Pork Tenderlion Steak In Goan Masala - Keto

This is a perfect low carb protein side dish for a meal . It is a quick, yummy tempting and mouth-watering recipe for all pork lovers.

Ingredients
300 Grams Pork Tenderloin Steaks
A Handful Coriander leaves
8 Garlic cloves
3 Dried Red Chillies
2 green chillies
1" Piece Ginger
1 Small Onion - chopped
½ Teaspoon Turmeric powder
1 Teaspoon Cumin seeds
1 Teaspoon Whole Black Peppercorns
2 Tablespoons Water
2 Tablespoons Vinegar - I used coconut vinegar
½ Teaspoon Salt or to taste
Method

Grind to a coarse paste, a handful of coriander leaves, garlic pods, red chillies, green chillies, ginger, chopped onions, turmeric powder, cumin seeds, peppercorns and little water and vinegar. Marinate the pork steak with 3 tablespoons of the ground masala and keep aside for at least 30 minutes. Keep the remaining masala in a airtight container and can be used to marinate any other meat of your choice.

Next day fry them with little oil or bacon fat on both sides till cooked. Enjoy!!

Labels: Holiday Side Dishes, Pork, Low Carb, Keto, Goan, Steaks, Goa, Indian, Side Dish

Let's take a look at what the others are sharing today.....Quick and Easy Green Bean Skillet by Hezzi-D's Recipe Box
Creamy Broccoli Salad byA Kitchen Hoor's Adventures
Cider Glazed Carrots by Jolene's Recipe Journal
Slow Cooker Cheesy Green Bean Casserole by Blogghetti
Molasses Cornbread by Shockingly Delicious
Honey Garlic Sweet Potatoes by Karen's Kitchen Stories
Salt and Vinegar Roasted Potatoes by A Day in the Life on the Farm
Harvest Succotash by The Spiffy Cookie
Pork Tenderlion Steak In Goan Masala - Keto by Sneha's Recipe

Keto Tacos With Meatballs#SundayFunday

Build you own Keto Meatballs tacos they are seriously good in tacos– they fill them up nicely and make delicious mouthfuls of juicy flavor. Add mayonnaise, crisp and crunchy veggies and see the expression on their faces when they are enjoying these tacos.. so yummy!
Made 10 Meatballs
Ingredients 

250 grams Ground Pork -or whichever meat your prefer
1 Teaspoon Black Pepper powder
½ Teaspoon Pink Himalayan Salt
¼ Teaspoon Garlic Powder
¼ Teaspoon Smoked Paprika
1 - 2 Tablespoons Olive Oil/Bacon Fat for frying
Low Carb Tortillas / Flatbread- as required 
Cheese Spread
Shredded Carrot, Cucumber
Thinly Sliced Onion, Tomato & Avocado
Mayonnaise
Sriracha Sauce
Method

In a large mixing bowl add all the dry spices mix along with the ground pork, salt and give everything a good mix. Take a small ball of the mix and make meat balls.

Heat the cooking fat in a cast iron skillet or frying pan and then pan fry the meatballs for about 3-4 minutes on each side till fully cooked.

Take a low carb taco size flatbread ( see recipes on my blog), apply cheese spread to the base, then add the avocado, meat balls, then the shredded cucumber, carrot, onions, a drizzle of mayonnaise & Sriracha sauce on top.
Fold & Enjoy!!

Labels: Mexican, Sunday Funday, Tacos, Pork, Meatball, Appetizer, Main course, Keto, Low Carb, International Cuisine

See the other Taco recipes
• Carnitas Taco Salad by Amy's Cooking Adventures
• Chicken Tinga Tacos by A Day in the Life on the Farm
• Creamy Chicken Taco Soup by Food Lust People Love
• Crispy Baked Chicken Taquitos by Karen's Kitchen Stories
• Crispy Grilled Shrimp Tacos by Culinary Cam 
• Easy Spicy Jackfruit Tacos by Cook with Renu 
• Keto Tacos with Meatballs by Sneha's Recipe 
• Veggie Taquitos by Mayuri's Jikoni 

Keto Pork & Chicken Mexican Lasagna#SundayFunday

This easy Keto Pork & Chicken Mexican Lasagna is so rich and tasty it will be sure to warm you on a cold day. Full of cheesy Mexican flavor, you can throw this low carb dinner together in minutes and then just bake it. This is real comfort food that has only 6g net carbs per serving. 

I had so much of leftover mince, pork & chicken, store bought Mexican salsa, roasted bell peppers, egg white tortillas different cheeses these all needed to be used. Created this delicious clean out the fridge recipe which is has the right spice level that anyone will enjoy. The only carb that is in the jarred salsa. If you have a homemade low carb salsa then use it.

