16 ounce pork belly
2 tablespoon soy sauce
1 tablespoon unseasoned rice vinegar
2 teaspoon fresh garlic, minced
4 tablespoon avocado oil
16 ounce brussels sprouts
3 medium green onion, thinly sliced
Salt and pepper to taste
Measure out and prepare all ingredients.
Cut pork belly into small, bite sized pieces.
Rinse and cut the brussels sprouts in half.
Over medium to high heat, add the pork belly pieces to a pan and fry for 6-10 minutes or until cooked thoroughly. Remove the pork belly from the pan and set aside.
Add the brussels sprouts, minced garlic, and avocado oil to the same frying pan over medium heat.
Cook until the brussels sprouts start to turn golden brown. Then add the pork belly back into the pan.
Add soy sauce and rice vinegar to the pan and stir until combined well.
Plate the brussels sprouts and pork belly. Add the thinly sliced green onion and season with salt and pepper.
This makes a total of 4 servings of Keto Asian Pork Belly Brussels Sprouts. Each serving comes out to be 759 calories, 74.4g fat, 6.4g net carbs, and 14.5g protein.