Keto Pork & Kohlrabi Stew

Ingredients

• Pork shoulder, whole

  Fresh, separable lean and fat, raw

  20 oz or 567g

• Clarified Butter

  Ghee - Trader Joe's

  6 tsp or 30g

• Onion powder

  Spices

  2 tsp or 5g

• Chicken broth

  Soup, canned, ready-to-serve

  3 cup or 720g

• Paprika

  Spices

  2 tsp or 4g

• Allspice

  Spices, ground

  ⅛ tsp or 0.3g

• Caraway seed

  Spices

  ⅛ tsp or 0.3g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 dash or 0.1g

• Kohlrabi

  Raw

  4 cup or 540g

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Heavy whipping cream

  Fluid

  ½ cup, fluid or 119g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Chives

  Raw

  2 tbsp chopped or 6g

Directions

1. Separate egg yolks from the whites and set aside. Save egg whites for another recipe.
2. Using a paper towel, pat dry the pork and season with salt and pepper from both sides. Cut into medium-large chunks, about 1 - 1 ½ inch (2-4 cm) thick.
3. Grease a large heavy-bottom pot or Dutch oven with ghee and heat over a medium-high heat. Once hot, add the pork. Add the spices: paprika, onion powder, caraway and allspice. Cook over a medium-high heat for a few minutes, until browned from all sides. Then, pour in the broth and bring to a boil. Once boiling, reduce the heat to low and cover with a lid. Cook for 1 hour and 15 minutes or until the pork is tender. Check every 20 minutes and add water if needed.
4. Meanwhile, peel and slice the kohlrabi into ½ inch (1 cm) pieces. Once the pork is tender, add the kohlrabi slices and cover with a lid. Cook until tender, for about 30 minutes.
5. Slice the zucchini into ½ inch (1 cm) pieces. After the kohlrabi has been cooked for 30 minutes, add the zucchini slices to the pot and cook for another 10 minutes.
6. Finally, prepare the creamy egg mix for thickening the sauce. Whisk all the egg yolks with heavy cream. When the zucchini is tender, slowly pour in the egg & cream mix wile stirring. Cook for about a minute and then, turn off the heat. Season with more salt and pepper to taste. Add freshly chopped parsley or chives. Serve warm or let it chill and refrigerate for up to 5 days or freeze it in batches and store for up to 3 months.

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