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Pork with Orange Mustard Sauce
Ingredients:
1 lb pork tenderloin
1/2 cup green onions, sliced
1/3 cup sugar free orange syrup
1 1/2 tbsp soy sauce
1 1/2 tbsp Dijon
1/2 tsp garlic powder
1/4 tsp guar gum
Slice tenderloin into 3/4" slices and pound until thin. Sauté pork slices in pan in oil for few minutes on each side until done. Remove from pan. Stir sauce ingredients together and pour into pan to heat. Return pork to pan and spoon sauce over.
Serves 3 @ 2 carb (NET 1 carb)
Cauliflower and Ham Gratin
Ingredients:
1 lb frozen cauliflower, thawed
2 cups cooked ham, cubed
1/2 tsp ground nutmeg
1 cup crushed pork rinds
2 tbsp butter
2 tbsp shredded cheddar
1 recipe Creamy Cheese Sauce
Preheat oven 400. Spray 11x7" baking dish and spread cauliflower. Sprinkle with ham. Make cheese sauce and pour over. Cut butter and cheese into pork rinds until crumbly (I used food processor) and sprinkle on top. Bake 25 minutes until bubbly.
Serves 4 @ 8 carb, 3 fiber (5 NET carbs), 472 Calories, 35 fat, 28 protein (includes cheese sauce) This is very similar to, but even better than, the one on the left.
Sumptuous Braised Pork Belly
Note: This recipe makes 6 servings of very tender, sumptuous pork. Good with very hot mustard and cooked chunks of daikon radish or cabbage. It is great cold with salad and a few cucumber slices. Total carbs 14.
The final simmering process of sake, sweetener, then soy is very unique to Japanese cooking, creating flavor-permeated meat. While the recipe has a couple of steps, it can be completed while your doing other things. It keeps well and is even better the next day. The ginger has a high carb count of 12.95 EC’s. It is not include it in the final total because it is not eaten. The count will also be lower if the sauce is not eaten.
Ingredients:
3 lbs. boneless pork belly
2 Tbsp. vegetable oil
1 cup milk
3 1/2 oz fresh ginger, peeled and thinly sliced
2 1/2 cups dashi or chicken stock
3/4 cup sake
3 Tbsp. Splenda
4 Tbsp. dark soy sauce
4 green onions
Cut the pork into 1 1/2-inch cubes. Heat the oil in a large frying pan or wok and stir-fry the pork in batches until lightly browned. Transfer the pork to a colander and pour boiling water over the pork to remove the oil.
Transfer the pork to a large pot. Add the milk, half of the sliced ginger and enough water to comfortably cover the pork. Bring to a boil, reduce to a simmer and cook, partially covered for 40 minutes. Remove from the heat and suntill partially covered with a lid, let a very thin stream of cold tap water pour into the pot to cool the pork. Let the water trickle into the pork for 20 minutes. Drain the pork and remove the ginger.
Return the pork to the pot and add the remaining ginger, chicken stock and sake. Bring to a boil and turn down to a simmer, partially covered with a lid. Simmer for 15 minutes. Add the Splenda and cook for 15 minutes longer. Add the soy and cook for 5 minutes. Cut the green onions into 1-inch pieces, add to the pot and simmer for 2 minutes longer.
Shredded Barbecue Pork
Ingredients:
1 lb. pork tenderloin
1 onion
"Sweet BARBECUE Sauce" recipe
Heat oil in Dutch oven, add salt & pepper. Cut pork loin in half to fit in pot, and sear pork on all sides. Add a sliced onion and 2 cups water. Simmer, covered, about 2 hours, turning occasionally. When tender, remove meat and shred with two forks, pulling in opposite directions. Discard cooking water. Add as much barbecue sauce as you need and serve.
Difficult to figure carb counts. For 1 lb pork and 1/4 cup onion (most of the onion is discarded with the water), TOTALS are: 3 carb (2 NET carbs)
Divide by the number of servings you get and add the nutritional counts for whatever BARBECUE sauce you use.
Ham Loaf
Ingredients:
1/2 lb ground smoked ham
6 oz ground pork
1 egg (.6)
1/2 cup pork rinds, crushed
2 T brown sugar sub
1 t prepared mustard
1/2 t soy sauce
Preheat oven to 350F. Mix ham, ground pork, eggs and bread crumbs in bowl. Put in loaf pan and bake 45 min - 1 hr. Mix brown sugar, mustard and soy sauce together. Spread over loaf during last 15 min. of baking. Serves 3 @ 3 carb.
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