Ever since I saw Costco selling fresh Pork Belly I have been intrigued to give it a shot in some sort of recipe. At first I was thinking that it would be good to put it out on the grill or even the smoker, but then I got the idea to make a cauliflower-style Fried Rice with it! This was definitely a great idea, as the flavors are not all that powerful, and they just meld together so nicely to make a comforting warm dish.
Even though Pork Belly and Bacon are both made from the same cut of meat, Pork Belly like this tastes NOTHING like Bacon. Don’t worry, as this doesn’t end up tasting like a Bacon and Eggs scramble bowl, it’s much more savory than that and has none of that smokey and salty flavor of Bacon. I even thought to myself that some nice Shrimp could be a good addition to this recipe too if you were looking to add something more to it.
Follow the instructions carefully on this dish, as there are reasons that the food is cooked separately in stages and not just all cooked together from the get go. You can also cook this in a Large Non-Stick Skillet if you don’t have a Wok, but the high walls of a big Wok will definitely make it easier to cook this huge dish without making a big mess.
KETO PORK BELLY FRIED RICE RECIPE
Ease of Preparation: Moderate
Prep Time: 15 Minutes
Cooking Time: 30 Minutes
Total Time: 45 Minutes
- 1 & 1/2 Lbs Raw Pork Belly
- 3 Large Eggs
- 1 Medium Head of Cauliflower
- 3-4 Green Onions
- 1/4 Large Red Onion
- 1 TBSP Fresh Ginger
- 6 Cloves Fresh Garlic
- 1 Teaspoon Huy Fong Garlic Chili Sauce
- 2 TBSP Bragg Liquid Aminos
- 3 TBSP Chosen Foods Avocado Oil
- 1 TBSP Chosen Foods Toasted Sesame Oil
- 1/2 Teaspoon Black Pepper
- Slice the Pork Belly into strips that are about 1/2 Inch thick and set aside in a bowl.
- Dice the Red Onion, Garlic, and Ginger and set aside for later.
- Chop up the head of Cauliflower, and separate into smaller chunks, discarding the stems.
- Place the Cauliflower into your Food Processor and pulse to chop it up into small rice-sized chunks. Don’t add too much at one time, it will be easier to manage if you separate the cauliflower into 3-4 smaller batches when ricing it in the Food Processor. Set the Cauliflower Rice aside for later.
- Heat up the Wok to about 400*F and add in about 1 TBSP of the Avocado Oil. When the oil is nice and hot add in the Cauliflower Rice and cook for about 5 minutes to get it approximately halfway cooked, and then empty it back into a bowl for later.
- Put the Wok back on the stove and add another TBSP of the Avocado Oil, and then place the Pork Belly into the wok to begin cooking it. You will need to cook it for about 10 minutes to render some of the fat from it, and to get it cooked most of the way through. Season with Blakc Pepper. Remove the Pork Belly from the Wok, but retain the grease in the Wok for the next step.
- Whisk your 3 eggs together in a Small Bowl and pour into the Wok to flash fry. When eggs are about half-way cooked begin to break them up with a spoon and then remove them from the Wok and set aside once they are fully cooked (but not overly cooked).
- Now we are going to start the finally assembly and cooking stages for this dish so we will add the remaining Avocado Oil to the Wok and then turn the temperature down to about 375*F, and then add in the minced Ginger and Garlic and begin to brown them. After about 1 minute add in the Red Onion and 1 TBSP of the Bragg Liquid Aminos and cook that until about transparent.
- Add the Pork Belly back into the Wok and stir in with the Garlic etc. Add the other 1 TBSP of Bragg Liquid Aminos, 1 Teaspoon of Garlic Chili Sauce and cook for about 5 minutes.
- Add the Chopped Green Onion to the dish.
- Add the Cauliflower Rice back in and pour in the 1 TBSP of Sesame Oil for flavoring and begin to stir all of the ingredients together while cooking for about 5 more minutes.
- Add the Scrambled Eggs back in and continue stirring and combining the ingredients while heating it all back up to your desired level of doneness (probably just a few more minutes at this point)
- Serve right away, or store in an air-tight container for up to a 3 days in the refrigerator.
SPECIAL NOTE: Feel free to modify the recipe more to your own liking, improvise! There are lots of other fresh veggies that could be chopped up and put in here too if you want to. If you like this recipe, also be sure to check out my recipe for Keto Mongolian Beef too!