Keto Pork & Kohlrabi Stew

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3.5 from 111 votes

Keto Pork & Kohlrabi Stew

2 minutes
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.

Nutrition

Calories: 450kcal

Originally posted 2019-02-20 17:29:40.

Article Categories:
Dinner

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