LOW CARB Braised Pork Belly Soy Noodle Bowl
Rated 5.0 stars by 1 users
Servings
2
Prep Time
20 minutes
Cook Time
2 hours
Melt-in-your-mouth soy-braised pork belly paired with thick, udon-style Qetoe Noodles coated in a rich, glossy soy garlic glaze. The ultimate cozy, low carb winter comfort bowl — totally keto-friendly, totally satisfying.

Ingredients
Pork Belly
- 500g (1.1 lb) pork belly, skin scored
- 1 tbsp olive oil
- Braising Sauce
- 1/3 cup low-sodium soy sauce
- 1/4 cup coconut aminos or extra soy sauce
- 2 tbsp dark soy sauce (for deep color and richness)
- 1/4 cup rice vinegar
- 2 tbsp sesame oil
- 1/4 cup brown sugar or coconut sugar
- 4 cloves garlic, smashed
- 2 tbsp ginger, sliced
- 2 spring onions, chopped
- 1/2 tsp black pepper
- 1 1/2 cups water
Noodles
-
2 x 200g packets Qetoe Noodles, rinsed and drained
- 2 tbsp reduced braising liquid (from pork)
- 1 tbsp soy sauce
- 1 tbsp unsalted butter
- To finish
- Extra chopped spring onions
- Toasted sesame seeds
- Fresh red chili slices (optional)
Directions
Preheat oven to 160°C (320°F).
Heat olive oil in a Dutch oven or heavy oven-safe pot. Sear pork belly skin-side down first until golden and caramelized, about 4–5 minutes. Turn and brown all sides.
In the same pot, add soy sauces, rice vinegar, sesame oil, sugar, garlic, ginger, spring onions, black pepper, and water. Stir and bring to a simmer.
Cover and transfer to oven. Braise for about 1.5 hours, flipping halfway through, until pork belly is tender and melt-in-your-mouth soft.
Once done, remove pork belly and let rest. Strain and reduce the braising liquid on the stove until it’s glossy and syrupy (about 5–10 minutes).
Thick Udon-Style Qetoe Noodles 1. In another pan, add 2 tbsp of the reduced braising liquid, soy sauce, and butter over medium heat. Stir to create a rich glossy sauce.
Add rinsed, drained Qetoe Noodles (thick udon-style). Toss gently to coat completely and heat through (about 1–2 minutes).