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KETO PORK WITH CREAMY GRAVY
30 oz. of pork shoulder or pork roast as desired
1/2 teaspoon of salt
1 bay leaf
5 black peppercorns
2 and a half cups of water
2 teaspoons of dried thyme or dried rosemary
2 garlic cloves
1.5 oz. of fresh ginger
1 tablespoon of olive oil or coconut oil as desired
1 tablespoon of paprika powder
1/2 teaspoon of ground black pepper for taste
1.5 cups of heavy whipping cream
An adequate amount of juices from the roast
Preheat the oven to a 200F then place the meat into a baking pan and add salt as a season to taste.
Add in water in such a way that it covers one-third of the meat alongside other ingredients like bay leaf, peppercorns, and thyme.
Place the meat in the preheated oven and bake for about seven to eight hours then cover with aluminum foil.
Once the meat is cooked, take out of the oven then out of the baking pan but reserve the meat juice in another bowl.
Set the oven to 450F then finely chop the garlic and ginger then place both in a small bowl.
Add in oil, herbs, and pepper to taste then stir everything to combine.
Coat the meat with the garlic mixture then place the meat one more time into a baking dish then into the preheated oven.
Bake for about ten to fifteen minutes until the meat becomes brown in color.
Once cooked, take out of the oven and cut into smaller slices then serve with preferred side dishes.
In other to make the gravy, remove any solids from the reserved pan juice by straining (Gravy).
Boil the juice until it reduces to half Gravy.
Place a pot over medium heat, add in the whipping cream and the juice then boil Gravy.
Decrease the heat to low and simmer for about twenty minutes then serve Gravy.
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