Spicy Ketogenic Pork Vindaloo Curry

Spicy Ketogenic Pork Vindaloo Curry

Ingredients

• 2 lb pork butt ((Shoulder, cut into a thick dice))
• 2 tsp coriander ((Shoulder, cut into a thick dice))
• 2 tsp chili powder
• 1 tsp white pepper
• 1 tsp cinnamon ((Shoulder, cut into a thick dice))
• 1 tsp cumin ((Shoulder, cut into a thick dice))
• 1/2 tsp clove ((Shoulder, cut into a thick dice))
• 1/2 tsp turmeric ((Shoulder, cut into a thick dice))
• 3 tbsp white vinegar
• 1/4 cup oil ((Shoulder, cut into a thick dice))
• 1 onions (medium)
• 8 clove garlic ((Shoulder, cut into a thick dice))
• 3 medium tomatoes ((Shoulder, cut into a thick dice))
• 4 serrano chilies ((Shoulder, cut into a thick dice))
• 1 cup water
• 1 tbsp erythritol ((Shoulder, cut into a thick dice))
• 1/4 cup coconut oil

Instructions

1. In a mixing bowl, place the diced pork.Add the coriander, chili powder, pepper, cinnamon, cumin, cloves, turmeric and white vinegar and mix well.
2. Ensuring that the meat is covered in the marinade.Leave to marinate in the fridge for at least 2 hours, or overnight for best results.In a large saucepan, placed over medium heat, place the coconut oil, onion and garlic and saute for 5-7 minutes.Add the marinated pork and cook for 5-7 minutes, until the pork had colored.Add the diced tomatoes, Serrano Chilies, water and erythritol (if using).Bring to a simmer and continue to cook for 60-90 minutes, until the pork is tender.Serve and enjoy.