Pork Skewers with Cauli Mash and Salsa Verde

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Looking for a new weeknight favorite? Here's a flavorful pork skewer served with cauliflower mash and a vibrantly green sauce to brighten your day. Moderate low carbModerate low carb80% Fat13% Protein6% Carbs6 g carbs / serving Easy 10 + 20 m10 minutes preparation20 minutes cooking time
Moderate low carbModerate low carb80% Fat13% Protein6% Carbs6 g carbs / serving Easy 10 + 20 m10 minutes preparation20 minutes cooking time

Looking for a new weeknight favorite? Here’s a flavorful pork skewer served with cauliflower mash and a vibrantly green sauce to brighten your day.

Ingredients

4 servingservings
USMetric
Pork skewers

  • 1 lb 450 g pork shoulder, in slicespork shoulders, in slices
  • ½ tablespoon ½ tablespoon ranch seasoning
  • 1 teaspoon 1 teaspoon sea salt
  • 1 tablespoon 1 tablespoon butter or olive oil
Cauli mash

  • 23 oz. 650 g cauliflower
  • 13 lb 150 g butter
  • 2 oz. 55 g grated parmesan cheese
  • salt and pepper
Salsa Verde

  • 6¾ 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

Print recipe
NutritionModerate low carb80% Fat13% Protein6% Carbs6 g carbs / serving

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. Pad the ranch seasoning on the meat. Sprinkle with extra salt if your seasoning doesn’t already contain salt. 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.

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.

Meal plans

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