Malaysian Keto Brunch: Coconut-Lime Steamed Eggs and Crispy Pork Belly

Allergens

Eggs, fish (fish sauce)

Ingredients

• 4 large eggs
• 1/2 cup coconut milk
• 2 tablespoons lime juice
• 1 teaspoon fish sauce
• 1 teaspoon sea salt
• 1/2 teaspoon ground white pepper
• 8 ounces pork belly, sliced into 1
• inch pieces
• 2 tablespoons vegetable oil
• Fresh cilantro leaves for garnish
• Thai bird's eye chilies, thinly sliced (optional)

Instructions

1. a. In a large mixing bowl, whisk together the eggs, coconut milk, lime juice, fish sauce, sea salt, and ground white pepper until well combined. Set aside. b. Heat 1 tablespoon of vegetable oil in a non stick frying pan over medium heat. Add the pork belly slices and cook for 2 minutes per side or until golden brown and slightly crispy. Transfer the cooked pork belly to a plate and set aside. c. Pour the remaining 1 tablespoon of vegetable oil into the same pan, and return it to medium heat. Carefully pour the egg mixture into the pan, allowing it to settle and cook undisturbed for 3 4 minutes or until the bottom is set but the top remains slightly runny. d. Place a lid on the pan and let the eggs steam for another 2 minutes or until just set. Remove from heat and let stand for 1 minute before slicing into 4 equal portions. e. Arrange two portions of the steamed eggs on each plate, top with cooked pork belly, and garnish with fresh cilantro leaves and bird's eye chilies (if using). Serve immediately.

Chef’s Insight

To add extra flavor to the pork belly, marinate it in a mixture of fish sauce, lime juice, and spices for at least 30 minutes before cooking

Notes

Ensure the pork belly is fully cooked to prevent any foodborne illnesses