Pork roast-meat as I like it! (recipe)
Pork roast-meat as I like it! (recipe) | |
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Name | Pork roast-meat as I like it! |
Ingredients | Pork • Garlic • Rosemary • Cloves • Dried thyme • Olive oil • Black pepper • Salt • Onions • Onion |
Cooktime (in hours) | 2 |
Preptime (in hours) | 0.5 |
Totaltime (in hours) | 2.5 |
Keto friendliness | Keto friendly |
Calories | 1053.7 |
Fat | 68.8 |
Protein | 98.4 |
Carbohydrate | 6.4 |
Fiber | 2.3 |
Net carbohydrates | 4.1 |
Sugar | 0.8 |
Saturated fat | 16.6 |
Cholesterol (mg) | 286.7 |
Sodium | 204.1 |
Yield | 6-8 portions |
Reviewaggregate |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Pork roast-meat as I like it! (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.
Pork roast-meat as I like it! (recipe) image(external)
Recipe instructions
- First cut the garlic into sticks. Pierce the meat with thin knife an put into holes garlic sticks, rosemary leaves and cloves to cover the whole roast-meat.
- Season with salt, pepper and thyme all over the roast-meat, cover with olive oil and put the whole peeled onion aside. If you have surplus of clove, stick them into onion.
- Put the whole pot into hot oven (220 8C). The best is to have a clay pot. Bakeit for 2 hours (usually: 1 kg=1 hour).
- When ready, remove the bones (if any), cut the meat across and serve.
- If you decide to have it cold, wait until cools and cut into thin pieces.
- Serve with baked potato you cam bakewit the roast meat, but than put the potato 40 minutes before end.
- Important to know: change temperature during baking: first 30 minutes on 220 8C, than 1 hour on 180 8C, and than again on 220 8C Don t eat the onion, just throw it away. You can also make sauce from dripping.
Food tags
Pork, Meat, European, Very Low Carbs, High Protein,, Easy
- For further details on KetoMeter, read the Free Keto Diet E-book and explore the Keto Meter Guide.
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Time:
Prep Time in Hours and Mins:2H30M
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Contributors: Prab R. Tumpati, MD