Serves 6
Ingredients
300 Grams Chicken Mince
300 Grams Pork Mince
9 Egg White Tortillas
1 Small Onion - chopped
1 Teaspoon Chilly Flakes
¼ Teaspoon Garlic Powder
½ Teaspoon Cumin Powder
½ Teaspoon Mexican Oregano
½ Teaspoon Pink Himalayan Salt or to taste
For The Sauce
2 Roasted Red Bell Peppers
1 Roasted Green Bell Pepper
4 Cloves Roasted Garlic
½ Teaspoon Mexican Oregano
½ Cup Heaped Mexican Salsa
1 Cup Mixed Cheese - Brie, Sheep Cheese, Blue Cheese
4 Slices Cheddar Cheese
1 Teaspoon Butter - for greased the baking dish . 

Method
Preheat oven to 180°C

In a pan add the pork and chicken mince sauté till brown then add the onion and sauté for 2 minutes, then add the all seasonings and salt to taste, mix well. Cover and cook till the mince is tender. Drain out the excess fat from the pan. Keep aside to cool.
For The Sauce

Grind the roasted garlic, bell peppers, Mexican oregano and salsa in mixer jar till well blended.
In a another pan add the drained fat from the mince and the blended sauce, cook on medium flame till it comes to boil. Let is cool. Taste for salt if necessary add, I did not add any salt since the Mexican salsa had enough salt in it.
For Assembling The Lasagna

Grease an 8" x 8" a baking dish with butter well.
Add 2 -3 tablespoons of the sauce in the bottom of the baking dish. 

Keep aside ½ cup heaped of the sauce and mix the remaining to the cooked mince.

Then add a layer of egg white tortillas.

Add a layer of the mince & sauce mix.

Now sprinkle the cheese.

Again repeat the same process.
When all the mince is used up.

Add the layer of egg white tortillas, then the remaining sauce, a good amount of cheese, then a layer of slice cheddar cheese.
Cover the dish with aluminum foil and bake in a preheated oven for 25 minutes. After 25 minutes remove the foil and put it under the broiler for a few minutes or till the cheese is golden brown on top.

Let is cool a bit before serving. Serve with side of salad or you could also use your favorite toppings like sour cream, guacamole, avocado, etc.
This is the perfect recipe to freeze for a low carb lunch. Just portion out the leftovers and place in a freezer container. Microwave for a few minutes to reheat.

This low carb meal was so easy and comforting and sure to be a family favorite. It would be perfect for a busy weeknight meal.

NUTRITION INFORMATION: YIELD: 6 SERVING SIZE: 1 about 6g net carbs

Labels: Lasagna, Keto, Egg White Tortillas, Pork, Chicken Mince, Leftover series, Sunday Funday, Baked, Cheese, Mexican 

Leftover Pork Roast Ragu from A Day in the Life on the Farm
Maple Sausage, Sliced Fennel, & Gouda Quiche from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Overnight Dinner Roll French Toast Bake from Amy's Cooking Adventures
Keto Pork & Chicken Mexican Lasagna from Sneha’s Recipe
Turkey and Cranberry Grilled Cheese Sandwich from Blogghetti

Pressure Cooker Pork Dry#SundayFunday

Want something that is quick, then this is a recipe for you. For I have never made anything as simple and easy as this. No oil is added in this recipe. This is a one pot dish/meal.

Ingredients
1 Kg Boneless Pork - cut into cubes
Grind To Paste
1 Tablespoon Kashmiri Chilly powder
15 Cloves Garlic
2 " Piece Ginger
½ Teaspoon Heaped Black Pepper powder
12 Shallots
¾ Teaspoon Pink Himalayan Salt
¼ Cup Water
½ Teaspoon Turmeric powder
1 Tablespoon Heaped Vinegar - I used coconut vinegar

Method

Marinate the pork with the ground paste got one hour in the pressure pan itself.

After one hour place it on high flame and take one whistle. Reduce the flame to low and let is cook for 12 - 15 minutes. After 15 minutes switch off the flame and let the cooker cool. When it cools open the cooker and dry off the excess liquid in the cooker on medium high flame and the renders all the fat.

Switch off the flame and serve this as a side dish. Taste awesome.

Labels: Pressure Cooker, Pork, Side Dish, Sunday Funday, One Pot Meal, Gluten Free, Low Carb  

For Sunday Funday we are sharing sides dishes for barbecues.

