If you have been hesitating to switch to eating Keto or any other Low-Carb way of eating because you love bread, now you have no excuse! You can actually make tasty loaves of Keto Bread at home, and they are super easy to bake. Here […]
Ever since I saw Costco selling fresh Pork Belly I have been intrigued to give it a shot in some sort of recipe. At first I was thinking that it would be good to put it out on the grill or even the smoker, but then I got the idea to make a cauliflower-style Fried Rice with it! This was definitely a great idea, as the flavors are not all that powerful, and they just meld together so nicely to make a comforting warm dish.
Even though Pork Belly and Bacon are both made from the same cut of meat, Pork Belly like this tastes NOTHING like Bacon. Don’t worry, as this doesn’t end up tasting like a Bacon and Eggs scramble bowl, it’s much more savory than that and has none of that smokey and salty flavor of Bacon. I even thought to myself that some nice Shrimp could be a good addition to this recipe too if you were looking to add something more to it.
Follow the instructions carefully on this dish, as there are reasons that the food is cooked separately in stages and not just all cooked together from the get go. You can also cook this in a Large Non-Stick Skillet if you don’t have a Wok, but the high walls of a big Wok will definitely make it easier to cook this huge dish without making a big mess.
KETO PORK BELLY FRIED RICE RECIPE
Ease of Preparation: Moderate
Prep Time: 15 Minutes
Cooking Time: 30 Minutes
Total Time: 45 Minutes
- 1 & 1/2 Lbs Raw Pork Belly
- 3 Large Eggs
- 1 Medium Head of Cauliflower
- 3-4 Green Onions
- 1/4 Large Red Onion
- 1 TBSP Fresh Ginger
- 6 Cloves Fresh Garlic
- 1 Teaspoon Huy Fong Garlic Chili Sauce
- 2 TBSP Bragg Liquid Aminos
- 3 TBSP Chosen Foods Avocado Oil
- 1 TBSP Chosen Foods Toasted Sesame Oil
- 1/2 Teaspoon Black Pepper
- Slice the Pork Belly into strips that are about 1/2 Inch thick and set aside in a bowl.
- Dice the Red Onion, Garlic, and Ginger and set aside for later.
- Chop up the head of Cauliflower, and separate into smaller chunks, discarding the stems.
- Place the Cauliflower into your Food Processor and pulse to chop it up into small rice-sized chunks. Don’t add too much at one time, it will be easier to manage if you separate the cauliflower into 3-4 smaller batches when ricing it in the Food Processor. Set the Cauliflower Rice aside for later.
- Heat up the Wok to about 400*F and add in about 1 TBSP of the Avocado Oil. When the oil is nice and hot add in the Cauliflower Rice and cook for about 5 minutes to get it approximately halfway cooked, and then empty it back into a bowl for later.
- Put the Wok back on the stove and add another TBSP of the Avocado Oil, and then place the Pork Belly into the wok to begin cooking it. You will need to cook it for about 10 minutes to render some of the fat from it, and to get it cooked most of the way through. Season with Blakc Pepper. Remove the Pork Belly from the Wok, but retain the grease in the Wok for the next step.
- Whisk your 3 eggs together in a Small Bowl and pour into the Wok to flash fry. When eggs are about half-way cooked begin to break them up with a spoon and then remove them from the Wok and set aside once they are fully cooked (but not overly cooked).
- Now we are going to start the finally assembly and cooking stages for this dish so we will add the remaining Avocado Oil to the Wok and then turn the temperature down to about 375*F, and then add in the minced Ginger and Garlic and begin to brown them. After about 1 minute add in the Red Onion and 1 TBSP of the Bragg Liquid Aminos and cook that until about transparent.
- Add the Pork Belly back into the Wok and stir in with the Garlic etc. Add the other 1 TBSP of Bragg Liquid Aminos, 1 Teaspoon of Garlic Chili Sauce and cook for about 5 minutes.
- Add the Chopped Green Onion to the dish.
- Add the Cauliflower Rice back in and pour in the 1 TBSP of Sesame Oil for flavoring and begin to stir all of the ingredients together while cooking for about 5 more minutes.
