Main courses
low-carb-khao kha moo – braised pork with cauliflower rice
The mild braising makes the pork shoulder tender and allows the spices to season the entire broth. The food is suitable for preparation the day before.
Servings in this printout: 4
Ingredients
- 800 g pork shoulderin large pieces
- 1,000 g chicken broth
- 30 g light soy sauce
- 15 g Squid Brand fish sauce
- 15 g fish sauce
- 12 g Foodin erythritol
- 2 g Chinese five-spice powder
- 3 g cinnamon stick
- 1 g star anise
- 14 g a clove of garliccrushed
- 220 g egghard boiled
- 300 g Chinese cabbage or bok choy
- 500 g cauliflower ricefor serving
Method
- Brown the pork pieces on all sides in a pot. Set aside for a moment.
- Add the garlic, Chinese five-spice powder, cinnamon and star anise to the pot. Fry for about 30 seconds.
- Pour in the chicken stock. Add soy sauces, fish sauce and erythritol. Return the pork to the pot.
- Cover with a lid and simmer on very low heat for about 2.5 hours or until the meat is soft.
- Add the peeled boiled eggs for the last 20 minutes. Remove the pork and eggs from the broth.
- Boil or steam Chinese cabbage quickly. Heat the cauliflower rice in a pan.
- Slice the pork and serve with broth, eggs, green vegetables and cauliflower rice.
Nutrition per serving
Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.
- Net carbs
- 6.93 g
- Total carbohydrates (incl. fibre and polyols)
- 13.87 g
- Protein
- 49.8 g
- Fat
- 38.91 g
- GL estimate
- about 3 / serving
Confidence · Low Some values or assumptions in the calculation are uncertain.
The calculation also uses comparison values from similar foods or food groups.
Estimate details and sources ↗
How was the estimate calculated?
The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.
- Chinese cabbage or bok choy · Food group average
- cauliflower rice · Food group average
Calculated ingredient-based estimate per serving, not a measurement of the prepared meal. All supported positive carbohydrate amounts are included. An unmatched individual portion under 1 g available carbohydrate per serving may be omitted only while all such portions total less than 2 g per serving; the omitted amount is disclosed. This is an editorial tolerance, not a clinical precision limit.
Research sources and technical details
Source names and technical notes appear in their original form.
- Chinese cabbage or bok choy ·
vegetables-category-mean-gi-66 · fineli-359-2026-10-24 - cauliflower rice ·
vegetables-category-mean-gi-66 · fineli-322-2026-10-24
Carbohydrate data sources
- KIINANKAALI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- Kukkakaali · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
GI and calculation sources
- International tables of glycemic index and glycemic load values 2021: a systematic review · Very broad category proxy. It may poorly represent individual non-starchy vegetables and is shown with low confidence. (Low)CATEGORY_MEAN
Keto and low-carb labels are editorial classifications. They have not been verified through nutrition calculations for every recipe.
Notes
- Cauliflower rice replaces regular rice; erythritol replaces part of traditional palm sugar. The taste is not exactly the same as the original version.
- The nutritional values are indicative and depend on the fat content of the meat and the broth.