Broth
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500 ml Chicken Stock 17 floz
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2 Garlic Cloves
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2 tablespoons Liquid Aminos soy sauce
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1 tablespoon Worcestershire sauce
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1 teaspoon Ginger
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½ teaspoon five spice
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½ teaspoon chili powder
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1 teaspoon Erythritol
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2 tablespoons Sesame Seed Oil
Toppings
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2 boiled eggs
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1 packet miracle noodles
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4 Pieces Sliced Pork
Optional Port Ingredients
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1/4 Cup Liquid Aminos
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2 Tablespoons Rice Wine Vinegar
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3 Garlic Cloves
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300 g Pork Belly 10.5 oz
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1 Cup water
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2 teaspoons Erythritol
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2 wooden skewers
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In a large saucepan, combine the broth ingredients, and simmer for 10 mins.
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Pour into 2 bowls and serve warm.
If using Miracle noodles
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dry fry them for 8 minutes before adding to the bowl.
If using Boiled Eggs
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heat a pot of water to boiling point, add the eggs and set a timer for 5 minutes.
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Remove from the water and place into an ice bath for 2 minutes before peeling and halving.
If using Pork
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Preheat your oven to 180C (355F)
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Combine all ingredients into a small Dutch oven, and roll the pork belly into a circle, poking wooden skewers through the meat to keep it rolled
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Cook for 40 minutes, remove from the broth and slice into round cuts as shown in the photo.
** Nutrition per serving: Serving: 464g, Calories 337, Fat 4.6g, Protein 15.9g, Carbs 10g