- Add the Scrambled Eggs back in and continue stirring and combining the ingredients while heating it all back up to your desired level of doneness (probably just a few more minutes at this point)
- Serve right away, or store in an air-tight container for up to a 3 days in the refrigerator.
SPECIAL NOTE: Feel free to modify the recipe more to your own liking, improvise! There are lots of other fresh veggies that could be chopped up and put in here too if you want to. If you like this recipe, also be sure to check out my recipe for Keto Mongolian Beef too!
Here’s a keto-friendly Meatloaf recipe that will have your family’s bellies full all night. There are some really satisfying feelings from making a warm home-cooked meal, especially when you are trying to stay focused on maintaining your way of eating. While most traditional meatloaf recipes […]
Here is a Keto Taco Dip Recipe that you can make at home, bring to potlucks, or serve as a snack or appetizer for a Tailgate Party. Your friends who don’t eat Keto will enjoy this too, and you can dip the cheese chips in it or even pork rinds too. Your friends can still dip regular tortilla chips into it, but they will probably be more interested in your cheese chips than those plain corn tortilla chips. Word of Advice: Make a LOT of chips if you are having friends share this, because they might go through them quickly.
The cheese chips are simple to make, but I have seen some people deviate from the instructions and end up messing them up. You HAVE to bake them on parchment paper, as they will stick to the non-stick baking sheet, aluminum foil, and even wax paper. I also like to use a variety of cheeses when I make the chips, partially for color, but also for flavor differences. By far my favorite flavor of cheese chip is the Pepper Jack ones. You should typically use low-moisture cheeses here to get the best results, like Sharp Cheddars and Pepper Jack Cheese. If you use cheeses with too much moisture they will not crisp up properly. Also, to make them extra crispy be sure to let them start to cool on the counter for a couple minutes and then blot the tops of them dry with a paper towel and then put them on a plate with a paper towel underneath. Soaking up the grease from the cheese will help make the cheese chips crisper if you want them that way.
For parties you probably don’t want everyone sticking their hands in your taco dip bowl, so you should probably set a large serving spoon in it so that people can scoop the taco dip out and put it on their individual plates and then take some chips or pork rinds to dip into it at their leisure.
KETO TACO DIP RECIPE
Ease of Preparation: Easy
Prep Time: 20 Minutes
Cooking Time: 25 Minutes
Total Time: 45 Minutes
- 8oz Ground Sirloin
- 16oz Avocados or REAL Guacamole
- 10 ounce Can Fire Roasted RoTel (drained)
- 1 Cup Shredded Cheddar Jack Cheese
- 12oz Sour Cream
- 1oz Sliced Black Olives
- 1 Fresh Jalapeno
- Sliced Cheddar and Pepper Jack Cheese for Chips
- 1 TBSP Cumin
- 1 Teaspoon Chili Powder
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- Pre-heat the Oven to 350*F.
- On a Large Baking Sheet place Parchment Paper on top to prevent cheese from sticking to the Baking Sheet.
- Take Deli Sliced Sharp Cheddar Cheeses or Pepper Jack Cheeses in any assortment you like and cut them into triangle shaped Quarters. Depending on how large your Baking Sheet is will determine how many of these you can cook at a time. On my giant Wilton Baking Sheet I can fit about 6 full slices at a time.
- Bake the Cheese Triangles in the oven for about 8 to 9 minutes and remove and place on counter for a couple minutes to begin cooling.
- Before the Cheese Triangles are completely cooled off blot them with a paper towel to remove excess grease from the top and then put them on top of a plate with a paper towel underneath them to remove excess grease from the bottom. This will produce crispier chips. If you want the chips to be softer or retain their grease for elevated macros, then feel free to not blot them.
- In a small skillet on Medium High Heat cook the Ground Sirloin, and season with the Cumin, Chili Powder, Onion Powder, and Garlic Powder. Cook thoroughly.
- In a large bowl (glass if you prefer your guests to be able to see the layers) put the avocado spread on the bottom, then sour cream, then half of the shredded cheese.
- Add in the Ground Sirloin, then cover in Shredded Cheeses, Avocado, Sour Cream, and then top with the Rotel Fire Roasted Tomatoes, Sliced Jalapeno, and Sliced Black Olives.
