Tonight we cooked up a RedHotKeto batch of Hong Shao Rou with zucchini and nuPasta, and it was chopstick-lickin' good! The star of this dish is the Hong Shao Rou, a red braised pork dish served across Mainland China.
This recipe makes 3 servings with the following nutritional values:
Calories per serving: 526
Carbs: 7.2g Total
2.9g Net Carbs
Making Red Hot Hong Shao Rou
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The main ingredients are:
1lb Pork Belly
2 Tbsp Light Soy Sauce
1/4 Cup Shaoxing Wine
2 Cups Water
3 Slices Ginger
2 Star Anise
1 Tbsp Coconut Oil
1 Tbsp Dark Soy Sauce
Optional veg: 1 1/2 cups sliced zuchinni
Side dish: 2 packs nuPasta
Step 1: Cut pork belly into 1/2” pieces
Step 2: Drop pork belly into boiling water for a quick blanch, remove, and pat dry with paper towel. (Drying the pork belly is extremely important as it prevents oil splatter when the liquid hits the hot pan.)
Step 3: Heat your wok on medium-high for the initial sear. (This is because traditional Hong Shao Rou uses sugar to caramelize the pork. Of course, in a Keto Hong Shao Rou we forego the sugar, making it tough to brown the meat without more heat.)
Step 4: Stir fry your pork belly until you see a golden brown exterior begin to form. Now add your light and dark soy, shao xing wine, ginger, and star anise. When the liquid begins to boil, reduce your heat to medium-low and cover for one hour. (The low and slow braise is what makes Hong Shao Rou so tender.)
Step 5: When the sauce has thickened somewhat and your Hong Shao Rou is tender, it's ready to eat,
Optional: For added texture and taste, toss in a veg of your choice, or cook them separately. We chose to slice up zucchini coins.
Again, normally this recipe would include sugar, which creates a delicious sticky glaze. This is Keto Hong Shao Rou, so we chose not to add sugar. You can add a sugar-free sweetener if you prefer your Hong Shao Rou sweet, but we went without and it was still A-M-A-Z-I-N-G!
In our last post, we talked about the pros and cons of Shirataki products. Like the Liviva rice, our nuPasta spaghetti noodles needed a little extra TLC. After a thorough rinse and a dry fry, we served them up with the pork and zucchini. Sadly, the noodles were flavourless and had the same bouncy texture as the rice.
Adding a splash of sesame oil, homemade chili oil, and soy sauce added flavour, but could do nothing to hide the texture. If you don't mind the odd mouth feel, it could be the perfect alternative to noodles. However, if like us, you can't get past the chew, you're better to forego them in place of a zucchini or cabbage noodles.
The best way to fry up a dish like this is in a wok to get that smoky wok hay flavour. A well-seasoned wok can be your best friend if you follow the Keto lifestyle. It adds so much extra umami to even the simplest dishes.
Like always, if you like what you see and want more recipes, let us know what we should cook next. If you have a favorite Keto Hong Shao Rou recipe, we'd love to hear about it. Hit us up in the comment section below!