Keto pork skewers with mash and salsa verde

Hello, vibrant green salsa verde! Come and join us at the table! This meal comes together in a New York minute, and will leave everyone happy and satisfied. Bonus: It’s Ketotastic, and effortlessly stunning. What more can you want?
Hello, vibrant green salsa verde! Come and join us at the table! This meal comes together in a New York minute, and will leave everyone happy and satisfied. Bonus: It’s Ketotastic, and effortlessly stunning. What more can you want?
USMetric
4 servingservings

Ingredients

Pork skewers
  • 1 lb 450 g pork shoulder, in slices
  • ½ tablespoon ½ tablespoon ranch seasoning
  • 1 teaspoon 1 teaspoon sea salt
  • 1 tablespoon 1 tablespoon butter or olive oil
Cauliflower mash
  • 1½ lbs 650 g cauliflower
  • 513 oz. 150 g butter
  • 2 oz. 50 g grated parmesan cheese
  • salt and pepper
Salsa Verde
  • 623 tablespoons 100 ml fresh parsley, finely chopped
  • 313 tablespoons 50 ml fresh cilantro or fresh basil, finely chopped
  • 2 2 garlic clovegarlic cloves
  • ½ ½ lemon, the juice
  • 313 tablespoons 50 ml small capers
  • 23 cup 150 ml olive oil
  • 1 teaspoon 1 teaspoon sea salt
  • ½ teaspoon ½ teaspoon ground black pepper

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Place the ingredients for the sauce in a beaker and mix for 1-2 minutes with an immersion blender.
  2. Cut the pork shoulder slices in inch-thick pieces lengthwise. Sprinkle the ranch seasoning on the meat. Season with extra salt if your seasoning is low-sodium. Place on wooden skewers cut to fit your frying pan.
  3. Heat up oil or butter in the pan and fry the skewers for a few minutes on all sides until fully cooked.
  4. Divide the cauliflower into florets. You can also include the stem, cut into smaller pieces.
  5. Boil the cauliflower in lightly salted water for a few minutes or until soft, but still retaining shape.
  6. Drain the water. If you want a firmer mash, place the cauliflower in a clean kitchen towel and squeeze out the remaining water.
  7. Place the cauliflower in a mixer or food processor and mix it with butter and parmesan cheese.
  8. Season with salt and pepper and add more butter or olive oil if you like.

Tip!

Skip the parmesan cheese for a dairy-free version of this meal.

You could also add a little onion to the salsa for extra bite.

If you want to vary the flavoring of the meat, try mixing ½ tablespoon paprika powder, ½ tablespoon onion powder, 1 teaspoon ground black pepper, 1 teaspoon salt, 1 pinch of cumin and 1 pinch of cinnamon. This works great for all kinds of grilled of fried pork dishes.

One Comment

  1. Stephanie
    This was my husbands favorite recipe I've made from this site yet. I will say.. this is not salsa verde. That implies that it's going to be some sort of Mexican-inspired green chile or tomatillo sauce. It is not. It's more like a chimichurri. However, it's delicious.

    I sliced up a pork shoulder roast for this and I think the skewers are completely unnecessary. I just fried the chops on a flat griddle, that allowed them to dissipate liquid and get a great crust. I have been testing out frozen cauliflower mashes and I used a "loaded baked potato" one for this. It was great, but I can't speak to the mash recipe listed here.

    This was a favorite and I will make it over and over! It was even great as leftovers.

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