St. Lucia Grilled Pork With Souskai Sauce - Keto#EatTheWorld

Souskai (or Sous Kay) is a vibrant, fresh Caribbean sauce and seasoning from St. Lucia and the French Antilles. This Souskai sauce is so delicious, you must try this. This can be used to marinate any meat, poultry or fish.
Adapted from here
Ingredients
For The Pork Chops Marination
1kg Boneless Pork Chops 

1 Teaspoon Pink Himalayan Salt
1 Teaspoon Pepper powder
1½ Teaspoon Curry Powder
1 Teaspoon Vinegar
1 Teaspoon Lemon Juice
1 Teaspoon All Purpose Seasoning
3 Tablespoons Souskai Sauce

For The Souskai Sauce
1 Medium Onion - diced
3 Scallions - Green & White - separated & finely chopped
1 Small Red Bell Pepper- diced
6 Big Clove Garlic - chopped
2 Hot Peppers - Chopped (adjust accordingly for spiciness)
½ Cup Olive Oil
¼ Cup Freshly Squeezed Lime juice
½ Teaspoon Salt
2 Tablespoons Fresh Parsley - chopped
2 Tablespoons Coriander Leaves -chopped
2 Tablespoons Basil Leaves
Method
To Make The Souskai Sauce

In a small chopped add the all the ingredients except the oil and pulse it till it is coarsely chopped. Add the fresh lime juice, oil and salt to the mixture. Again pulse the chopper till the ingredients are well combined. Remove this in a wide mouth jar. Allow the sauce to sit for at least 15–30 minutes to let the flavors infuse, though it can be served immediately.
For The Pork Chops Marination
Wash and pat dry the pork chops.

In a large bowl, add all the given ingredients, rub it into the pork chops well. Refrigerate overnight for better flavors or keep it for at least 3 -4 hours for marinating.
Preheat the oven to 180°C.

Arrange the marinated chops in a large baking dish in a single layer along with marination. 

Bake 20 minutes or until the chops are tender. 

You can cook these on the stove top too. 

After they are tender, take the pork chops and grill them on coal till they are browned on both sides.

Serve hot with topped with more Souskai sauce and sprinkle of chopped tomatoes, coriander leaves. Enjoy!!

My Notes

Souskai Sauce can be used to marinated other meats like chicken, beef , lamb/mutton or seafood. It's a versatile ingredients. You can tomatoes or basil leaves too make this sauce and serve as a condiments along with the grilled meat or seafood.

Labels: St. Lucia, Eat the World, International Cuisine, Souskai, Sauce, Pork Chops, Keto, Low Carb

Check out all the wonderful Northern Italy recipes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
For Eat The World we are sharing recipes of "St. Lucia"

• Amy's Cooking Adventures: St. Lucia Cacao Tea 
• Sneha's Recipe: St. Lucia Grilled Pork With Souskai Sauce - Keto 
• A Day in the Life on the Farm: St. Lucian Rum Punch

Taiwanese Pork Chops - Keto

Packed with flavors, this Asian inspired pork chops will be a tasty addition to your meal. I, adapted this recipe to make it keto friendly.

Ingredients
1 Tablespoons Dark Soy Sauce
3 Tablespoons Light Soy Sauce or Coconut Aminos
8 Large Cloves Garlic - pounded to a coarse paste
2 Teaspoons Sake or Rice Wine Vinegar
2 Tablespoons Five-Spice Powder
½ Teaspoon Red Chilly Powder
4 Skinless Pork Chops
4 Tablespoons Almond Flour or Oats Fiber Powder
1 Tablespoon Oil - for frying
Method 

Combine soy sauce, garlic, sugar, sake, 2 tablespoons water, red chilly powder and five-spice powder in a large bowl. Set aside.
Using a kitchen mallet or a rolling pin, pound pork chops until ⅛ inch thick. Score near the edges to prevent curling when fried. Marinate pork in soy sauce mixture, coverit and refrigerate it for an hour at least.
Remove each pork chop from the marination, coating each piece well with oats fiber powder. Refrigerate for another 15 minutes.

