Cơm Thịt Kho

Cơm Thịt Kho is a savory Vietnamese dish featuring tender pork belly simmered in a rich, caramelized sauce served over cauliflower rice for a low-carb twist. This delightful combination offers a perfect balance of flavors and textures, making it a satisfying meal option.

Ingredients

• Pork belly - 300 grams
• Cauliflower - 400 grams
• Coconut aminos - 2 tablespoons
• Fish sauce - 1 tablespoon
• Brown erythritol sweetener - 1 tablespoon
• Garlic - 3 cloves, minced
• Shallots - 2, thinly sliced
• Black pepper - 1/2 teaspoon
• Hard-boiled eggs - 2, for garnish
• Green onions - 2, chopped, for garnish
• Cooking oil - 1 tablespoon

Steps

1. Begin by preparing the cauliflower rice: remove the leaves and stem from the cauliflower, then cut it into florets.
2. Pulse the florets in a food processor until they resemble rice grains. Set aside.
3. Next, cut the pork belly into bite-sized pieces and season with black pepper.
4. In a large skillet, heat the cooking oil over medium heat. Add the shallots and garlic, sautéing until fragrant.
5. Add the pork belly pieces to the skillet and cook until they are browned on all sides.
6. Stir in the coconut aminos, fish sauce, and brown erythritol sweetener. Mix well to coat the pork.
7. Reduce the heat to low, cover the skillet, and let the pork simmer for 20 minutes, stirring occasionally.
8. While the pork is simmering, cook the cauliflower rice: In a separate pan, sauté the cauliflower rice over medium heat for about 5-7 minutes until tender. Season with salt if desired.
9. Once the pork is cooked and tender, serve it over the cauliflower rice, garnishing with hard-boiled eggs and chopped green onions.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 220 mg
• Total Fat: 35 g
• Saturated Fat: 12 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• High in protein, which supports muscle growth and repair.
• Low in carbohydrates, making it suitable for low-carb diets.

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