Living and sharing the Low Carb High Fat Lifestyle

Low Carb General Tso Pork


January 10, 2016

I love Chinese food and while this is not necessarily authentic it is tasty and fills the void. This isn’t the easiest recipe but it makes a large batch good for a couple days. Served with fried cauliflower rice it makes a great dinner.

  • Prep: 30 mins
  • Cook: 30 mins


Fried Pork

1 lbs sliced pork, approx 1/4″x2″

1 cup crushed pork rinds

1 cup Parmesan cheese

2 tsp Chinese five spice

2 eggs

Pepper to taste


1/4 cup chicken stock

1 tbs reduced sugar ketchup

1 tsp black bean sauce

1 tsp chilli sauce

1 tsp minced ginger

2 tbs xylitol

2-3 pinches red pepper flakes

5-10 drops liquid stevia (to taste)

1/8 tsp xanthan gum

Optional for Frying

1/2 head broccoli, florets

1 small onion diced

3-6 small red chili peppers


1Marinate the pork strips with half the five spice and two eggs in a shallow bowl for 1-2 hours. Place pork rinds, Parmesan cheese and the other tsp five spice in a second bowl. “Bread” the strips with pork rind mixture and place coated strips on a cookie sheet. Let set for 5-10 mins.

2Heat frying oil (I use a deep fryer) to 375F. Fry pork in 2-3 batches for about 5-7 mins each batch until cooked through and crispy. Set aside. (Drain on paper towel)

3Prepare the sauce: Add all ingredients (except stevia) in a sauce pan and simmer for 5-10 mins until slightly reduced and thickened. Add stevia to taste until its sweet enough for your liking.

4In a large frying pan or wok, add 2 tbs oil (I use reserved pork fat, but coconut oil work work). Add onions, broccoli and chili peppers and fry until tender. Add pork and sauce. Stir fry for 2-3 mins and serve hot.


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