• 45 Minute Hamburger Buns from Amy’s Cooking Adventures
• Avocado Salad with Fresh Herb Dressing from A Day in the Life on the Farm
• Carrot Apple Salad from Mayuri’s Jikoni
• Pressure Cooker Pork Dry from Sneha’s Recipe
• Quinoa Salad with Fennel & Garbanzo Beans from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Spaccatini Rolls from Karen’s Kitchen Stories
• Spinach Madeline Stuffed Potatoes from Food Lust People Love
• Sweet and Tangy Cucumber Salad from Palatable Pastime
• Sweet Potato and Fennel Fronds Salad from Cook with Renu

Spicy Pork Gravy - Kerala Style#SundayFunday

This Pork recipe has a thick consistency gravy, which comes from the fried onion. This is very tasty, each Christian household in Kerala has their own treasured recipe of making this dish. In this dish I, have added just a teaspoon of brown vinegar and it gave this Pork an absolute divine taste. Try this and you will enjoy it.

Ingredients
½ Kg Pork – cut into medium pieces
2 Large Onions – sliced
½ Teaspoon Fennel seeds powder
2 Green Chillies – cut into pieces
1½ Tablespoons Ginger Garlic paste
1 Large Tomato – sliced
½ Teaspoon Heaped Red Chilly powder
½ Teaspoon Heaped Black Pepper powder
½ Teaspoon Turmeric powder
1 Tablespoon Coriander powder
1 Teaspoon Garam Masala powder
1 + 1 Sprigs Curry leaves
3 Tablespoons Oil
½ Teaspoon Level Salt
1 Teaspoon Brown Vinegar - Optional

For the Pork Marination
1 Teaspoon Red Chilly Powder
1 Tablespoon Coriander Powder
½ Turmeric powder
½ Teaspoon Level Salt
½ Cup Water

Method  

For the Pork Marination 

Wash the pork well and drain it.
In a bowl mix the ingredients together to make paste, add the pork and keep it in the refrigerator for at 3 hours or best overnight.

After the marinated time cook the Pork (see notes).

In the meanwhile as the pork is cooking lets prepare the gravy.

Heat oil in a kadai, add onion and curry leaves, till the onions turn brown but not crisp. Then add fennel powder, green chilly and cook for a minute or two.
Add ginger garlic paste, tomato, red chilly , turmeric, coriander , pepper and garam masala powders and salt and ½ cup water. Mix well and cook till the tomatoes are mushy and oil leaves the sides. Keep this aside till the pork is cooked.

When the pork is cooked, add the prepared gravy and mix well. Cover and let is simmer again on low flame for 5 minutes or till oil surfaces. Then add the vinegar and 1 or 2 whole green chillies de seeded, simmer again for a minute or two. Then switch of the flame, add the sprig of curry leaves, cover. Serve hot .

Enjoy with rice or rotis, soft dosa or appams of your choice. This taste even better the next day.

My Notes

If you have time I would suggest that you marinate the Pork overnight in fridge or for at least 3 hours.

I have cooked the Pork in a mud handi (treezal), for approximately an hour or more, on low flame with water on the lid. Stir this in between after every 15 minutes to check the water content or else pour the hot water from the lid, again place some fresh water on lid. I always cook the Pork like this. If you are in a hurry place it in a pressure cooker.

Labels: Pork, Kerala, Sunday Funday, Main course, Indian

 Sunday Funday we are sharing Meat Dishes, check the recipes made by us.

A Modern Hippie Pot Roast by Culinary Cam
Beef Tenderloin with Red Wine Dijon Cream Sauce by Karen’s Kitchen Stories
Braised Beef with Sauerkraut and Sizzling Potatoes by Palatable Pastime
Chicken Daube by A Day in the Life on the Farm Roman-Style Meatloaf by Amy’s Cooking Adventures
Spicy Pork Gravy - Kerala Style by Sneha’s Recipe

Pork Sorpatel - East Indian#SundayFunday

No matter how this is spelt and pronounced by many Sorpotel or Sarpatel or Sarapatel, the dish that makes mouths water and leave you drooling anywhere it’s served. The Goan and East Indians claim theirs it the best, but, that's a debatable issue that will last for every more. Each one is brought up with the taste that their parents or grandparents made for them. 

Today I am, sharing my mother's traditional East Indian version that is made at every feast or celebrations. This is a must dish for every function of ours. In weddings when this is prepared usually country liquor, wine or brandy is added. But I did not add any of these. Even the pork tongue is added to make this dish, here is it's difficult to get it, if you get hold of it do add, it taste good in this dish.

East Indian Sorpatel is like a pickle that stay's long in if refrigerate well. This is side dish that can be had with anything. So vinegar and oil are very important to preserve this dish for long storage. In East Indian weddings this is prepared and stored in large ceramic jars for a long time at room temperature in a cool pantry shelve. But now with weather changes this stored and heated daily or refrigerated.

