Main Ingredients:

See below ingredients and instructions of the low carb recipe

Cooking Preparation of the Recipe:

Note: This recipe makes 6 servings of very tender, sumptuous pork. Good with very hot
mustard and cooked chunks of daikon radish or cabbage. It is great cold with salad and
a few cucumber slices. Total carbs 14.
The final simmering process of sake, sweetener, then soy is very unique to Japanese
cooking, creating flavor-permeated meat. While the recipe has a couple of steps, it can
be completed while your doing other things. It keeps well and is even better the next
day. The ginger has a high carb count of 12.95 EC?s. It is not include it in the final total
because it is not eaten. The count will also be lower if the sauce is not eaten.
Ingredients:
3 lbs. boneless pork belly
2 Tbsp. vegetable oil
1 cup milk
3 1/2 oz fresh ginger, peeled and thinly sliced
2 1/2 cups dashi or chicken stock
3/4 cup sake
3 Tbsp. Splenda
4 Tbsp. dark soy sauce
4 green onions
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 suntill 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.

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