SPECIAL NOTE: Feel free to improvise on this dish all you want. Try different toppings on the dip to your own liking, experiment with various sliced cheeses for the cheese chips, and more! The nutrition facts are strictly for the Keto Taco Dip, if you stick to Sharp Cheddar Cheeses and most Pepper Jack Cheeses for the Cheese Chips those should have no additional Carbs in them, same if you choose to use Pork Rinds to dip into this.
With Football Season upon us, and epic tailgating parties and potlucks an eventuality you will want to make this recipe more than once this year. This Keto-friendly Pickle Popper Recipe will be a hit at the party, even among your non-Keto friends and family. This […]
One of my main goals with using different recipes is to try to always change up the flavors of that I am eating from day to day. Rather than just make the same old style of Chicken Salad, I opted to spice up the dish by making it into a Keto Curry Chicken Salad. Here in the US we tend to not each much Curry, but overseas in India and Great Britain they eat it quite often. To us Americans it might seem like a rather exotic flavor, but it is super easy to make, and the Tumeric used in the dish is also a really good natural anti-inflammatory too.
What makes this dish Keto-friendly in particular are a few subtle changes to the recipe as opposed to other Chicken Salad recipes out there. For starters we are including the Dark Meat and the White Meat, where it seems like most Chicken Salad recipes just call for the White Meat only these days. We need those fats from the dark meat to get the Macros up in this dish. Then we switch out the Mayonnaise for a brand that actually produces a keto-friendly Mayo (aka. No Soybean Oil, Canola Oil, etc.), and we leave out the grapes and other odd things that people always seem to want to add to chicken salad that always throws my tastebuds off.
Curry can be made spicy or savory, as the Tumeric and Cumin have no real spicy qualities to their flavor in the first place. If you are concerned about spicy dishes, then just choose to leave the Cayenne Pepper out, and replace it with Paprika (not Smoked Paprika though). You can also feel free to enhance this dish in any way that you want to make it more to your liking. I know that some people will add Macadamia Nuts or something similar to it.
You can either serve this Curry Chicken Salad on Romaine Lettuce Leaves as I pictured in the recipe, or be more creative and use it as a dip for some Cheese Whisps, or make some Cloud Bread or some of our Keto Cheddar Bay Biscuits and turn this into a sandwich.
KETO CURRY CHICKEN SALAD RECIPE
Ease of Preparation: Easy
Prep Time: 15 Minutes
Cooking Time: None
Total Time: 15 Minutes
- 1 Whole Rotisserie Chicken (Chilled)
- 1 Cup Chosen Foods Avocado Oil Mayo
- 1 TBSP Tumeric
- 1 TBSP Cumin
- 1/2 Teaspoon Black Pepper
- 1/2 Teaspoon Cayenne Pepper
- 4-5 Green Onions
- 2 Large Celery Stalks
- This recipe is most convenient to make from a Rotisserie Chicken, which you will want to be about 2.5 to 3 LBS in size. Start by removing the Breast Meat, Thigh Meat, and Leg Meat and either shred by hand or chop up with a knife and place in a Large Mixing Bowl.
- Cut the Celery stalks in half length-wise and then dice them into 1/4″ thick chunks, and add to the Large Mixing Bowl.
- Cut up the Green Onions, including the green and the white parts, into about 1/4″ thick slices.
- Medium Mixing Bowl we will prepare the Curry Seasoning by combining 1 TBSP Tumeric, 1 TBSP Cumin, 1/2 Teaspoon Black Pepper, 1/2 Teaspoon Cayenne Pepper (If you don’t want the final dish to have some spice to it you can substitute this with Paprika instead).
- Add 1 Cup Chosen Foods Avocado Oil Mayo to the Curry Seasoning and stir until fully blended.
- Pour the Curried Mayo on top of the chopped chicken in the mixing bowl, and stir with a form or spatula until equally coated.
- You can either serve this right away, or store in an air-tight container for up to two days in the fridge. It may last even longer in the fridge, but I have only personally stored it for up to 2 and it lasts just fine. Beyond that and I just personally get weirded out by things that have mayo in them.
There are some foods that just make the weekend mornings taste that much better. After my successful Ket0 Almond Poppyseed Bread Recipe, I figured that with some adaptation that could be turned into a Keto Blueberry Muffin Recipe too. Not only was it easy to […]