This low-carb Pork Belly Bowl, packed with cabbage, cucumbers, avocado, edamame and delicious pork belly, is one of our favorite things to eat for lunch or a quick dinner.
Pork Belly slices are one of those easy to cook, cheap cuts of pork that add tremendous flavor and texture to a meal.
When you add pork belly slices to a bowl of chopped veggies, it takes your salad to a whole new level.
Don’t be afraid to cook pork belly. It’s really easy to make in the oven. Really it’s just a thick sliced bacon. How can you go wrong there?
See what this is like just out of the oven? It’s crispy but fatty, so each bite is a little bit of heaven.
How Many Carbs in a Pork Belly Bowl
The ingredients in this bowl are all very low in carbs. One bowl contains 7 net carbs.
The edamame has the most carbs of these vegetables. If you’re looking to cut even more carbs from the bowl, leave out the edamame, which will reduce the carbs by an additional 3 grams.
Instead of edamame, you could add chopped asparagus, green onions, or green bell pepper. Anything that can be served raw, with lots of crunch works well in this bowl.
How to Make Pork Belly Slices
The main ingredient in this bowl is the pork belly slices. I cook with these often because they’re easy, inexpensive, and a higher-fat protein that helps me reach my fat ratios for the day.
If you’ve never used them before, well they’re basically just thicker pieces of bacon. The strips vary in size. I’ve gotten them as thick as 1″ and as thin as 1/4″. That means they need to cook for drastically different lengths.
The best way to make pork belly slices is in the oven. Preheat to 400 degrees F. Line a baking sheet with parchment paper or a silicon mat. Lay on the pork belly and season with salt and pepper.
They’ll cook in the oven for about 15 minutes, then flip them over and cook for an additional 5-10 minutes. Thinner slices will take about 15 minutes total, while thicker slices can take up to 25 minutes. You’ll know their done when they are browned the fat has started to crisp.
You don’t want to overdo them – even if you’re a fan of extra crispy bacon. Pork belly strips have more meat than bacon, so overcooking them leads the meat to be tough.
Yum Yum Sauce
There are a lot of different sauces you can make for this bowl. I am addicted to yum yum sauce, also known as Japanese steakhouse sauce. The sauce has mayonnaise, butter, tomato paste, vinegar and a few other ingredients. I can’t be bothered with that much trouble.
Instead, I make an easier version of yum yum sauce with mayonnaise, Sriracha hot sauce and soy sauce. It’s not hot or spicy, so don’t be put off by the Sriracha, if you’re not a fan of heat. It’s just a great blend of flavors that work really well with this bowl.
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Low Carb Pork Belly Bowls
- 3/4 lb pork belly strips
- 1 tbsp hoisin sauce
- 2 cups purple cabbage chopped
- 1 medium cucumber chopped
- 3/4 cup edamame beans
- 1 avocados sliced
- 1/4 cup cilantro chopped
- 1/4 cup mayonnaise
- 1 tsp Sriracha hot sauce
- 1/2 tsp soy sauce
- Salt and pepper
- Preheat the oven to 400 degrees F (200 degrees C).
- Line a baking sheet with parchment paper or silicon mat. Place the pork belly strips on a baking sheet. Season with salt and pepper. Bake for 15 minutes, flip and bake for an additional 5-10 minutes, depending on the thickness of the strips. Brush with hoisin sauce.
- Divide the vegetables among the bowls. Top with the pork belly slices.
- To make the sauce, mix the mayonnaise, hot sauce and soy sauce in a small bowl. Drizzle over the bowls.