Low Carb Pork Belly Green Beans Recipe

Name: Low Carb Pork Belly Green Beans
Prep time: 20M
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 0.25 fresh shallots USDA; 4 raw pork belly, wholesale cuts Canadian Nutrient File; 0.25 black pepper, ground USDA; 20 fresh green beans USDA; 2 chevre goat cheese FNDDS; 0.75 table salt USDA; 0.25 fresh cranberries USDA

5.3g
Net Atkins Count ^TM

Prep Time: 20 Minutes
Style:American
Cook Time: 25 Minutes
Phase: Phase 4
Difficulty: Moderate

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

5.7g

Protein

13.1g

Fat

2.9g

Fiber

168.6cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

0 1/4 cup fresh shallots USDA
4 oz raw pork belly, wholesale cuts Canadian Nutrient File
0 1/4 tsp black pepper, ground USDA
20 oz fresh green beans USDA
2 oz chevre goat cheese FNDDS
0 3/4 tsp table salt USDA
0 1/4 cup fresh cranberries USDA

DIRECTIONS

Cut pork belly into ¼-inch dice and place in a large skillet. Place skillet over medium-low heat and cook, stirring frequently, until fat is rendered and pieces are crispy, 10-13 minutes. Use a slotted spoon to remove cooked pork belly to a paper towel lined plate. Leave rendered fat in the skillet.
Place skillet with rendered fat over low heat, add thinly sliced shallot and halved cranberries, seasoning with salt and pepper. Sauté, stirring regularly, until the shallot is softened and becoming translucent, about 3 minutes. Add trimmed and washed green beans, increase heat to medium, and sauté, stirring regularly, until beans are tender crisp, about 10 minutes. Add cooked pork belly, tossing until warmed through.
Arrange on a serving plate and top with crumbled goat cheese. Serve while warm. One cup is one serving.

Cooking Tip

Pork belly is a rich and flavorful cut of pork that is famously made into bacon. We use the less processed version in this recipe, but bacon is an acceptable substitute if pork belly is not available. If you do substitute with bacon, be sure to reduce the amount of salt to ¼ teaspoon, then taste the final dish and salt to taste.