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Keto Thai Ginger Pork Stir Fry with Fried Cabbage Noodles

Keto Thai Ginger Pork stir fry in a pan
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Servings 6 servings
Calories 508 kcal
Net Carbs 9.5 g
Buttery soft simmered slices of pork shoulder stir fried in a Thai flavour sauce of ginger, garlic, onions, peppers., chilies, soy and lemongrass. Served over low carb crispy pan fried cabbage as a keto friendly meal.

Equipment

  • deep wok or simmering pan
  • Knife and Cutting Board
  • large frying pan
  • wooden spoon

Ingredients
 
 

Thai Ginger Pork

  • 2 pounds pork shoulder boneless, skinless, with fat cap
  • 3 tablespoons vinegar
  • 3 tablespoons ginger minced
  • water to cover
  • salt and pepper
  • ½ cup Aromatic curry paste ingredients below
  • 1 medium onion sliced
  • 2 whole red Thai chilies
  • ¼ cup soy sauce dark is best
  • 3 tablespoons oyster sauce
  • 1 tablespoon sriracha
  • 3 tablespoons lemon juice
  • 1 stalks green onion sliced
  • 1 tablespoon sesame seeds

Crispy Fried Cabbage

  • 8 cups cabbage sliced thin or shredded
  • salt
  • oil/butter for frying

Aromatic Curry Paste

  • 1 large onion
  • 1 large bell pepper red or green
  • 6 whole Thai chili pepper red or green
  • 5 cloves garlic
  • 1 medium carrot optional
  • 1 cup cilantro fresh
  • ½ cup parsley fresh
  • 2 stalks lemongrass finely chopped
  • 2 tablespoons ginger root fresh
  • 1 tablespoon turmeric root or ½ tablespoon turmeric powder

Instructions
 

Thai Ginger Pork

  • For tougher simmering cuts like pork shoulder, Boston butt, picnic roast . Slice into steaks with the fat cap on. Using a sharp knife, slice across the steaks making thin shaving like slices. Each piece should have a bit of the fat cap on it.
    2 pounds pork shoulder
  • Heat a deep wok or frying pan over high heat and add sliced pork shoulder, vinegar, minced ginger, and lightly season with salt and pepper. Fry for 3-5 minutes until the water from the meat has released into the pan.
    2 pounds pork shoulder, 3 tablespoons vinegar, 3 tablespoons ginger, water, salt and pepper
  • Fill the pan with enough water to cover the pork and bring to a rapid simmer. Simmer for 45-50 minutes or until all the water in the pan has boiled off. This is crucial for tenderizing tough cuts like pork shoulder. Sometimes the pork foams and clumps together, use a wooden spoon to break apart during simmering.
  • Once the water has simmered off and all the remains is tender cooked pork and drippings, make a well to expose the bottom of the hot pan and add aromatic curry paste to fry for 3-5 minutes.
    ½ cup Aromatic curry paste
  • Next add, sliced onions, garlic, and whole chilies. Continue to fry, stirring occasionally to prevent burning until the onions have become translucent and tender. 8-10 minutes.
    1 medium onion, 2 whole red Thai chilies
  • Add soy sauce, oyster sauce, and sriracha, combine well and cook until the sauce has thickened and reduced to your liking.
    ¼ cup soy sauce, 3 tablespoons oyster sauce, 1 tablespoon sriracha
  • Season to taste and squeeze in fresh lemon juice.
    3 tablespoons lemon juice
  • Garnish with fresh cilantro, green onions, and top with a sprinkle of sesame seeds and if you want and crispy fried egg.
    1 tablespoon sesame seeds, 1 cup cilantro, 1 stalks green onion

Crispy Fried Cabbage

  • Slice or shred cabbage into thin matchstick sized pieces.
    8 cups cabbage
  • Heat oil in a fry pan over medium-high heat and add in the sliced cabbage. Salt well.
    oil/butter, salt
  • Fry, stirring occasionally until the cabbage has become for tender and started to brown. The edges should be crispy and golden brown.

Aromatic Curry Paste

  • Clean and peel all of the ingredients as necessary. Break larger ingredients down into manageable pieces and add everything to the food processor
    1 large onion, 1 large bell pepper, 6 whole Thai chili pepper, 5 cloves garlic, 1 medium carrot, 1 cup cilantro, ½ cup parsley, 2 stalks lemongrass, 2 tablespoons ginger root, 1 tablespoon turmeric root
  • Run on high until all of the ingredients have broken down into a chunky paste

Notes

Pork Selection: Picnic roast, pork shoulder, Boston butt, boneless with the fat cap on will give you  he best bang for your buck. They do require simmering to tenderize but they are full of flavour. 
Other cuts of pork can be used, as well a chicken, beef, or seafood. 
Aromatic Curry Paste: The recipe will make a whole batch of aromatic paste you can store sealed in the fridge for use in many other recipes.
Crispy Fried Cabbage: The cabbage is simply a vessel for the Thai ginger pork, feel free to serve this with any of your favourite low carb sides or keto friendly noodle such as shirataki. 
Leftovers and Storage: Store sealed in the fridge for use within a week. Reheat stove top or in the microwave. 

Nutrition

Calories: 508kcalCarbohydrates: 13gProtein: 41.5gFat: 31.8gSodium: 1130mgPotassium: 905mgFiber: 3.4gSugar: 6.5gVitamin A: 1500IUVitamin C: 139mgCalcium: 99mgSugar Alcohols: 0.14gNet Carbs: 9.5g
Did you give this a try?Mention @yummyforadam or use #yummyforadam on instagram!
Looking for a different low carb recipe?Something you don't see here or looking for a low carb version of your favourite recipe? Let me know so I can get working on it! Contact me directly or leave a comment!
Keywords: aromatic curry paste, keto stir fry, South East Asian, thai pork stir fry