猪肉是中国人的主食之一。中国人每年吃掉的猪肉占全世界总消费量的一半以上。中国传统的 “家 “字中就有 “猪肉 “的符号。这里列出的所有低碳水化合物中式猪肉食谱每份的碳水化合物含量都低于 20 克。
这些食谱中有两道是油炸的。一种是炸猪里脊，可以用少量橄榄油煎炸，作为快餐。然而，另一种是油炸的。虽然这是我们年复一年最受欢迎的菜谱，而且碳水化合物含量低、蛋白质含量高，但您还是应该将这道菜限制在特殊场合食用。
我的中国家庭厨房》中的低卡路里中式猪肉食谱列表
我们会定期更新本列表，添加新的低碳水化合物猪肉食谱，请经常查看。
1
Stir-fried Pork with Snow Peas
This pork stir fry with snow peas is a simple dish to prepare, with a pleasing contrast of colors and textures. Crunchy pepper slices and snow pea pods with tender pork. The doubanjiang (red broad bean paste) gives the pork a bit of flavor and spice. However, this is a fairly mild dish: no hot chili peppers or Sichuan peppercorn. The snow peas do add some sugar and carbohydrates, but a single serving of this dish contains only 13 grams of carbohydrate.
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Stir Fried Diced Pork and Vegetables
This is a healthy low-carbohydrate dish. This recipe uses a simple marinade for the pork, and uses a technique similar to velveting, called slippery-coating. When making stir-fried diced pork and vegetables this way, there is no DăQiàn (打芡) step when finishing. The starch on the pork does the job of thickening the broth during the stir-fry phase. So, though some corn starch is used, the overall carbohydrate count remains low.
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Fried Pork Tenderloin
Deep-fried pork tenderloin can be used as a snack, and if you want to share the snacks you make for your friends, then it’s a good choice. This dish requires very few ingredients, the whole process is simple, and it does not take you too much time. It's a low-carbohydrate dish, but if you follow the recipe precisely, it is deep-fried, adding fats. If you are avoiding seed oils in your diet, you can pan-fry the tenderloin in a small amount of olive oil and get similar results.
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Pork Belly with Garlic Purée
This is a low-carbohydrate recipe that uses no oil in the cooking, and only a small amount of sesame oil and chili oil in the sauce. It is easy to make your own chili oil at home, using ground chilies and olive oil (if you want to avoid seed oils), and the chili oil will store in the refrigerator in a sealed container for a long time. This recipe uses pork belly, which, unlike bacon, is not cured. The finished dish has a texture similar to chewy bacon, without all the salts and nitrites, and the delicious, slightly spicy flavor of garlic-infused chili oil.
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Chinese Deep-fried Garlic Pork Ribs
This is our most popular recipe, year after year. It's simple to make, and full of flavor. Very low in carbohydrates, and high in protein and animal fats, this is also a good source of potassium. However, it's high in sodium, and is deep-fried, so save this recipe for special occasions and parties, when you need delicious finger food and snacks to serve.
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Jing’s Fried Pork Belly with Chili
My mother was from the Zhuang ethnic group, and she liked to stir-fry pork belly with vegetables. The Hakka people like to fry the pork separately. Simple ingredients only need simple cooking methods, which preserves the flavor of the pork. This is a delicious and popular recipe, that yields a flavorful sauce from the fat in the pork. The sauce is great for “sending” rice, that is, it flavors the rice when served over rice. However, you can eat this without rice, or use a par-boiled or whole rice if you prefer, depending on your carbohydrate allowance.
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Guangxi Steamed Pork (Kou Rou 扣肉)
Kou Rou is blanched with water, ginger, star anise and wine, then coated with dark soy sauce and browned in hot oil. Our recipe deep-fries the pork chunks in hot oil, but you can brown them in a small amount of olive oil instead. Other kou rou recipes use this approach. Kou rou can be eaten as is, or you can steam it with garlic or other ingredients. You can also use it with preserved mustard greens to make mei cai kou rou. Pork belly is a good source of nutrients, and, since it's not cured like bacon, it's free of nitrites and other preservatives.
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Home Style Twice Cooked Pork
Twice Cooked Pork is a classic Sichuan dish. It is relatively easy to make, loaded with flavor, vitamin A, protein, and potassium. A single serving does have 13 grams of carbohydrate, so a single portion is within the carb limits of many low-carb diets. Though most Chinese dishes are served over rice or noodles, this dish tastes just fine without the rice.
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Braised Minced Pork and Green Peppers
This braised minced pork and green peppers recipe uses green pepper and pork together. But it is not a stir-fry. This is a braised dish in a savory gravy. It’s an excellent dish to eat with noodles, because the sauce of the green pepper and minced pork blends with the cooked noodles. However, if you skip the noodles, the dish is very low in carbohydrates, very tasty and healthy.
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Harbin Red Sausage and Green Pepper Stir-fry
Harbin Red Sausage and Green Pepper is a simple dish, stir-fried at medium temperature. Just like its name, the main ingredients are green pepper and sausage, with garlic and soy sauce to increase the flavor. The sausage I used in the recipe is the red sausage from Harbin, China. The dish is very low in carbohydrates, but all sausages are cured, so if you are following a keto diet or keto-Mediterranean diet, you'll want to limit your intack of cured and processed meats.
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Pork-Stuffed Peppers
If you like stuffed peppers, this delicious low-carb dish deserves your attention. This is easy to make, but you want to use peppers of small diameter, such as Anaheim or Poblano peppers. Typical bell peppers are too wide in diameter for the pork to cook through completely.
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Minced Pork Edamame Stir-Fry
This recipe combines edamame (soybeans) and minced pork, and is loaded with protein. The quantities listed will produce enough for a family, so you may need to adjust ingredients accordingly. A single serving has less than 20g carbohydrate. The pork is browned, and flavored with garlic and dark soy sauce, then the soybeans are added and mixed. Cover the ingredients with water and simmer until the volume of broth is reduced to 1/3. Oyster sauce, light soy sauce and fresh hot peppers provide savory and spicy flavor.
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