Low-Carb Five-Spice Pork Belly Rice Bowl

Low-Carb Five-Spice Pork Belly Rice Bowl

If you don’t eat soy and rice or simply are in a lower-carb phase, but you are craving some Asian-inspired flavors, this five-spice pork belly bowl with cauliflower rice might be just the cure for your cravings.

What is five-spice?

What is five-spice?

Five spice is a Chinese mix of five spices. As with any spice blend, there are quite a few variations. We use fennel, cinnamon, star anise, allspice and ginger.

Ingredients

Ingredients

- Avocado or sesame oil   for cooking - Big onion - Garlic cloves - Sliced pork belly - Micro greens

Pork belly

- Coconut aminos - Chinese cooking wine - Chinese five-spice mix - Monk fruit sweetener - Filtered water

The sauce

Ingredients

Ingredients

- Riced cauliflower - Avocado or sesame oil - Coconut aminos - Chinese cooking wine - Toasted sesame oil - Salt and pepper - Spring onions

Cauliflower rice

1

Make the sauce by mixing all the ingredients minus the water in a jar. You will add the water to the sauce just before adding it to the pan.

Make the sauce

2

Caramelize onions in a large skillet and take them out in a bowl. Add a little more oil to the pan and add the smashed garlic cloves. Infuse the oil with garlic for a couple of minutes.

Cook onions

3

Cook the pork belly in batches, until golden brown on each side, without overcooking. Add the cooked pork belly to the onion and garlic bowl. Discard most of the fat in the pan leaving just one tablespoon.

Cook pork belly

4

Add the cooked ingredients from the bowl back into the pan. Add the water to the sauce, and add it to the pan. Stir well, bring to a boil, cover and cook on low heat for about 40 to 50 minutes, until the sauce thickens and the pork belly is tender.

Cook all ingredients

5

Heat the oil in a skillet on medium heat and add the cauliflower rice. Stir well, add the coconut aminos and mirin and cook for about 5-10 minutes, or until the desired texture. Season with toasted sesame oil, salt and pepper and spring onions.

Cauliflower rice

6

Divide the cauliflower rice between two serving bowls, add the pork belly to the bowls, and garnish with the micro greens and spring onions.

Serve and enjoy

Tap the link below for full recipe

Tap the link below for full recipe