Originally from Northern China. I tweaked it a bit and used pork rib instead of belly pork because I don’t like the gummy feeling. It’s traditionally served with a steamed bread (Man Dou) or steamed rice. Yeah, a big no-no for Keto-er. So try this with Cauli-Rice or Keto-bread would be great.
Some of you might have never heard of Five-Spice powder before. It’s a mixture of common herbs and used primarily in Chinese and other Asia and Arabic dishes. Usually sold in packets or bottle like this.
Total Time: 45 minutes
Yield: 4 serving
Yield: 4 serving
Ingredients
- 2 tbsp, Coconut Oil
- 1 tbsp, Erythritol
- 500g, Pork Ribs
- 5 tbsp, Dark Soy Sauce
- 2 tsp, Five-Spice Powder
- 4 cups, Water
- 1 tsp, Salt
Cooking
- Heat the oil in large pan and add Erythritol. Cook until sugar caramelises and turns light brown.
- Add the ribs and stir-fried until they are coated with caramel.
- Add the soy sauce, five-spice powder, salt and water. Cover the pan and use low heat for 40 minutes. Check up and turn every 15 minutes. Top up with more water if necessary.
- Adjust seasoning by adding extra salt or soy sauce to your taste. Serve hot with Cauli-Rice.