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 recently discovered that Mexican hominy (not the normal hominy, read the label) is low carb, with only 4g of net carbs per 1/2 cup. This was the result:
Low carb pesto hominy
1 cup Mexican hominy
1 tbs olive oil
1 small onion, diced
2 cloves minced garlic
3-4 tbs jarred pesto
Salt and pepper to taste.
Heat olive oil in frying pan. Add onion and garlic and fry for 4-5 mins till soft. Add hominy. Cook 5-8 mins till heated through and softened. Remove from heat and stir in pesto. Taste for seasoning and adjust.
Grilled Spicy pork
3-5 pork chops
1-3 tbs house seasoning (salt, pepper, garlic powder, onion powder, paprika)
1 tsp spicy chili peppers in oil.
Marinate pork in house seasoning and chili oil for 30min – 4 hours (or overnight if you have the time). Grill on high till cooked through.
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.
Pulled out the slow cooker last night for some pulled pork today!
Low carb pulled pork
1 lb pork shoulder
1 med onion, sliced
3-4 cloves garlic, sliced
1/4 cup tomato sauce
2 tbs house blend (garlic powder, onion powder, paprika, salt, cayenne)
1 tsp pepper
1 tsp cumin
1 tsp coriander
Mix all spices together and rub all over the pork. Place onions, garlic and tomato sauce in the slow cooker. Add the pork and place in the fridge overnight. In the morning put the insert back in the cooker and turn on low. Cook for 8-10 hours.
Serve with a little low carb BBQ sauce and coleslaw. You can use a lc bun or not.
Last night I decided to make up a batch of low carb tacos. They came out delish:
Low Carb Tacos
1 lbs ground pork (you could use any ground meat you have)
1 can Black Soy Beans
2 tbs taco seasoning (look for the lowest carb one you can find, for me it was presidents choice brand)
1 small onion, diced
2 cloves garlic crushed
1/4 – 1/3 cup Salsa Verde (I had a bottle in my fridge, again use whatever salsa you have that’s low carb)
1/3 cup diced tomatoes
Some romaine lettuce leaves as taco shells
Some grated cheddar cheese for topping the tacos
Start browning the ground meat in a saute pan. Add the onions, garlic and taco seasoning and good until the meat is browned and the onions have softened (5-8 mins). Add the drained and rinsed black soy beans, salsa verde and diced tomatoes. Cook for another 5 minutes to let everything blend together and the tomatoes to cook down a little. Serve on romaine lettuce leaves sprinkled with some cheese (I used cheddar, cause it was what I had in the house).
Tips: Some cilantro would be great in this recipe, but I didn’t have any. Also you can spice it up with some chilli peppers or hot sauce.
I also often make “Cheese Taco Shells” which I will do a post on later, they are delish and very easy to make, just take a slice of provolone and microwave it on a piece of parchment paper for 60 seconds. Take it out and mold it in the shape of a taco shell, once cooled they make the perfect taco shell!