Doing Keto right requires planning. You have to hit your macros if you want stellar results. Usually I'm a lazy ass ketoer , but I'm inspired by the freshness of 2016 to perhaps not be so lazy. We'll see. But this week I have planned out all my meals and one of them is this rice bowl. I love Asian inspired flavors, ginger and kafir lime are the way to my heart, so I knew I wanted something in that vein. The slow roasted belly is what takes the time here, but after that is done, this meal comes together in about 10 minutes.
What you'll need for 1 bowl:
100 grams chopped pork belly (with crispy skin!)
1 cup riced cauliflower
1 green onion- chopped- whites separated from the greens
2 spears of asparagus- chopped
1 broccoli floret, chopped- about 1/3 cup
1Tbl fresh cilantro
1 Tbl healthy oil
Fresh ginger, grated
1 egg, scrambled (optional)
First, roast your belly, low and slow. I whipped up a marinade of soy sauce, garlic, fresh ginger, red pepper flakes and a splash of white wine and marinated the belly, meat down, over night. Then I roSted it on 150C for 3 hours. Lowered the heat to 140C for another hour. Then cranked it up to about 250c to crisp
Up the skin. Turned out great!!
Gather all of your ingredients because this goes pretty fast. Here are mine:
Start by heating half your oil in a frying pan, then add the ginger and sauté for a few seconds and add your veggies. Cook until al dente. Put them in your bowl. Heat up the rest of your oil and add the cauliflower. Sauté for about 1 minute. I added onion and garlic powder here. Throw in your chopped porkbelly and combine and sauté for another minute. Add the veggies back in and mix everything together. I also added in some scrambled egg I had from earlier. It literally takes about 5 minutes to go from the pan:
This was legit delicious!! Turned out to be 533 kcal And the macros are pretty spot on!