wine
1/4 cup water

Broth:

4 cups bone broth
680 grams kelp noodles

Suggested Toppings:

2 ounces napa cabbage, large chop
6 large hard-boiled egg, quartered
1/4 cup green onion, thinly sliced

The Execution

1. Using the “saute” function, heat coconut oil then saute garlic, ginger, cinnamon stick, and star anise until fragrant.

2. Add pork belly slabs and sear on both sides.

3. In a cup combine the soy sauce, brown sugar substitute, Chinese wine, and water. Mix until homogeneous.

4. Add to the pot. Close lid. Seal and cook on “high pressure” for 35-40 minutes. Alternately, if cooking stovetop, bring to a boil then simmer until tender for about 1 1/2 hours.

5. When the meat is tender, remove from pot and set aside. Meantime, strain the braising liquid.

6. Return braising liquid to the pot and add bone broth. Simmer until hot.

7. Ten minutes before serving, thoroughly rinse noodles, drain, and add to hot broth. This will allow the noodles to soften and separate.

8. Slice the pork belly thinly.

9. To serve, place noodles in a bowl. Top off with broth. Add toppings such as cabbage, eggs, scallions, fried shallots (or garlic).

This makes a total of 6 servings of Braised Pork Belly Noodle. Each serving comes out to be 735 calories, 67.9g fats, 2.6g net carbs, and 24g protein.

NUTRITION	CALORIES	FAT	CARBS	FIBER	NET CARBS	PROTEIN
24 ounce pork belly	1987	146.4	0	0	0	156.6
1 tablespoon coconut oil	122	13.5	0	0	0	0
1 teaspoon fresh garlic	4	0	0.9	0.1	0.9	0.2
1 tablespoon fresh ginger	5	0.1	1.1	0.1	1	0.1
1 whole cinnamon stick	0	0	1.6	1.1	0.6	0.1
2 whole star anise	7	0.3	1	0.3	0.7	0.4
3 tablespoon soy sauce	25	0.3	2.4	0.4	2	3.9
2 tablespoon low-carb brown sugar replacement	6	0	0	0	0	0
1/4 cup shaoxing cooking wine	49	0	1.5	0	1.5	0
1/4 cup water	0	0	0	0	0	0
4 cup bone broth	161	1	2	0	2	37.3
680 gram kelp noodles	34	0	10.2	6.8	3.4	0
2 ounce napa cabbage	7	0.1	1.3	0.7	0.6	0.6
6 large hard-boiled egg	465	31.8	3.4	0	3.4	37.7
1/4 cup green onion	8	0.1	1.8	0.7	1.2	0.5
Totals	2879	193.5	27.2	10	17.1	237.3
Per Serving (/6)	480	32.3	4.5	1.7	2.9	39.6