Keto Pork & Kohlrabi Stew
Calories 450kcal
Ingredients
- 600 grams pork shoulder (boneless, 4 medium pork shoulder steaks, 150 g/ 5.3 oz each)
- 2 tablespoons ghee (boneless, 4 medium pork shoulder steaks, 150 g/ 5.3 oz each)
- 2 teaspoons onion powder (boneless, 4 medium pork shoulder steaks, 150 g/ 5.3 oz each)
- 3 cups bone broth (boneless, 4 medium pork shoulder steaks, 150 g/ 5.3 oz each)
- 2 teaspoons paprika
- 1/8 teaspoon ground allspice
- 1/2 teaspoon caraway seeds
- 1 teaspoon salt (boneless, 4 medium pork shoulder steaks, 150 g/ 5.3 oz each)
- freshly ground black pepper (boneless, 4 medium pork shoulder steaks, 150 g/ 5.3 oz each)
- 2 kohlrabi (medium
- 2 medium zucchini (boneless, 4 medium pork shoulder steaks, 150 g/ 5.3 oz each)
- 1/2 cup coconut milk (boneless, 4 medium pork shoulder steaks, 150 g/ 5.3 oz each)
- 4 large egg yolks (boneless, 4 medium pork shoulder steaks, 150 g/ 5.3 oz each)
- 2 tablespoons chopped parsley (boneless, 4 medium pork shoulder steaks, 150 g/ 5.3 oz each)
Instructions
- Using a paper towel, pat dry the pork and season with salt and pepper from both sides.
- Cut into medium-large chunks, about 1 - 1 1/2 inch (2-4 cm) thick.
- Grease a large heavy-bottom pot or Dutch oven with ghee and heat over a medium-high heat.
- Once hot, add the pork.
- Add the spices: paprika, onion powder, caraway and allspice.
- Cook over a medium-high heat for a few minutes, until browned from all sides.
- Then, pour in the broth and bring to a boil.
- Once boiling, reduce the heat to low and cover with a lid.
- Cook for 1 hour and 15 minutes or until the pork is tender.
- Check every 20 minutes and add water or more broth if needed.
- If using fresh onion instead of onion powder, fry it briefly in the pot greased with ghee, for 3-5 minutes before adding the meat and spices.
- Meanwhile, peel and slice the kohlrabi into 1/2 inch (1 cm) pieces.
- Once the pork is tender, add the kohlrabi slices and cover with a lid.
- Cook until tender, for about 30 minutes.
- Slice the zucchini into 1/2 inch (1 cm) pieces.
- After the kohlrabi has been cooked for 30 minutes, add the zucchini slices to the pot and cook for another 10 minutes.
- Finally, prepare the creamy egg mix for thickening the sauce.
- Whisk all the egg yolks with coconut milk (or cream).
- When the zucchini is tender, slowly pour in the egg & coconut milk mix wile stirring.
- Cook for about a minute and then, turn off the heat.
- Season with more salt and pepper to taste.
- Add freshly chopped parsley or chives.
- Serve warm or let it chill and refrigerate for up to 5 days or freeze it in batches and store for up to 3 months.
Originally posted 2019-02-20 17:29:40.
