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,Holiday 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 

Sweet Potato Patties#SundayFunday

These patties are tasty, nutritious, pan fried with just minimal oil. A perfect snack or appetizer for vegetarians.
Ingredients 

2 Cups Grated Potatoes - boiled 
400 Grams Grated Sweet Potatoes - boiled 
1 Tablespoon Desiccated Coconut
1 Teaspoon Salt
1 Teaspoon Red Pepper Flakes
1 Teaspoon Ginger Garlic paste
1 Green Chilies - finely chopped
1 Small Onion - finely chopped
4 Tablespoons Coriander leaves - finely chopped 4 tbsp
4 Tablespoons Corn flour
1 Teaspoon Coriander powder
½ Teaspoon Mustard seeds
1 Tablespoon Oil
Oil for frying
Bread crumbs as required
Method

Bake  the sweet potatoes and potatoes.
Grate the sweet potatoes and potatoes, mix in salt to taste. Heat a tablespoon oil in a wok, add mustard seeds, crushed red pepper,  chopped onion, chilly powder, coriander powder desiccated coconut, ginger garlic paste, chopped green chilies cook for 5 minutes, remove, cool, Add this to the grated potatoes mix well, make into balls, then into flat disc.

Make a thin slurry with water and cornflour, dip each patty in slurry then roll in bread crumbs. 

Pan fry them in little oil as possible on medium high flame till golden on boths sides. Serve hot with chatni of your choice.

Labels: Sweet Potato, Potato, Appetizer, Snack, Kids delight,Sunday Funday, Vegetarian 

For Sunday Funday we are sharing recipes with Sweet Potatoes.

• Karen's Kitchen Stories: Beef and Sweet Potato Stir Fry 
• A Day in the Life on the Farm: Black Bean and Sweet Potato Chili 
• Food Lust People Love: Miso Honey Roasted Hasselback Sweet Potatoes 
• Mayuri's Jikoni: Shakkariya Nu Shaak
• Culinary Cam: Spiced Sweet Potato-Red Lentil Stew 
• Sneha's Recipe: Sweet Potato Patties 
• Sid’s Sea Palm Cooking: Sweet Potato Sushi

Pork Korma#SundayFunday

This Pork Korma is very tasty and easy to make. Try it and I am sure you will enjoy it. 

Ingredients
½ Kg Pork - cut into medium pieces
3 Tomatoes skinned
1 Bay leaf
1 Teaspoon Vinegar
1 Tablespoon Ghee
For The Masala
3 Onions lightly fried
1 Teaspoon Cumin seeds
6 Cloves Garlic
½ Inch Piece Ginger
2 Big pieces of Cinnamon
4 Cardamon's
4 Cloves
7 Dried Kashmiri Chillies 
Method

Grind the masala ingredients to a fine paste. Heat ghee in a pan add the chopped tomatoes, bay leaf and fry till tomatoes are soft. Add the ground paste and fry till oil leaves the sides. Add the pork and and a cup of water. Cover and cook till done. Season it with vinegar. 

Serve hot.

Labels: Pork, Sunday Funday, Indian

For Sunday FunDay -theme is  Hunter/Gatherer.

• Chili Cheeseburgers with Bison Chili from Karen's Kitchen Stories
• Dried Rosemary from Sid's Sea Palm Cooking
• Momiji Tempura ;from Culinary Cam
• Pork Korma from Sneha's Recipe
• Roast Pheasant Crowns from Food Lust People Love
• Urban Foraged Stovetop Potpourri from Amy's Cooking Adventures
• Venison Tater Tot Shepherd's Pie from A Day in the Life on the Farm

Vangi Bath Masala - Homemade#AlphabetChallenge

This is a recipe from Karnataka. This spice blend is so flavorful and fragrant, easy to make and a versatile masala, can use this to make other masala bath with the veggies you like. This masala has no preservative or added color.

Try this flavorful masala and you too will love it.
Ingredients
¼ Cup Chana dal
¼ Cup Urad dal
12 Bedki Red chillies or Adjust according to your taste
1 Tablespoon Heaped Coriander seeds
1 Tablespoon Heaped Poppy seeds
1 Tablespoon Heaped Dry Coconut grated or 8 - 10 slices
1 Stick Cinnamon
6 Cloves
1 Cardamom
A Sprig Curry Leaves
Method

Heat a teaspoon of oil in a pan and fry each of these ingredients - chana dal, urad dal, poppy seeds, coriander seeds, dry coconut, cinnamon, cloves, cardamom, curry leaves and red chillies, separately on low flame until they release an aroma and turn red. Remove from pan and keep aside.

