Keto Spicy Pork with Kale Garlic
- 1 lb. pork shoulder
- ¼ lb. pork rind
- 5 teaspoons minced garlic
- 2 shallots
- ¼ cup red chilies
- 2 lemon grasses
- 2 lime leaves
- 1 bay leaf
- 2 cups water
- ½ cup coconut milk
- 2 cups chopped kale
- 2 tablespoons extra virgin olive oil
- Place red chilies in a pan then pour water to cover. Bring to boil.
- Reduce the heat and cook until the red chilies are wilted.
- Remove the red chilies from heat and strain the water.
- Transfer the red chilies to a food processor then add 3 teaspoons minced garlic and shallots then process until smooth. Set aside.
- Cut the pork shoulder and pork rind into cubes then place in a skillet.
- Add the spice mixture to the skillet then pour water over the pork.
- Season the pork with lemon grasses, kaffir lime leaves, and bay leaf then bring to boil.
- Once it is boiled, reduce the heat and cook the pork until tender. The gravy will be reduced into half.
- In the meantime, preheat another skillet and pour extra virgin olive oil into it.
- Stir in minced garlic to the skillet then sauté until aromatic and wilted.
- Next, add chopped kale to the skillet then sauté until wilted.
- Remove the sautéed kale from heat then set aside.
- When the pork is tender, pour coconut milk over the pork then bring to a simmer.
- Transfer the cooked pork to a serving dish then serve with sautéed kale.
- Enjoy warm.
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