Low-Carb Seriously-Inauthentic-Kinda-Asian Pork Stew

Ingredients

• 2 tablespoons coconut oil, divided
• 2 pounds pork shoulder or butt, cut in cubes
• 12 fluid ounces diet cola sweetened with erythritol and stevia
• 3/4 cup chopped onion
• 3 cloves garlic, crushed
• 2 tablespoons grated ginger root
• 3 tablespoons soy sauce, divided
• 1 carrot, peeled and sliced
• 4 ounces sliced mushrooms
• 1 teaspoon chicken bouillon concentrate
• 6 scallions, or about a bunch
• 3 packets shirataki spaghetti noodles
• guar or xanthan gum

Instructions

1. 1

   In a large, heavy pot – a Dutch oven or the like – over medium heat, melt 1 tablespoon of coconut oil and start browning the pork. Don’t crowd the pot too much; I had to do mine in three batches, transferring chunks to a plate as they were browned. Add the rest of the oil as you need it (and, of course, another tablespoon if called for).

2. 2

   Put all the browned pork chunks back in the pot. Add the diet cola, onion, garlic, and ginger root. Bring to a boil, then turn down to a bare simmer. Let it cook for half an hour or so.

3. 3

   Stir in the soy sauce, carrots, mushrooms, and chicken bouillon concentrate. Bring back to a low simmer, cover the pot, and let it cook for another 45 minutes or so — you want the meat quite tender.

4. 4

   Meanwhile, put a strainer in the sink, snip open the shirataki noodles, and dump them in. If this is your first experience with shirataki, do not be alarmed by the fishy smell. We’ll take care of that.

5. 5

   Rinse the noodles well; I also use my kitchen shears to snip across mine in an X-pattern because shirataki noodles are very long. Put the noodles in a microwaveable bowl and nuke them for 3 minutes. Drain them again. Put them back in the bowl, nuke ’em for another 3 minutes, and drain one more time. Your noodles are now ready for use; they will not smell fishy nor exude water into your finished dish. (3 packets are for 6 servings. If you’re serving fewer people, figure ½ packet per serving.)

6. 6

   Slice your scallions, including the crisp part of the green shoot. (If you are not eating all of the stew tonight, slice 1 scallion for each serving, and save the rest for the leftovers).

7. 7

   Thicken the stew with a gentle sprinkle from your guar or xanthan gum shaker.

8. 8

   Divide your noodles among bowls and ladle in the stew. Top each with a sliced scallion to serve. Pass the soy sauce!