Following the Ketogenic Diet with a Hawaiian Palate

Recipe: Keto Okinawa-Style Pork

Keto Okinawa-Style Pork Recipe

I’ve been super busy with work this week, so I haven’t had time to write, even though I’ve got a ton of post ideas to do. Today I’m doing a keto recipe for Okinawa-style pork.

In other news, I finally found my Canon DSLR battery, so I can hopefully start taking better photos. My phone has a fantastic camera, but being able to work with RAW images in Lightroom will hopefully be an improvement. We shall see! For now, this one is still from my phone, and it was taken hastily because I was starving and too lazy to do more than snap a photo while sitting in front of my computer. I really liked this, though, so I’ll probably replace the image eventually.

I adapted this recipe from one in my 50th Anniversary Maui cookbook, which is probably my most cherished cookbook. I have no idea how I got it, probably as a wedding gift, but it’s worth its weight in gold. There’s a listing on Amazon, but I’m sure there are other ways to get this thing, possibly in local bookstores. Mine is in horrible shape because I’ve touched it with wet hands too many times, but that should tell you how good it is. The recipes go back to 1946.

The great thing about this recipe is that it uses only one specialty ingredient, and even then, it used so little of it that I was able to just make the recipe for the whole family (as opposed to making a special version on the side for myself). No one batted an eye. In fact, I didn’t even tell them I didn’t use sugar. Reducing sugar in my family’s diet on the sly is a win in my book.

As with the shoyu chicken, the net carbs I note down are iffy, simply because almost all the carbs come from the shoyu, and you aren’t going to be guzzling the stuff. Or maybe you will, but you really shouldn’t, even if you use lower-sodium shoyu. I ate this with cauliflower rice, and it was amazing.

The best part about being the sole keto eater in your house? You get to take all the fatty pieces from the pot. And let me tell you, this stuff is like Heaven jelly. It’s like eating sin. It’s mega ono.

That said, I cooked this a lot longer than the recipe said I needed to, something like five hours, so maybe that’s why it was that soft. I just used a regular pot, so no need for anything specific. A slow cooker would do fine too.

3.5 from 6 votes

Keto Okinawa-Style Pork

Shoyu-based pork roast

Course Main Course
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 6
Calories 425 kcal
Author Keto Kine Grinds


  • 2.5 lb pork butt
  • 1 cup Lower Sodium Aloha Shoyu
  • 4 teaspoons vinegar
  • 1/2 cup Sukrin Gold brown sugar substitute If using regular brown sugar, reduce to 1/4 cup.
  • 2 teaspoons Himalayan sea salt
  • 1 slice fresh ginger
  • 1 clove garlic, minced


  1. Cut pork butt into smaller chunks. Add to pot with remaining ingredients and stir. Cover and heat to boiling, about 10 minutes.

  2. Reduce heat to low. Keep covered and simmer for at least 1 1/2 hours, stirring occasionally to ensure the sauce is soaked into all sides of the pieces.

Recipe Notes

3 net carbs per serving includes all the sauce, so the actual net carbs will be less depending on how much sauce you use. The meat doesn't really need sauce poured on it.

Nutrition Facts
Keto Okinawa-Style Pork
Amount Per Serving
Calories 425 Calories from Fat 304
% Daily Value*
Total Fat 33.8g 52%
Saturated Fat 13.5g 68%
Cholesterol 118mg 39%
Sodium 2973mg 124%
Potassium 3.8mg 0%
Total Carbohydrates 8.2g 3%
Sugars 2.6g
Protein 30.4g 61%
Calcium 2%
Iron 1.2%
* Percent Daily Values are based on a 2000 calorie diet.

Crystal is a 38-year-old wife and mom to three. She is a freelance editor for independent fiction authors and the co-author of the Yum-Yum Bento Box cookbooks. She lives in Honolulu, Hawaii.

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