Spicy Keto Pork Belly Kimchi Wraps
Spicy Keto Pork Belly Kimchi Wraps
Ingredients
For the Pork Belly
- 1 1/2 pounds pork belly, skin on or off, sliced into 1/4-inch thick pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon avocado oil
For the Spicy Kimchi Stir-fry
- 2 cups kimchi, chopped, ensure no added sugar for keto
- 4 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon gochugaru, or more, to taste, for extra spice
- 1 tablespoon tamari, (gluten-free soy sauce alternative)
- 1 tablespoon sesame oil
For Serving
- 1 head butter lettuce, leaves separated and washed
- 4 cups cauliflower rice, steamed or stir-fried, warm
- 3 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- 1/2 cup mayonnaise, for the dipping sauce
- 2 tablespoons sriracha, or other keto-friendly hot sauce, for the dipping sauce
- 1 tablespoon tamari, for the dipping sauce
- 1 tablespoon lime juice, freshly squeezed, for the dipping sauce
Instructions
- 1
Season the sliced pork belly generously with salt and black pepper on both sides.
⏱️ 5 min
- 2
Heat the avocado oil in a large skillet or cast-iron pan over medium-high heat. Once shimmering, add the seasoned pork belly in a single layer, working in batches if necessary to avoid overcrowding the pan.
⏱️ 2 min
- 3
Cook the pork belly for 5-7 minutes per side, or until deeply golden brown and crispy. The fat should render out, leaving tender meat. Remove the cooked pork belly from the pan and set aside on a plate lined with paper towels to drain excess fat. Pour off all but 1 tablespoon of the rendered fat from the skillet.
⏱️ 14 min
- 4
Reduce the heat to medium. Add the minced garlic and grated fresh ginger to the skillet with the remaining pork fat. Sauté for 1 minute until fragrant.
⏱️ 2 min
- 5
Add the chopped kimchi and gochugaru to the skillet and stir-fry for 3-4 minutes, allowing it to soften slightly and release its flavors and spice.
⏱️ 4 min
- 6
Stir in the tamari and sesame oil. Mix well to combine with the kimchi. Continue to cook for another 2 minutes, allowing the sauce to meld.
⏱️ 2 min
- 7
Return the cooked pork belly to the skillet with the kimchi mixture. Toss gently to coat the pork belly in the flavorful and spicy kimchi sauce. Cook for 1-2 minutes to heat through.
⏱️ 2 min
- 8
While the pork belly and kimchi are heating, prepare the keto spicy dipping sauce: In a small bowl, whisk together the mayonnaise, sriracha, tamari, and lime juice until smooth. Taste and adjust spice or tang as desired.
⏱️ 3 min
- 9
Transfer the pork belly and kimchi mixture to a serving platter. Garnish with sliced green onions and toasted sesame seeds.
⏱️ 1 min
- 10
Serve immediately with warm cauliflower rice, fresh butter lettuce leaves, and the keto spicy dipping sauce on the side. To eat, place a spoonful of cauliflower rice on a lettuce leaf, top with a piece of pork belly and kimchi, add a dollop of the spicy dipping sauce, and wrap it up.
Kitchen Tools
Nutrition Facts (per serving)
Spicy Keto Pork Belly Kimchi Wraps
Ingredients
For the Pork Belly
- 1 1/2 pounds pork belly, skin on or off, sliced into 1/4-inch thick pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon avocado oil
For the Spicy Kimchi Stir-fry
- 2 cups kimchi, chopped, ensure no added sugar for keto
- 4 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon gochugaru, or more, to taste, for extra spice
- 1 tablespoon tamari, (gluten-free soy sauce alternative)
- 1 tablespoon sesame oil
For Serving
- 1 head butter lettuce, leaves separated and washed
- 4 cups cauliflower rice, steamed or stir-fried, warm
- 3 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- 1/2 cup mayonnaise, for the dipping sauce
- 2 tablespoons sriracha, or other keto-friendly hot sauce, for the dipping sauce
- 1 tablespoon tamari, for the dipping sauce
- 1 tablespoon lime juice, freshly squeezed, for the dipping sauce
Instructions
- 1
Season the sliced pork belly generously with salt and black pepper on both sides.
⏱️ 5 min - 2
Heat the avocado oil in a large skillet or cast-iron pan over medium-high heat. Once shimmering, add the seasoned pork belly in a single layer, working in batches if necessary to avoid overcrowding the pan.
⏱️ 2 min - 3
Cook the pork belly for 5-7 minutes per side, or until deeply golden brown and crispy. The fat should render out, leaving tender meat. Remove the cooked pork belly from the pan and set aside on a plate lined with paper towels to drain excess fat. Pour off all but 1 tablespoon of the rendered fat from the skillet.
⏱️ 14 min - 4
Reduce the heat to medium. Add the minced garlic and grated fresh ginger to the skillet with the remaining pork fat. Sauté for 1 minute until fragrant.
⏱️ 2 min - 5
Add the chopped kimchi and gochugaru to the skillet and stir-fry for 3-4 minutes, allowing it to soften slightly and release its flavors and spice.
⏱️ 4 min - 6
Stir in the tamari and sesame oil. Mix well to combine with the kimchi. Continue to cook for another 2 minutes, allowing the sauce to meld.
⏱️ 2 min - 7
Return the cooked pork belly to the skillet with the kimchi mixture. Toss gently to coat the pork belly in the flavorful and spicy kimchi sauce. Cook for 1-2 minutes to heat through.
⏱️ 2 min - 8
While the pork belly and kimchi are heating, prepare the keto spicy dipping sauce: In a small bowl, whisk together the mayonnaise, sriracha, tamari, and lime juice until smooth. Taste and adjust spice or tang as desired.
⏱️ 3 min - 9
Transfer the pork belly and kimchi mixture to a serving platter. Garnish with sliced green onions and toasted sesame seeds.
⏱️ 1 min - 10
Serve immediately with warm cauliflower rice, fresh butter lettuce leaves, and the keto spicy dipping sauce on the side. To eat, place a spoonful of cauliflower rice on a lettuce leaf, top with a piece of pork belly and kimchi, add a dollop of the spicy dipping sauce, and wrap it up.