Chinese Take-Out BBQ Pork Recipe

This Keto version of Chinese Style BBQ Pork is fantastic! It dresses up Keto Fried Rice and is perfect in Egg Roll Bowls. It's not a super fast recipe but I think it's worth the time if you are craving take-out and don't want to kick yourself out of Ketosis. It freezes well if you want to make it ahead and freeze it for later.

Course dinner, lunch

Cuisine Chinese

Keyword Keto Chinese Take-Out Pork, Low Carb Chinese BBQ Pork

Prep Time 10

Cook Time 40

Marinating Time 2

Total Time 2 50

Servings servings

Calories 194kcal

Author Brandy

Equipment

Ingredients

2 Pounds Pork Tenderloin Or sirloin roast, sliced thin and sized for skewers.
1/4 cup Soy Sauce
1/4 cup Sugar Free Ketchup link to recipe in post if want to make your own
2/3 Cup Brown Sugar Allulose Plain erythritol can be used but flavor will be different.
1/8 Cup Rice Wine Vinegar
1-2 tsp Natural Peanut Butter (No sugar) *Optional ( See post)
15 Drops Red Food Coloring *Optional ( This makes it "look" like take out and does not affect taste.) See in post tips for alternatives to food coloring.
1 tsp Chinese Five Spice Powder * Optional
2 tsp Sesame Oil I usually brush it on after cooking because high heat destroys the flavor...but some people swear it works.

Instructions

Put all ingredients Except Pork in a small sauce pan.
Continuously stir over med/high heat just until beginning to boil around the edges.
Turn off heat.

Pork

Slice pork into .5 inch by 1.5-2 inch wide strips. ( It is easier to slice the pork thin if it is slightly frozen). Don't get crazy here, they don't have to be perfect. You just want to be able to get reasonable pieces on a skewer.
Put the pork in a gallon Ziploc bag and pour in 3/4 of the sauce.
Massage bag until all of the pork is covered in sauce.
Marinate in fridge for 2 to 24 hours.

Cook the Pork

Pre-heat oven to 425F.
Place the pork strips on skewers. Discard the marinade left in the bag.
Place skewers across aluminum lined broiler pan so that the skewers are not directly touching the surface of the pan. ( See Photo)
Roast for 40 minutes basting the meat with the leftover sauce half way through the cooking time. ( You can turn on the broiler during the last 2-3 minutes if you want the pork further "charred")
Remove from oven and skewers.
Serve with Cauliflower Fried Rice, Asian Greens or stir fry veggies.

Notes

( Less than 1 Net Carb Per Serving)

These freeze well in an airtight bag.

Nutrition