Keto Bánh Mì at Home? Too Easy!

Who says you need a crusty white baguette to enjoy a proper Bánh Mì? Not us. 

Our Slow Cooked Asian Pork Belly and Dinner Rolls make the ultimate keto version of this Vietnamese classic—packed with flavour, ridiculously easy, and ready in minutes.

You'll need:

• 1 Palena Fresh Dinner Roll
• 1 pack of Palena Fresh Slow Cooked Asian Pork Belly
• Cucumber, sliced into batons
• Pickled carrot & daikon (or just pickled carrot if that's what you've got!)
• Fresh coriander
• Sliced chilli (optional, if you like a kick)
• Keto mayonnaise
• A drizzle of soy sauce or coconut aminos (optional)

Method:

1. Heat the Slow Cooked Asian Pork Belly.
2. While it's heating, lightly toast your Dinner Roll.
3. Slice the roll open and spread with a generous layer of keto mayo.
4. Fill with the juicy pork belly and spoon over a little of the delicious cooking sauce.
5. Top with cucumber, pickled veggies, coriander and chilli.
6. Close it up... then try not to inhale it in under two minutes.

Mel's Tip 

If you've got an air fryer, you're missing the best bit!

Instead of heating the pork in hot water, pat the skin dry with paper towel and pop it into the air fryer for 3–5 minutes on high. The meat stays soft and juicy while the skin turns into beautiful crispy crackling. 

And whatever you do... don't throw out the cooking sauce! Spoon it back over the pork, drizzle it inside your Bánh Mì, or use it as a dipping sauce. It's liquid gold.

A café-worthy Keto Bánh Mì on the dinner table in under 10 minutes. 

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Pork Belly Burgers? Don't Mind If We Do!

Tender Slow Cooked Asian Pork Belly, creamy keto coleslaw and a soft Palena Fresh Burger Bun... this might just become your new favourite burger.

Perfect for a quick weeknight dinner or an easy weekend lunch, it's packed with flavour and ready in minutes.

You'll Need

• 1 pack of Palena Fresh Slow Cooked Asian Pork Belly
• 4 Palena Fresh Plain Burger Buns

For the Keto Coleslaw

• 2 cups finely shredded green cabbage
• 1 cup finely shredded red cabbage
• 2 spring onions, finely sliced
• 2 tbsp chopped fresh parsley

Coleslaw Dressing

• ½ cup whole egg mayonnaise
• 1 tsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp lemon juice
• Salt and pepper, to taste

Method

1. In a large bowl, combine the green cabbage, red cabbage, spring onions and parsley.
2. In a separate bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, lemon juice, salt and pepper. Toss through the vegetables until evenly coated, then refrigerate while you prepare the pork.
3. Choose your favourite way to heat the pork:

Quick & Easy

Place the sealed pack into a saucepan of gently simmering water for around 5 minutes, or until heated through.

OR

Crispy & Caramelised (Mel's Favourite! )

Remove the pork from the pack, reserving all of the cooking juices. Heat a frying pan over medium-high heat and sear each piece of pork for 2-3 minutes per side until beautifully caramelised with crispy edges.

4. Lightly toast your Palena Fresh Burger Buns.
5. Build your burger by adding a generous spoonful of keto coleslaw, followed by the warm pork belly. Spoon over a little of the reserved cooking juices before placing the top bun on.

Serve immediately.

Mel's Tip 

Don't throw out those cooking juices!

They're packed with flavour. Spoon a little over the pork once it's on the bun to keep it beautifully juicy and add an extra burst of flavour with every bite.

If you're crisping the pork in the frying pan, don't overcrowd it. Giving each piece a little space helps it caramelise properly instead of steaming.

Want to Make Your Own Keto Mayo?

It's easier than you think!

You'll Need

• 1 whole egg
• 1 cup light olive oil or avocado oil
• 1 tsp Dijon mustard
• 1 tbsp lemon juice or white vinegar
• Pinch of salt

Place all the ingredients into a tall jug. Sit a stick blender on the bottom and blend for about 10 seconds. Slowly lift the blender as the mayonnaise thickens and emulsifies.

Fresh, creamy keto mayo in under two minutes!

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Keto San Choy Bow in 15 Minutes? Too Easy! 