Ingredients
1 Kg Pork- cut into big pieces
¼ Kg Liver=  cut into big pieces - Optional
2 Full Big Pods Garlic – finely cut lengthwise
3 - 4 Inch Piece Ginger – cut into juliennes
8 green chillies – cut lengthwise
3 Tablespoons East Indian Bottle Masala - adjust spiciness
¼ Cup Vinegar or to taste  

Method

Salt the pork and liver well and leave it aside for at least 20 to 30 minutes then wash it well in fresh water to remove any excess salt.

Boil pork & liver with a little salt till nearly done.

Cut the cooked pork and liver into small tiny pieces.

Slice the ginger, garlic and green chillies.

In a large pan first fry all the fat of the pork till browns and release all it's fat/lard.  

Remove the pork fast once brown then in the same lard fry the meat and liver in batches till brown. Keep aside.

In a large pot/ vessel add the from the frying of the pork and fry the ginger, garlic and green chillies. When they start to soften add in the bottle masala and meat and fry well till the spice coats the meat. Now add in the vinegar and the stock from the cooked meat and let it cook on medium low flame till oil surfaces.

Taste for salt and vinegar adding accordingly for this should be a little sour or else this start to mold. Let it simmer till oil surfaces.
This is best eaten after a day or two as it taste better the next day and gets time for all the flavors to marry.

Enjoy this with crusty bread, taste awesome!!  
Labels: East Indian, Pickle, Pork, Sorpatel, Sunday Funday, Side Dish, Gluten free

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Today we are sharing Easter Side Dishes. 

• Bunny Cupcakes from Amy’s Cooking Adventures 
• Feta and Strawberry Tabouli Salad from Food Lust People Love 
• Fresh Pea Hummus from Culinary Cam
• Pineapple Bread Pudding from A Day in the Life on the Farm 
• Pork Sorpatel - East Indian from Sneha’s Recipe 
• Potato Salad with Condensed Milk from Palatable Pastime 
• Stir-Fried Balsamic and Ginger Glazed Carrots from Karen’s Kitchen Stories 
• Veggie Niçoise Salad from Mayuri’s Jikoni 
• Whole Wheat Rosemary Garlic Bread Recipe from The Mad Scientist’s Kitchen

Pork Chilli With Peppers#SundayFunday

Juicy pork slices with hot chillies in every bite, chilli pork can double as a side dish as well as a standalone snack. This is an absolute easy dish to prepare. It is quite versatile and pairs well with any rice or noodles or can be enjoyed as a starter/ appetizer too. This is an easy-to-cook pork recipe with soy sauce. We just love stir fry recipes as they are simple and easy to prepare.

Ingredients
500 Grams Pork - thinly sliced
1 Each Green & Red Capsicum/Bell Peppers - sliced
3 Green Chillies - slit - adjust to taste
4 Medium Onions - sliced
1" Ginger - chopped
10 Cloves Garlic - chopped
Freshly Ground Black Pepper powder to taste
1 Tablespoon Soy sauce
1 Tablespoon Sesame oil
1 Teaspoon Rice Vinegar (or regular white vinegar)
½ Teaspoon Sugar
Oil - as required for frying
3 Tablespoons Chopped Spring Onion Greens - for garnishing
For The Marination
2 Tablespoons Dark Soy sauce
½ Tablespoon Green Chili sauce - adjust to taste)
1 Tablespoon Ginger Garlic paste
Salt to taste
Method

Marinate the pork with salt and all the given ingredients, mix well. Keep aside at least for an hour.

Heat oil in a wide heavy bottomed pan or skillet and fry the slit green chillies, chopped ginger and garlic lightly and then add the marinated pork slices and fry till golden brown on both sides. Add about a cup of water and cook covered on a medium flame till the pork is tender.

In another pan heat oil stir fry the onions, capsicums on medium heat till they soften for about 2 -3 minutes. Remove and keep aside.
When the pork is cooked add the remaining soy sauce, chili sauce if required, sugar, sesame oil, pepper powder, vinegar and mix well. Add the softened onions and capsicum, mix and cook on a medium high flame for just a minute.

Turn off the flame, garnish with spring onion greens and serve along with fried rice or noodles.

Enjoy!!
Labels: Pork, Chinese, Asian Cuisine, Side Dish, Main course, Starters, Sunday Funday, Stir Fry

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Sue of Palatable Pastime and the theme is Chinese New Year , January 2022.  

• A Day in the Life on the Farm: Tiger Salad
• Making Miracles: Shrimp Cakes
• Palatable Pastime: San Choy Bow
• Amy’s Cooking Adventures: Chow Steak Kow (Steak Stir Fry)
• Food Lust People Love: Butter Prawns
• Mayuri’s Jikoni: Kung Pao Cauliflower
• Sneha’s Recipe: Pork Chilli With Peppers
• Sizzling Tastebuds: Instant Pot Asian Style Veg Noodles