Go Back
Crispy pork belly lettuce cups on a slate board with pickled radish, cilantro, and lime wedges under warm light

Crispy Keto Pork Belly Lettuce Cups with Lime

Crispy seared pork belly tossed in a lime-fish sauce glaze and piled into cold butter lettuce cups with cucumber, herbs, and crushed peanuts.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian-Inspired
Calories: 700
Ingredients Method Notes

Ingredients
  

Pork Belly
  • 500 g pork belly, skinless cut into 1/2-inch cubes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 garlic cloves minced
  • 1 tbsp fresh ginger grated
  • 1 red chili sliced, optional
Glaze
  • 2 tbsp fish sauce
  • 3 tbsp lime juice about 2 limes, fresh squeezed
  • 1 tbsp coconut aminos
  • 1 tsp granulated sweetener (erythritol or monk fruit)
Lettuce Cups & Toppings
  • 12 butter lettuce leaves to 16 leaves; from about 1 large head, rinsed and dried
  • 1 cup cucumber diced small
  • 3 scallions sliced thin
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup roasted peanuts crushed, or sub sunflower seeds
  • lime wedges for serving

Method
 

Sear the Pork
  1. Pat the pork belly cubes completely dry with paper towels, then season with salt and pepper.
  2. Heat a 12-inch (30 cm) skillet over medium heat. Add half the pork belly in a single layer, without crowding, and sear for 6 to 7 minutes, turning occasionally, until deeply golden and crispy at the edges. Remove and repeat with the second batch.
  3. Return all the pork to the skillet and add the garlic, ginger, and sliced chili. Cook for 1 minute until fragrant, until the pork reaches at least 145 F / 63 C internally.
Make the Glaze
  1. In a small bowl, whisk the fish sauce, lime juice, coconut aminos, and sweetener until the sweetener dissolves.
  2. Pour the glaze over the pork in the skillet and toss to coat. Cook for 1 to 2 minutes, until the glaze thickens slightly and clings to the pork.
Assemble
  1. Rinse the butter lettuce leaves and pat them dry, keeping them whole to use as cups.
  2. Spoon the warm pork belly into each lettuce leaf.
  3. Top with diced cucumber, sliced scallions, cilantro leaves, and crushed peanuts.
  4. Serve immediately with lime wedges on the side.

Notes

  • Pat pork belly bone dry before it hits the skillet
  • Sear in batches, don't crowd the 12-inch skillet
  • Cook pork until it reaches at least 145 F / 63 C
  • Use fresh lime juice, bottled juice tastes flat