Double-cooked pork

Double-cooked pork
  • Low phosphate
  • Low potassium
  • Low protein
  • Low salt
  • Main meal
  • Asian
  • 30 minutes or less
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Full of flavour but low in salt, this is a quick, low potassium, low phosphate meal.

Chef

Jonah Lau
Jonah Lau

Kidney Kitchen Chef

This authentic Szechuan-style pork stir-fry is hot and delicious and is a healthy alternative to a take away.

Ingredients

200g pork belly

300g rice

1 large green or red pepper, sliced

1 large onion, sliced

ΒΌ leek (optional), sliced

2 tablespoons vegetable oil

1 tablespoon Toban Djan (chilli bean paste)

3 cloves of garlic, finely chopped

1 tablespoon caster sugar

1 tablespoon reduced-salt soy sauce

Method

  1. Step 1

    Put the pork belly into a saucepan on the hob and cover it with water. Heat the water until it is boiling, then switch off the heat, drain the water and rinse the pork under tap water until it is cool.

  2. Step 2

    Slice the pork into bite-sized pieces. Cook the rice according to the packet instructions.

  3. Step 3

    Slice the onion and pepper into strips, and the leek into small oval shapes. Heat up the oil in a wok/frying pan. Put the Toban Djan (chilli bean paste) into the oil and heat over a low heat

  4. Step 4

    Add the garlic and sliced pork in when you can smell the spicy flavour. Stir-fry for a couple of minutes until the pork is coated in the sauce.

  5. Step 5

    Add the onion, pepper and leek (if using) to the pan. Continue to stir-fry for a few minutes until the vegetables soften.

  6. Step 6

    Add the sugar and soy sauce and cook for another 2-3 minutes until the pork is cooked through. Serve with rice.

Food facts

The rice is the main source of carbohydrate in this recipe, and the value has been provided for those who have been trained in insulin adjustment.

This recipe is low in potassium and can be enjoyed as part of a low potassium diet when you follow the suggested quantities for all the ingredients and the serving sizes.

This recipe is also low in phosphate, however it still contains phosphate, provided by the pork and rice. If you have been prescribed a phosphate binder, ensure you take them with this dish.

This recipe is low in protein, which makes it suitable for those advised to reduce their protein.

Use a gluten-free soy sauce and chilli paste.

To increase the amount of fibre in this dish, consider using a wholegrain brown rice in place of a white rice. Be mindful that the reduced-salt soy sauce and chilli bean paste are both high salt ingredients, therefore you should measure these carefully to avoid adding additional salt.

This dish is best eaten fresh.