This pork back recipe is very easy to cook with just a few minutes of preparation. You only need a piece of pork back, some butter or olive oil & seasonings. In addition, you can make a delicious sauce from the meat juice and the meat even tastes great when eaten cold after cooking.
0.5teaspoonsCayenne pepperchili powder works as well, but is spicier
Instructions
First, preheat your oven to 120°C (248°F) and put the pork back onto a baking tray with baking paper
In the meantime, put the butter into a small microwave-suited bowl and melt it in the microwave. It takes about 15-20 seconds at 900W and the butter should not be too hot to touch it.
Skip this step if you use olive oil
Then, add all seasonings to the butter and mix them in with a spoon
Now, pour the butter/seasoning mixture onto the pork back and use your hands to spread it. Make sure that the complete surface of your pork back is covered. Do it fast if you took the meat right out of the fridge, because then the butter will solidify again on its cold surface area
Finally, put the baking tray into the oven and cook the pork back for about 3 hours
Recipe Notes
You can check if the pork back is done to your preference by using a meat thermometer.
If the core temperature reaches 70-75°C (158-167°F) the meat is medium-well. If its core temperature reaches 80-85°C (176-185°F) it is well done, but not as tender anymore.
In addition, you may also use the juice from the baking tray to make a delicious gravy sauce or simply pour it over the vegetables you may have made as a side dish.
For a sauce, simply fry 2 onions with butter in a pan (until golden brown), then pour in the meat juice and let everything cook until it is reduced to your desired thickness.
If you don't want to use onions, replace them with 100ml (about 3oz) cream in order to get thickness to the sauce.
Avocado Deviled Eggs - With Parmesan Cheese & Cayenne Pepper
These avocado deviled eggs with parmesan cheese are super easy to prepare in under 30 minutes. They are an awesome snack, side dish or appetizer and perfectly suited for keto and low carb diets. In addition, they are extremely satiating and nutrient dense with their high amount of healthy fats from the avocado and micro nutrients from the eggs.
First, boil the eggs in a pot for about 10 minutes until solid and chill them with cold water afterwards. Make sure that all eggs are completely covered with water while cooking
Next, peel the eggs and cut them in half
Take out the egg yolks, put them into the container of your food processor..
..and keep the hollowed egg whites on a cutting board or big plate
Then, add the avocado, Parmesan cheese, remoulade and all seasonings to the yolks
Now, mix / mince everything in the food processor for 1-2 minutes until it is a homogeneous mixture
Finally, use a spoon to stuff the egg whites with the mixture
Recipe Notes
Tip: If you make sure to cool the eggs down completely it is very easy to remove the yolks. Simply turn one egg half after another with the yolk side down, squeeze gently and the yolk should pop right out.
Keto Egg Muffins - With Avocado, Parmesan & Mushrooms
These keto egg muffins with avocado, mushrooms & Parmesan cheese make an awesome dish for meal prepping. Just prepare a batch and have them for breakfast, lunch at work or as a snack. They are very satiating, nutritious and perfect for low carb diets. In addition, it only takes about 20 minutes and pretty low effort to prepare them.
In the meantime, mix all ingredients in a bowl with a hand mixer or eggbeater
Then, pour the mixture directly from the bowl into muffin molds or a muffin tray or use a ladle to pour it in
Finally, bake the muffins for about 20 minutes until they are solid and let them cool down for 10 minutes afterwards.
You can use a chopstick to test if they are done, by sticking it into a muffin and pulling it out again. If there are no wet residues on the chopstick, the muffins are done.
