Pork is often referred to as the “other white meat”. Pork can serve as a good source of protein and is often a cheaper alternative to chicken breasts. This is a recipe I invented just based off of an idea. I thought I would pass it along to those interested in gluten free, keto friendly recipes.
1 pork loin
1/4 tsp Garlic
Pinch Onion powder
Squirt of Lemon
Dash of Salt and pepper
Cook on medium heat. Season your fry pan with olive oil and spices (not lemon). Place your pork loin in the pan on top of the spices and fry for about 8 minutes or until browned on the underside. Flip and cook for another 5 minutes until browned on the second side. I usually adjust the seasons before placing the pork loin back down when flipping so both sides are nicely seasoned. Sprinkle on some lemon, maybe 3-4 drops. Serve with your favorite side dishes.
This recipe is great for those of you either on a budget or looking for comfort food dumplings (shu mai) without the flour wrapper. Gluten free!
1 lb ground pork
2 tbsp soy sauce
10 water chesnut slices minced
1 tsp sesame oil
1 tbsp sherry or chinese white wine
5 mushrooms (shitake or button)
2 tbsp minced ginger
2 tsp cornstarch
1 tsp salt
1 tbsp pepper
Mince water chesnuts, scallion, and mushrooms together either in a food processor or by hand. Mix with other ingredients. Ball into 1.5 inch diameter balls and place on ungreased cookie sheet. Cook for 20 minutes at 375 degrees until browned on edges. These can also be steamed in a bamboo steamer, be sure to use some lettuce on the bottom so that they do not stick.
Serve with your favorite dipping sauce. Works well with soy and sugar, peanut sauce, BBQ and honey mustard with horseradish (spicy).
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