Currywurst Style Chicken Hearts

Currywurst Style Chicken Hearts

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Currywurst Style Chicken Hearts
These currywurst style chicken hearts taste delicious and are easy to prepare, too. They need some passive cooking time but become nicely tender this way. In addition, the recipe also works with nearly any type of sausage.
Currywurst Style Chicken Hearts
Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 45 minutes
Servings
Change Units
Ingredients
Seasonings
Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 45 minutes
Servings
Change Units
Ingredients
Seasonings
Currywurst Style Chicken Hearts
Instructions
  1. First, cut the chicken hearts lengthwise in half
    Chicken Heart Halves
  2. In the meantime, heat up a pan with your preferred fat for frying to medium heat
    Heating Fatback in Pan
  3. When the pan is hot, add the chicken hearts to the pan and the curry powder on top
    Chicken Hearts & Curry in Pan
  4. Wait for about 30 seconds, then stir everything. Next, fry the chicken hearts for 3-5 minutes while stirring, until they become slightly crispy and brown
  5. Now, add the butter. When it is melted, also add the tomato paste, all other seasonings & the water and stir until everything is mixed
  6. Finally, set the plate to low heat and let everything cook for about 45 minutes while stirring occasionally, until the liquid is reduced to a sauce
    Cooking Currywurst Sauce

Nutrition Facts
Serving Size 285g

% Macronutrients
Amount Per Serving
Calories 529.53kcal
from Fat 408.69kcal 77%
from Protein 100.88kcal 19%
from net. Carb 16.76kcal 3%
from Fiber 3.2kcal 1%
% Daily Value*
Total Fat 45.41g 27%
Carbohydrate (Netto) 4.19g 17%
Fiber 1.6g 5%
Protein 25.22g 25%

*Percent Daily Values are based on a 2,000 calorie ketogenic diet (75% fat, 20% protein, 5% net.carbs). Your daily values may be higher or lower depending on your calorie needs and goals.

 

Oven Baked Pork Back – Easy Slow Cooked Pork Back

Oven Baked Pork Back

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Oven Baked Pork Back - Easy Slow Cooked Pork Back
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.
Oven Baked Pork Back
Prep Time 3 minutes
Cook Time 3-4 hours
Servings
people
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Ingredients
  • 1.4 kg pork back one piece, also called pork loin
  • 30 gram butter alternitavely olive oil
Seasonings
Prep Time 3 minutes
Cook Time 3-4 hours
Servings
people
Change Units
Ingredients
  • 1.4 kg pork back one piece, also called pork loin
  • 30 gram butter alternitavely olive oil
Seasonings
Oven Baked Pork Back
Instructions
  1. First, preheat your oven to 120°C (248°F) and put the pork back onto a baking tray with baking paper
  2. 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
  3. Then, add all seasonings to the butter and mix them in with a spoon
  4. 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
    Pork Back with Butter & Seasonings
  5. Finally, put the baking tray into the oven and cook the pork back for about 3 hours
    Pork Back in Oven
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.

Nutrition Facts
Serving Size 358g

% Macronutrients
Amount Per Serving
Calories 531.97kcal
from Fat 165.33kcal 31%
from Protein 366.64kcal 69%
from net. Carb 0kcal 0%
% Daily Value*
Total Fat 18.37g 11%
Carbohydrate (Netto) 0g 0%
Protein 91.66g 92%

*Percent Daily Values are based on a 2,000 calorie ketogenic diet (75% fat, 20% protein, 5% net.carbs). Your daily values may be higher or lower depending on your calorie needs and goals.

Easy Pulled Pork – Braised Pork Neck With Onion Gravy

Braised Pork Neck with Onion Gravy

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Easy Pulled Pork - Braised Pork Neck With Onion Gravy
This is my foolproof, super easy pulled pork recipe for which you don't even need a smoker or barbecue grill. It is simply a matter of searing the meat in a pot and braising it for a few hours until most of the water is evaporated. In addition to that, the onion gravy sauce that is prepared with the meat stock really tops it off.
Braised Pork Neck with Onion Gravy
Prep Time 5 minutes
Cook Time 20 minutes
Passive Time 4 hours
Servings
people
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Ingredients
Pork Neck
Sauce
Prep Time 5 minutes
Cook Time 20 minutes
Passive Time 4 hours
Servings
people
Change Units
Ingredients
Pork Neck
Sauce
Braised Pork Neck with Onion Gravy
Instructions
Pork Neck
  1. First, melt the coconut oil in a medium-big pot on medium heat and sear the pork neck in it on each side, for about 5 minutes in total
  2. Next, pour about 3-5 liters of water into the pot. Add enough water to cover the meat, then add about 1/3 to 1/2 of that volume of water on top. So, if you need 3 liters to cover the meat, add 1 to 1.5 liters on top
  3. Now, add the salt, pepper & cumin and put a lid on the pot, but leave a small gap so the water is able to evaporate
  4. Let the pork neck cook on low-medium heat for 4-5 hours until you have 400-500 milliliter of water left and the meat is tender. Then, you can turn the plate off. Make sure to flip the meat 2-3 times within the last 2 hours, if it is not completely covered with water anymore
    Braised Pork Neck in Pot
Sauce
  1. When the pork neck is done, melt the butter in a pan on low-medium heat. Then, add the onions and fry them for 5-10 minutes until they become golden brown
    Frying Onions in Butter
  2. Now, add salt, pepper & -if you like- a minced garlic clove and fry everything for about 1 minute while stirring
  3. Next, add about 400 milliliter of meat stock from the pot with the pork neck to the pan in order to deglaze the onions
    Deglazing Onions with Meat Stock
  4. Finally, let everything cook for 10-15 minutes while stirring occasionally until you have a sauce of your desired thickness. In the meantime, cover the pot containing the meat with a lid to keep it warm
    Reducing Onion Gravy Sauce with Meat Stock
Recipe Notes

The method in this recipe works with nearly any type of meat, but best with cuts that contain fat & some gristle like beef shank or ham hock.

You may also enhance the sauce by deglazing the onions with red wine and let it cook for a minute before adding the meat stock.

Pulled Pork Neck with Onion Gravy Close Up
Pulled Pork Neck with Onion Gravy Close Up
Nutrition Facts
Serving Size 520g

% Macronutrients
Amount Per Serving
Calories 752.89kcal
from Fat 528.57kcal 70%
from Protein 206.48kcal 27%
from net. Carb 17.84kcal 2%
% Daily Value*
Total Fat 58.73g 35%
Carbohydrate (Netto) 4.46g 18%
Protein 51.62g 52%

*Percent Daily Values are based on a 2,000 calorie ketogenic diet (75% fat, 20% protein, 5% net.carbs). Your daily values may be higher or lower depending on your calorie needs and goals.