We have a new obsession. Zoodles. We use them in too many dishes to even count – and now that we’ve learned how to properly cook them, we hardly miss real pasta.
We’ve cooked zoodles numerous ways. We’ve used them in butter garlic sauce, spaghetti sauce, sauteed them with soy sauce, etc. But do you want to know the secret to cooking perfect, tender zoodles? Boil them in a broth.
We love to make ramen at home and we’ve been looking for ways to make it low carb, and we finally found it. Pairing these zoodles with a spicy broth and pork belly is bound to keep you warm and full this fall season. The pork belly is fall apart tender when made right and we cant’t get enough of it.
This recipe takes a little bit of time, but it’s so worth it. You’ll feel so accomplished when you finish!
Let’s get started!
Pork Belly Ramen Zoodles
This low carb recipe is bound to keep you warm and full this season!
Ingredients
-
32
oz
beef broth -
2
tbsp
soy sauce -
2
tbsp
Korean BBQ Sauce
We get ours at aldi! -
3
zucchini
spiralized -
1
tbsp
Worcestershire sauce -
2
tsp
garlic powder -
2
tbsp
sriracha -
1
dash
cayenne
(optional) -
1
dash
paprika -
1
lb
pork belly
Instructions
-
Begin by bringing stirring beef broth, Korean BBQ sauce, and soy sauce together in a pot. Bring to a boil.
-
While boiling the broth, cut your pork belly into 1 inch chunks.
-
Put pork belly into the broth and boil for 30 minutes, covered.
-
Preheat oven to broil.
-
Remove pork belly and pat dry. Rub with a little bit of Korean BBQ and place in the broiler for 10 minutes, or until browned.
-
Add sriracha, Worcestershire, garlic, cayenne, and paprika. At this point, I usually taste the broth to see if it needs additional of anything else. Sometimes I’ll add more BBQ or sriracha if it tastes lacking in heat!
-
Add in Zoodles and boil for ten minutes, or until tender.
-
Cut pork belly in half – into half inch chunks. Add pork belly into the broth and reduce heat to low for five minutes.
-
Serve and enjoy!
