Sake Braised Pork Belly

Recipe Ingredients

3 lbs	1362g / 48oz	Boneless pork belly
2 tablespoons	30ml	Vegetable oil
1 cup	237ml	Milk
3 1/2 oz	99g	Fresh ginger - peeled, and
		Thinly sliced
2 1/2 cups	592ml	Dashi or chicken stock
3/4 cup	177ml	Sake
3 tablespoons	45ml	Splenda
4 tablespoons	60ml	Dark soy sauce
4		Green onions

Recipe Instructions

Cut the pork into 1 1/2-inch cubes. Heat the oil in a large frying pan or wok and stir-fry the pork in batches until lightly browned. Transfer the pork to a colander and pour boiling water over the pork to remove the oil.

Transfer the pork to a large pot. Add the milk, half of the sliced ginger and enough water to comfortably cover the pork. Bring to a boil, reduce to a simmer and cook, partially covered for 40 minutes.

Remove from the heat and still partially covered with a lid, let a very thin stream of cold tap water pour into the pot to cool the pork. Let the water trickle into the pork for 20 minutes. Drain the pork and remove the ginger.

Return the pork to the pot and add the remaining ginger, chicken stock and sake. Bring to a boil and turn down to a simmer, partially covered with a lid. Simmer for 15 minutes. Add the Splenda and cook for 15 minutes longer. Add the soy and cook for 5 minutes. Cut the green onions into 1-inch pieces, add to the pot and simmer for 2 minutes longer.

This recipe yields 6 servings.

Total Carbohydrates: 14.96 grams

Total Carbohydrates Minus Fiber: 13.83 grams

Carbohydrates per Serving: 2.49 grams

Carbohydrates per Serving minus Fiber: 2.30 grams

Source:
Karen's Gourmet Low-Carb Recipes at http://www.lowcarb.ca

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