So if you’ve read our post on Shrimp Fried ‘Rice’ you already know my obsession with the Chinese restaurant near where we group up…Hong Kong Garden and how no other Chinese place will ever be it’s equal. As I’ve been attempting to remake those dishes at home I have come up with another that hints at my favorite egg roll, but combined with Char Sui pork thrown in. It’s almost like if pork fried rice and the fillings of an egg roll got married had a delicious baby! I know…creepy thought, but keto and oh so scrumptious!

We have been making inside out egg rolls (aka ‘Crack Slaw’) a few times – whenever Mr. T gets a craving for Asian food. There are many recipes out there, but below is the one we do. I throw in a few extra things that remind me of that dreamy egg roll from my past, with loads of black pepper thrown in. This is the base of the dish.

Char Sui pork is that amazing, succulent red-dyed bits of bbq pork that you find in many Chinese restaurants – sometimes ribs, often for pork fried rice. I have tried many Char Sui keto ‘hacks’ and used to marinate a pork tenderloin or pork butt for days then roast or grill it and although really tasty, there somehow felt like something was missing. In walks ‘just the sauce’. I had pulled pork left over from a family gathering this weekend – I left the flavor of the pork fairly neutral (just salt and pepper) so heated the leftover pork in a hot pan, cooked it till it was crispy on the outside and then whipped up a small batch of ‘just the sauce’ and added it to the pan. O…M…G!

For the assembled dish, we just throw down a bed of crack slaw, top with the amazing red Char Sui pork, chopped scallions and sesame seeds. It’s like I’m transported back at that restaurant…eating fantastic Chinese food while dangling my feet from those red pleather booths. We hope you enjoy as much as we do.

Keto/Low Carb Crack Slaw with Char Sui Pork

For Crack Slaw:
1 8oz package shredded cabbage
2 celery sticks, halved lengthwise and chopped
1/4 onion, diced
1/2 jalapeno, halved and sliced (omit for less heat)
1 Tbsp ginger, minced
1 clove garlic
1 Tbsp Tamari or Soy Sauce
1 Tbsp rice wine vinegar
1 tsp sesame oil
salt and lots of pepper
chopped green onions to garnish

Put small amount of olive oil in  a skillet over medium heat, saute celery, onion and jalapeno until slightly translucent. Add in garlic, ginger and cabbage. Stir until cabbage starts to wilt down. Add in the Tamari, rice wine vinegar, sesame oil salt and pepper.

For Char Sui pork:
2 c. already cooked, pulled pork
1 Tbsp Hoisin sauce
1 Tbsp Oyster Sauce
1/4 c. Tamari
1 Tbsp rice wine vinegar
1 Tbsp Madhuva Agave 5
5 drops red food coloring
1 tbsp ginger, minced
1 tbsp garlic, minced
1 Tbsp Sambal (garlic chili paste)

Mix together everything but the pork in a small dish. Put small amount of olive oil in  a skillet over medium to medium high heat. Add in the pork and let it get crispy, flip to crisp on opposite side. Turn heat down and add in your sauce. Mix to coat.

Now put a bed of the crack slaw, top with the Char Sui pork and garnish with green onions and sesame seeds. Enjoy!

Serves 4

Estimated Nutrition Stats (for Crack Slaw): Calories – 40 | Carbs 6g | Net carbs – 4g | Fat 1g | Protein 2g | Fiber 2g.

Estimated Nutrition Stats (for Char Sui Pork): Calories – 103 | Carbs 4g | Net carbs – 4g | Fat 2g | Protein 16g | Fiber 0g.

NOTE: The nutrition stats I get are after putting the recipe in MyFitnessPal.com. I do the best I can with what I’ve input, but I cannot guarantee 100% accuracy.

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