Add the chops to the pan and let them sear on both sides, turning once. This should take about 4 minutes on each side, until a golden brown crust is formed. Drain on a paper towel-lined wire rack.
Easy and delicious! Serve with cauliflower rice or keto mashed potatoes. Enjoy !!

Labels: Asian Cuisine, Pork Chops,  Side Dish, Keto, Low Carb 

Welcome to Holiday Side Dish Week 2025. See below for different side dish recipes to help you plan your holiday meals. Monday Holiday Side Dish Recipes

• Roasted Vegetables with Bacon and Pumpkin Seeds by Hezzi-D's Recipe Box
• Squash, Apple, and Cranberry Casserole byA Day in the Life on the Farm
• Butternut Squash Gratin by Karen's Kitchen Stories
• Black Pepper and Rosemary Angel Biscuits by Jolene's Recipe Journal
• Taiwanese Pork Chops by Sneha's Recipe
• Cranberry Salsa by Art of Natural Living
• Homemade Mushroom Chestnut Stuffing by A Kitchen Hoor's Adventures
• Longhorn's Smoky Crispy Honey Butter Brussels Sprouts by Jen Around the World
• Cranberry Masal Puri by Magical Ingredients 

Pork Chops In Homemade Recheado Masala#SundayFunday

These are spicy and flavorful pork chops! With a few simple tricks to make them delicious and fall of the bones. If you have tender pork chops then do not pressure cook them first. Just brush them with mayonnaise and fry them in Keto friendly oil. Check the recipe for my Homemade Recheado Masala to make these delicious chops.

Serves One
Ingredients
2 Pork chops
3 Tablespoons Homemade Recheado Masala 
Coconut Oil/ Desi Ghee -as required for frying

Method 

Marinate the pork chops in the Recheado Masala and refrigerate them overnight or for at least an hour so that the meat can tenderize and absorb all the flavor.

Place the marinated pork chops in a pressure pan and take one whistle on high flame then reduce the flame and keep it for 10minutes. After 10 minutes switch off the flame and let the cooker cool completely.

Once cooled brush them with mayonnaise and then fry it in coconut oil or desi ghee.

Enjoy.. these fall of the bones pork chops, which are gluten free and keto friendly.  

Labels: Keto, Pork Chops, Goan, Recheado Masala, Homemade, Pressure Cooker, Sunday Funday, Side Dish, Serves One

For Sunday Funday today we are honoring Elvis Presley with food.   

• A Day in the Life on the Farm: Brown Sugar Glazed Salmon 
• Karen's Kitchen Stories: Buffalo Chicken Baked Mac and Cheese 
• Food Lust People Love: Hatch Chili Pepper Meatloaf
• Culinary Cam: Oysters Rockefeller 
• Palatable Pastime: Pineapple Poke Cake 
• Sneha's Recipe: Pork Chops In Homemade Recheado Masala 
• Amy's Cooking Adventures: "The Elvis" Peanut Butter, Bacon, & Banana Sandwich

Grilled Pork Chops In Homemade Pomegranate Molasses#Improv

Pomegranate Molasses or Narsharab is an Azerbaijani seasoning prepared by cooking the Pomegranate juice to thick tarty syrup. 

This pomegranate molasses has no sugar or added preservatives. You can also check this Pomegrante Raisin Sauce which is delicious.

Makes 200Ml Molasses 
Ingredients

5 Large Pomegranates - cleaned

Will give you - 900 Ml to 1000 Ml Pomegranate Juice
Method

Place the cleaned pomegranate in a pan, cover and cook for 10 minutes on low flame. 

When it softens, switch off the flame and cool.

Place it in a blender jar blend it for a minute. 

Strain the juice with a cheese cloth,

squeezing the cloth well to extract all the juice.

Place this back into the cleaned sauce pan, bring this juice to a rolling boil on high flame, stirring.

Once it comes to a rolling boil reduce the flame to low and

cook till it reduces to 1/3 or thickens to thick but flowing saucy consistency it too around an hour or so to reduce. Strain the mixture to remove the scum.

Let this cool completely after 2 hours it till thicken a little more. I added a drop or two red color to the juice, this is optional.