Our Slow Cooked Chinese Pork Belly does all the hard work for you. Just add a few fresh ingredients and you'll have one of your favourite Chinese takeaway dishes on the table in under 15 minutes. Fast, fresh and packed with flavour... exactly how we like it.

You'll Need

• 1 pack Palena Fresh Slow Cooked Chinese Pork Belly
• 1 tsp sesame oil
• 1 garlic clove, minced
• 2 tsp fresh ginger, finely grated
• 2-3 mushrooms, finely diced
• Optional: 2-3 water chestnuts, finely diced (for a traditional crunch)
• 1-2 tbsp oyster sauce
• 2 spring onions, finely sliced (reserve a little for garnish)
• 1 iceberg lettuce, leaves separated into cups
• Fresh coriander, roughly chopped
• Sesame seeds (optional)

Method

1. Open the pack and remove the pork, reserving all of the cooking liquid.
2. Dice the pork into small pieces.
3. Heat the sesame oil in a wok or large frying pan over medium-high heat.
4. Add the pork, garlic and grated ginger. Stir-fry for about a minute, breaking the pork up with your spoon as it cooks.
5. Add the mushrooms, spring onions and, if using, the diced water chestnuts. Stir-fry for another 2-3 minutes until the mushrooms have softened.
6. Pour in the reserved cooking liquid and add the oyster sauce. Continue cooking, stirring occasionally, until the sauce reduces into a rich, glossy coating that clings beautifully to the pork.
7. Spoon the filling into crisp iceberg lettuce cups and finish with the reserved spring onions, fresh coriander, a sprinkle of sesame seeds.

Serve immediately and enjoy!

Mel's Tip 

The secret to great San Choy Bow is reducing the sauce properly.

Don't rush this step. Let the sauce bubble away until it's thick, sticky and coats every piece of pork. That's what gives you that rich, glossy, restaurant-style finish.

If you like a little heat, add a drizzle of chilli oil or a spoonful of chilli paste just before serving.

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Keto Fried Rice? Too Easy! 

Who says fried rice has to be full of carbs?

Swap the rice for cauliflower and let our Slow Cooked Asian Pork Belly do all the hard work. Crispy pork, fluffy cauliflower rice and loads of flavour... all on the table in under 20 minutes.

You'll Need

• 1 pack of Palena Fresh Slow Cooked Asian Pork Belly
• 500g cauliflower rice (fresh or frozen)
• 1 tbsp sesame oil
• 2 eggs, lightly beaten
• 2 spring onions, sliced (white and green parts separated)
• 2 garlic cloves, minced
• 2 tsp fresh ginger, finely grated
• 1 cup bean sprouts
• Fresh coriander, to serve (optional)
• Sesame seeds, to serve (optional)

Method

1. Remove the pork from the pack, reserving all of the cooking juices. Cut the pork into large bite-sized pieces.
2. Heat the sesame oil in a large wok or frying pan over medium-high heat. Add the pork and cook for 2-3 minutes on each side until beautifully caramelised with crispy edges.
3. Add the garlic, ginger and the white parts of the spring onions. Stir-fry for about 30 seconds until fragrant.
4. Add the cauliflower rice and cook for 5-6 minutes, stirring regularly, until most of the moisture has evaporated and the cauliflower begins to fry rather than steam.
5. Push the cauliflower rice to one side of the wok and pour in the beaten eggs. Scramble until just cooked, then mix everything together.
6. Add 2-3 tablespoons of the reserved cooking juices and toss everything together for another 2-3 minutes, allowing the liquid to reduce until it lightly coats the cauliflower rather than pooling in the pan.
7. Stir through the bean sprouts and the green parts of the spring onions, cooking for just 30 seconds so they stay fresh and crunchy.
8. Finish with fresh coriander and a sprinkle of sesame seeds if desired.

Serve immediately.

Mel's Tip 

If you're using frozen cauliflower rice, thaw it first and give it a good squeeze to remove as much excess moisture as possible before it goes into the pan.

The secret to great cauliflower fried rice is keeping it as dry as possible. Let the cauliflower cook for a few extra minutes before adding the reserved cooking juices. Once the moisture has evaporated, the cauliflower starts to fry instead of steam, giving you a much better texture.

You only need 2-3 tablespoons of the cooking juices to bring all those delicious Asian flavours through the dish. Save the rest for another meal—it makes an incredible sauce for stir-fries, steamed vegetables or even drizzled over roasted greens.