Keto Diet Recipes

Keto Kitchen Ninja

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Method

In a pot over high heat, add the oil, onion cut into thick slices, and garlic cut into slices, and sauté for 2–3 minutes. Then place the meat in the pot until it gets a good colour on all sides.

Continue with the tomato paste, grated tomatoes, spices, and sugar. Deglaze with wine and wait for it to come to a boil. Simmer over low heat with the lid on for 2 hours.

Remove from heat and serve with konjac rice, thyme, pepper, and raw olive oil.

Ingredients

1 large onion

1 garlic clove

60 g olive oil 1 kg buffalo chuck (or neck)

salt

pepper

cinnamon

500 ml red wine

2 tbsp thyme

1 tbsp tomato paste

800 g crushed tomatoes

1 tbsp granulated sugar

For serving

300g konjac rice

1 tbsp thyme

1 tbsp olive oil

Pepper

Buffalo with tomato sauce

Ingredients

1kg buffalo flank

mince

salt

pepper

1-2 tbsp olive oil

Method
The secret is to ask your butcher to put the meat through the mincer just once, without pressing or compacting it. In a bowl, combine the mince with salt and pepper and mix lightly, without kneading vigorously. Then, over high heat, add the patties to a non-stick pan and sear until well coloured on both sides. Remove the patties and let them rest for 3 minutes.

Serve in a bun with caramelised onions, pickled cucumber, bacon, mayonnaise, BBQ sauce, tomato, lettuce and french fries.

Buffalo burger patty

Black Pork Stir-fry with Feta and Leek

Ingredients

1 kg black pork belly
cut into square pieces
1 tsp chili flakes
1 tsp smoked paprika
1 large leek sliced
1 dry onion sliced
1/3 cup olive oil
1 cup dry white wine
Salt
Pepper
Oregano

Method

Heat the olive oil in a pan and once hot, sear the meat until nicely browned. Remove the meat and sauté the leek and onion. Add the meat back along with all the ingredients and let it simmer slowly until only the oil remains. If needed, add a small amount of water during cooking.

Ingredients

1 kg black pork shoulder cut into portions
4 sweet potatoes cut into cubes
1 large dry onion roughly chopped
2 large carrots with skin cut into cubes
1 large celery stalk finely chopped

Method

The secret is to ask your butcher to put the meat through the mincer once, without pressing or compacting it.
In a bowl, add the mince with salt and pepper and mix lightly, without kneading intensively.
Then on high heat, add the burger patties to a non-stick pan and brown well on both sides.
Remove the patties and let them rest for 3 minutes.
Serve in a bun with caramelised onions, pickled cucumber, bacon, mayonnaise, BBQ sauce, tomato, lettuce and french fries.

Black Pork Shoulder with Vegetables and Citrus Sauce

For the sauce

1 tea cup olive oil
2 tbsp mustard
Juice of one lemon
Juice of one orange
3 garlic cloves crushed
1 tbsp oregano
1 tbsp thyme
Salt
Pepper

Black Pork Leg with Colourful Peppers and Red Wine Sauce

Ingredients

1 kg black pork leg
2 green peppers cut into sticks
1 yellow or orange pepper cut into sticks
3 red peppers cut into sticks
2 garlic cloves crushed
3 ripe tomatoes cut into cubes
5 medium potatoes cut into cubes
1 glass red wine (Merlot)
1 glass olive oil
1 tsp honey
Salt
Pepper
1 cinnamon stick

Method

In a casserole dish or deep baking tray, place all the ingredients and mix lightly. Bake in a preheated oven at 180°C for 1 hour with the tray covered or the casserole lid closed. Then continue baking uncovered for approximately 30 minutes. Keep an eye on the dish to make sure the liquid doesn't evaporate and the meat doesn't dry out.

Ingredients
2.5 kg black pork knuckle
1 carrot cut into thick slices
1 celery stalk
2 large onions cut into rings
Juice of 1 orange
2 tbsp mild mustard
1 tbsp dark soy sauce
2 tbsp honey
1 tsp pepper
4 allspice berries
2 cloves
1 cinnamon stick
A pinch of nutmeg
100 ml dark beer

For the meat preparation

3 lt water
¼ cup salt
½ cup brown sugar

Method
In a container, add the water, salt and sugar and stir until dissolved. Submerge the knuckle and leave it covered in the fridge overnight (12 hours).
Remove the knuckle from the marinade and place it together with all the remaining ingredients in a casserole dish. Massage the knuckle with the liquid ingredients and bake in a preheated oven at 150°C for 3 hours with the casserole lid closed. If you want to give the meat extra colour, bake with the lid open until the desired colour is achieved.

Black Pork Knuckle with Sweet and Sour Sauce

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