Cool and store in a soft squeeze bottle and refrigerate
Can use this for meats or salad etc.

Grilled Pork Chops

Ingredients
600 Gram / 5 Pork Chops skinless and fatless
.1½ Tablespoons Pomegranate Molasses
1 Tablespoon Honey
2 Large Cloves Garlic - grated
¾ Teaspoon Mustard Powder
1 Teaspoon Red Chilly flakes
1 Teaspoon Salt
¼ Teaspoon Freshly Ground Black Pepper
1 Tablespoon Extra Light Olive Oil

To Garnish / Serve
Fresh Mint
Pomegranate Molasses
Salad
Labneh
Method

In a large bowl add in the olive oil, pomegranate molasses, honey, garlic, mustard, chilly flakes, black pepper and salt whisk it well to combine. Take each pork chop and dip it in the prepared marinade and rub it the marinade on it. 

Place all these in a single layer in a container and refrigerate it overnight. The next day place the chops in a pressure cooker arrange them in a single layer. Add all the marinade and wash the dish/container with a cup of water. Cover the cooker and keep it in high flame take one whistle then reduce the flame to medium low, keep it for 7 minutes. Then again increase the flame to high take 4 whistles switch off the flame let the cooker cool completely. 

Open the cooker, dry all the liquid and keep turning the chop till they are fried and releases it own oil. 

To serve in a platter. Dollop a tablespoon or two of the Labneh on the platter. Arrange the pork chops on it. Sprinkle fresh mint, drizzle with pomegranate molasses. 

Serve with Pickled Radish and lettuce, onion and cherry tomatoes salad, drizzle some pomegranate molasses on the salad. Enjoy these juicy and fall off the bone pork chops. Super delicious.

Labels: Pork Chops, Homemade, Pomegranate, Molasses, Grilled, Main course, Side Dish, Improv Cooking Challenge, International Cuisine

October Improv Cooking Challenge

Pork & Molasses
• • Baked Beans and Cottage Ham by Palatable Pastime
  • Grilled Pork Chops In Homemade Pomegranate Molasses by Sneha's Recipe
  • Molasses Roasted Pork Tenderloin by A Day in the Life on the Farm
  • Pork and Beans by Culinary Adventures with Camilla

Vindaloo Red Masala Pork Chops - East Indian

Pork chops for my lunch today, a complete, scrumptious and delicious meal. These are pan fried with on extra oil. A must try recipe.

Ingredients

5 Pork chops

2 Tablespoon Level Vindaloo Masala - Homemade
1/2 Teaspoon Level Garam Masala powder - Homemade
10 Cloves Garlic - chopped
1 Inch Piece of Ginger - chopped
1 Tablespoon Lemon Juice
2 Tablespoons Vinegar or according to taste
1 Tablespoon Oil
Salt to taste
1/2 Cup water

Method

Cut the skin cut / fat of the chop and lightly flatten them with a steak hammer - see pic above.

Wash the chops well and drain them. Then rub salt into the chops and place them in a colander for 10 to 15 minutes. In the meanwhile let's grind the paste.

Grind all the above ingredients to fine paste. Keep aside.

Wash the chops again in fresh water and pat them dry. Take each chop and rub the ground vindaloo red masala paste on to each very well.. Place the marinated chops in flat container and keep it overnight in the refrigerator. 

Arrange the chops in a single layer with 1/2 cup water and on high flame take one whistle. Reduce the flame to medium low and let it cook for 10 minutes . Switch off the flame. 

Let the cooker cool completely. In case you find that there is any gravy still in the pan then on high flame dry out the gravy( I did this step) The chop should dry yet juicy. 

In the same pan you  will  see sufficient oil has been released , remove the chops on a plate and fry them two at a time in the same oil. 

Saute veggies , like broccoli, colored bell peppers, baby potato, cherry tomatoes ( these cherry tomato beauties are from my kitchen garden)  and some onions rings. 

Enjoy them on a bed of Jeera Rice and saute veggies.. Yummm... Yummm.

Labels : Pork, Pork Chops, Vindaloo Masala, East Indian, Pan Fried