Sugar free Dong Po Pork! 东坡肉 Many dishes from around the Yangtze River Delta are loaded with sugar, including the famous "red braised pork". Here I created a low sugar version with erythritol, sorbitol (for viscosity) and stevia.
There is a trace amount of sugar from the dark soy sauce and cooking wine, but much better than the original recipe. It tastes exactly like the real thing!
I used my electric pressure cooker to shorten the cooking time a bit, basically cook until the meat is about to fall apart and the alcohol has evaporated. Ingredients: ginger, bay leaf, and star anise, dark and light soy sauce, sweetener, cooking rice wine.