Keto Vietnamese Caramel Pork
Did you know that you can make delicious Keto Vietnamese recipes in the comfort of your own home? With a few simple yet key ingredients, you can enjoy Keto Vietnamese food despite following a Keto or Low Carb diet. Here we have caramelized ground pork with aromatics like white onion, ginger, and minced garlic. The onions are caramelized to build a base layer of flavor and sweetness without adding refined sugar. This method allows browning to occur at the bottom of the pan so when the meat is added to the pan, it will deglaze and coat the meat, resulting in a delicious-looking brown coloring. The pork is seasoned with coconut aminos (which have naturally added sweetness), sherry wine, and extra-virgin fish sauce. The mixture is cooked down, only stirring occasionally, so further caramelization occurs. If you feel uncomfortable using coconut aminos, you can substitute it with soy sauce instead (either regular or tamari for gluten-free). The dish is served with hot steamed cauliflower rice with slices of fresh cucumber and carrots. This type of dish makes for a great weeknight meal that is easy to put together, healthy, and a fun way to mix up flavors to keep you consistent in your goals.
How to Make It
Step 1
Prepare the cucumbers by washing and peeling them. You can leave on some skin for texture, but feel free to completely remove it if you want. Peel and slice the carrots into julienne strips. Peel and mince the garlic and ginger. Set aside.
Step 2
Preheat a large nonstick skillet over medium heat. Add in the finely diced white onion. Stir it well. Then sprinkle the onion with ¼ teaspoon of sea salt. Turn the heat down if the onion is browning too quickly. Allow the onion to brown, but stir occasionally so the onion doesn’t stick or burn.
Step 3
Add in the minced ginger and garlic and stir briefly until fragrant. Add in the coconut aminos and allow the mixture to bubble and deglaze the browned bits from the bottom of the pan.
Step 4
Add in the ground pork. Stir to break up the pork and combine it with the coconut aminos. Allow the mixture to cook until the mixture is almost no longer pink and most of the liquid is evaporated.
Step 5
Add in the sherry wine and the fish sauce. Allow the liquid to evaporate, and glaze the pork mixture. Taste and adjust, adding more fish sauce or sea salt as desired. The goal here is to cook down the mixture so everything will brown and glaze.
Step 6
While the pork is cooking, heat the cauliflower rice, so it is hot and steamy. When the pork is ready to be served, divide the cauliflower rice into the bowls. Top the cauliflower rice with the pork.
Step 7
Crush peanuts in a small bag by smashing them with a small saucepan or pot. Sprinkle peanuts on the dish. If you are on a very strict Keto diet, feel free to omit the peanuts.
Step 8
Top with some of the cucumbers and carrots. Sprinkle on some chopped cilantro. Serve immediately! Enjoy!
Ingredients
- Avocado oil
1 tbsp
- Onion
0.25 medium – 2 1/2″ diameter
- Salt, sea salt
0.25 tsp
- Ginger
1 tbsp
- Garlic
3 clove
- Coconut Aminos
2 tbsp
- Ground pork
1 lb
- Cooking sherry
1 tbsp
- Fish sauce (nam pla or nuoc mam)
1 tbsp
- Cauliflower rice
16 oz
- Cucumber, raw, without peel
3 oz
- Carrots, raw
0.5 oz
- Cilantro
0.25 cup, chopped
- Peanuts, oil roasted, salted
1 tbsp, chopped