These riblets are amazing! Easy to make, but does take some time (1-1.5 hrs). Good with faux cauliflower rice.
Low carb honey garlic riblets
1-2 lbs pork riblets
1 can diet cola (splenda or stevia sweetened)
2 tsp minced garlic/ginger blend
1 tbs soy sauce
2 tbs white vinegar
1 tbs dried onion flakes
Salt and pepper to taste
Combine all ingredients in a med sauce pan (do not season with salt until later). Cover and simmer for 45-60mins till pork is tender. Remove cover and reduce the sauce until you have about 1/2 cup of liquid, approx another 15-20 mins. I removed the pork at this point and used a fat separator to remove the excess fat. Adjust seasoning (salt and pepper) and serve riblets with sauce.
I wanted mine to taste a little more “garlicy” so I sprinkled a little garlic powder in the sauce at the end.
I had some diet orange soda and some chicken breast I got on sale and thought I’d try to replicate Orange Chicken. Came out really good. And I have leftover sauce
Low carb Orange Chicken
3 chicken breast, cut into bite sized pieces.
2-3 tbs coconut flour or carbquik baking mix
Orange Chicken Sauce to coat (recipe below)
Dust chicken pieces with flour and shake to coat. Preheat oil in deep fryer to 370F. Fry in batches till cooked through (roughly 4-6 mins per batch). Coat with approx half orange chicken sauce from recipe below. Optional: sprinkle with sesame seeds.
Orange chicken sauce
1 can diet orange soda, splenda sweetened.
1/3 cup soya sauce
1 tsp onion powder
1 tsp garlic powder
1 tsp ginger powder
1/4 tsp red pepper flakes
1/2 tsp sesame oil
1/4 tsp orange extract
1/4 tsp xanthan gum
Bring one can of diet orange soda and soya sauce to a boil in a small sauce pan. Boil for 2-3 mins stirring constantly so it doesn’t boil over. Add seasonings. Let simmer ~5 mins. Remove from heat and sprinkle in xanthan gum while whisking briskly to prevent lumps. Let sit to thicken.
Stir-frys are stables on many lowcarb diets. There really is no stir-fry recipes, more guidelines. Just used what you have and make it flavorful.
Low carb pork and mushroom stir-fry
1-2 pork chops, sliced thin
2 tsp soy sauce
1 clove garlic, minced
1/2 tsp pepper
1/2 tsp hot sauce
Juice of half a lime
1 tsp splenda
Marinate the pork in the above marinate for as long as you have. At least 30 mins but overnight would work too.
1 package mushrooms, sliced
1 small red pepper, sliced
1/2 head napa cabbage
1-2 tbs oil
Preheat a wok on high heat. Add ~1 tbs oil. Add pork with marinade. Stirfry till cooked through. Remove meat (leaving and liquid behind). Add another tbs oil along with mushrooms. Fry mushrooms till golden brown. Add red peppers and fry another minute or two. Return the meat and add the cabbage. Cook for another 4-5 minutes till cabbage wilts slightly. You can add a little chicken stock if you want a little sauce (3-4 tbs).
Here is my first attempt at some low carb eggrolls. They still need some work but I give them 3.5/5. They came out very crispy, something that I find is hard when eating LC. I will try to make these again, and update my recipe.
Low Carb Egg-rolls
1.5 lbs ground pork
1/2 julienne carrot
1 stalk celery, minced
1/2 med onion, minced
3-4 cloves garlic, minced
2 tbs soy sauce
1/2 tsp hot sauce
1/2 tsp black pepper
Dried Bean Curd sheets or Soya Wrappers
Combine all the filling ingredients, except the wrappers. If using the dried bean curd sheets, soak them in water for ~20-30 secs (don’t soak too long or they will be too soft to use). Try to separate the sheets and flatten them out. The ones I had were crumbled in the package, so they were very hard to use. If they weren’t broken up I think this would have worked really well. Cut the wrapper into ~5-6in square and put a couple tablespoons of the filling on the wrapper, wrap like a burrito, roll the wrapper over the filling then tuck in the sides and continue to roll.
If using the soya wrappers (and this is much easier, but I think slightly higher in carbs) Cut the sheet into 5-6 in squares, and do the same as above. However, I found with the soya wrappers, which are much thicker, you just need to cover the filling, don’t have much overlap or it will be too thick and will just come apart in the fryer. You may need to trim off the excess.
Deep fry the egg-rolls at 360F for ~ 10 mins until an internal temperature of 170F is reached. I deep fried my rolls and they came out ok, but I think it would be easier and the wrappers would stay on better if you shallow fried them in a skillet. I would recommend that in the future.
I love stir frys. Here was a quick one I infused with some orange and sesame flavor.
Low Carb Orange Sesame Pork Stir-fry Recipe
1/2 lb pork butt or leg sliced thin
1 med onion, sliced
2 cups king oyster mushrooms, sliced
1/2 julienne carrot
1 pkg snow peas
2 tbs peanut butter
2 tsp sesame seeds
2 tbs bacon grease (or veg oil)
pepper to taste
1/4 cup soy sauce
2 tbs rice wine vinegar
1 tsp sesame oil
2 cloves garlic, grated
1/2 inch ginger, grated
1 tsp splenda (I used the liquid equiv)
1/8 orange extract
Mix up the marinade in a bowl, add the pork and let marinade for at least 30 mins, but up to over night would be nice. Add one tbs bacon grease to a hot wok. Add mushrooms and stir-fry till golden brown and cooked through, 3-4 mins. Remove and set aside. Add the remaining tbs bacon grease. Remove the meat from the marinade (you could strain it, I grabbed it with both hands and squeezed out the excess marinade – keep the marinade). Add the meat to the wok and fry for 1-2 mins. Add chopped onion. Cook for 3-5 mins until pork is cooked through. Add snow peas and carrots. Pour in reserved marinade into the wok, with the tbs of peanut butter, mix and cover for 3-4 minutes. Remove cover and cook until snow peas are done. Serve.