Use one skillet for this recipe. Start by rinsing the shirataki noodles 2-3 times with water. Sauté the noodles in the skillet over medium heat, adding just enough water to cover them. Sprinkle with pink Himalayan salt while cooking. Stir-fry until the noodles are dry, then set aside.

Slice the pork belly and separate the fat from the meat. Set the meat aside for the curry. Use the fat to render pork oil.

Heat the skillet and add the pork fat (no need to add oil). Fry until the fat renders out. If you like crispy pork, keep frying a bit longer, then remove and set aside. Pour the rendered pork oil into a separate container to use for cooking.

Before making the Panang curry, make the omelet. Add some pork oil to the skillet, pour in the beaten eggs, and fry until golden. Remove and set aside.

Now, make the Panang curry. Pour the heavy whipping cream into the skillet, add the Panang curry paste, and cook until well combined. Add the pea eggplants and stir-fry until mixed.

Add the pork meat, pour in some water, and cook until the pork is done and the curry flavors are absorbed. Season with pink Himalayan salt and erythritol to taste. Once you’re happy with the flavor, add the sliced red chili peppers, stir briefly, and serve.