Once they cool down, grind all the ingredients into a fine powder. Ta daa.. Vangi Bath Masala is ready .
Store the powder in an air tight container and use it for making Vangi Bath or any other masale bath / rice with the vegetable of your choice.

Check this Vangi Bath Recipe

Labels: Homemade, Masala, Karnataka, South Indian, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet "V"

• Jolene’s Recipe Journal: Cranberry Orange Vinaigrette 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Instagram - Sweet Tea Vodka Vegetable Couscous Soup
• Food Lust People Love: Mirabelle Plum Vodka 
• Blogghetti: Red Velvet Crinkle Cookies
• Mayuri’s Jikoni: Salata De Varza Rosie 
• Culinary Cam: Summer Rolls and Nước Chấm, a Ubiquitous Vietnamese Dipping Sauce
• Sneha’s Recipe: Vangi Bath Masala - Homemade
• Karen’s Kitchen Stories: Vanilla Bean Sable Cookies 
• A Day in the Life on the Farm: Vaquero Chicken
• A Messy Kitchen: Vichy Carrots  

Vegetarian Rice Roni With Homemade Rice Roni Mix#SundayFunday

This Homemade Rice Roni is a blend of rice and pasta which then cooked in butter, chicken/vegetable stock and seasonings until light and fluffy. A quick easy dish that tastes so good. This Homemade Rice-A-Roni has no artificial ingredients and is absolutely delicious.

I had this Rice Roni many times when abroad. I loved it , but, here it's not available so made my own. This is a basic mix, you can have many add ons/flavorful spices to it when you are cooking this as a meal.

This Homemade Rice Roni is the perfect accompaniment to make a complete and delicious meal with chicken, fish, steak or shrimp. 
Ingredients
200 Grams Spaghetti - broken into pieces
2 Cups Basmati Rice
1 Tablespoon Oil
Method
Wash the rice with a wet cloth and let it dry for some time. In the meantime in a pan heat a tablespoon of oil and fry the spaghetti for a minute or two only. Cool and mix it with the rice.

Homemade Rice Roni Mix is ready.

Made a vegetarian version of this for our lunch.
Vegetarian Rice Roni

Ingredients
1 Tablespoon Dried Chives
1 Teaspoon Italian Seasoning Mix
1 Bay Leaf
¼ Teaspoon Black Pepper Powder or to taste
1 Vegetable Stock Cube
1 Scallion/Spring Onion - chopped
1 Medium Onion - chopped
1 Teaspoon Minced Garlic
5 - 6 Broccoli Florets
¼ Cup Diced Carrots
¼ Cup French Beans - chopped
½ Cup Colored Bell Peppers - chopped
1 Small Tomatoes - chopped
1½ Cups Rice Roni
3½ Cups Water
2 Tablespoons Butter
1 Tablespoon Oil

Method

Heat oil and butter in a large pot/pan, fry the onion, till translucent, add all the veggies, chives, seasoning , bay leaf and sauté for a minute.  

Add the stock cube, water , give it a light mix and bring this to a rolling boil.

Now add the Rice Roni , give it a light stir. Cover, let it be on high flame for a minute then reduce the flame to low and let it cook for 12 -15 minutes giving it a light stir after 5 minutes. Check for taste and seasoning, add black pepper powder to your taste ( this is optional).

When liquid has been absorbed, take a test bite to see if rice is cooked through. Add hot water if necessary and continue cooking if it needs a bit more time.

Delicious Rice Roni is ready to enjoy.

Serve this with Egg And Cauliflower Salad.
Labels: Broccoli, Carrot, Vegetarian, Pasta, International Cuisine, Capsicum, Rice Roni, Pasta & Noodles, Homemade, Rice, Sunday Funday

Check this recipe made with Rice Roni Mix  

• A Voyage into the Pasta Universe with Gluten-Free Pestazzule. Mafaldine. and Stringozzi by Culinary Cam
• Pasta alla Norcina Amy's Cooking Adventures
• Pumpkin Gnocchi by A Day in the Life on the Farm
• Spaetzle by Sid's Sea Palm Cooking
• Vegetarian Rice Roni With Homemade Rice Roni Mix by Sneha's Recipe