Low Carb Pork Belly Green Beans
5.3g
Net Carbs
5.7g
Protein
13.1g
Fat
2.9g
Fiber
168
Calories
Cooking tip: Pork belly is a rich and flavorful cut of pork that is famously made into bacon. We use the less processed version in this recipe, but bacon is an acceptable substitute if pork belly is not available. If you do substitute with bacon, be sure to reduce the amount of salt to ¼ teaspoon, then taste the final dish and salt to taste.
Ingredients:
- 1/4 cup fresh shallots USDA
- 4 ounces raw pork belly, wholesale cuts Canadian Nutrient File
- 1/4 cup fresh cranberries USDA
- 3/4 teaspoon table salt USDA
- 1/4 teaspoon black pepper, ground USDA
- 2 ounces chevre goat cheese FNDDS
- 20 ounces fresh green beans USDA
Directions:
- Cut pork belly into ¼-inch dice and place in a large skillet. Place skillet over medium-low heat and cook, stirring frequently, until fat is rendered and pieces are crispy, 10-13 minutes. Use a slotted spoon to remove cooked pork belly to a paper towel lined plate. Leave rendered fat in the skillet.
- Place skillet with rendered fat over low heat, add thinly sliced shallot and halved cranberries, seasoning with salt and pepper. Sauté, stirring regularly, until the shallot is softened and becoming translucent, about 3 minutes. Add trimmed and washed green beans, increase heat to medium, and sauté, stirring regularly, until beans are tender crisp, about 10 minutes. Add cooked pork belly, tossing until warmed through.
- Arrange on a serving plate and top with crumbled goat cheese. Serve while warm. One cup is one serving.
