1001 Low-Carb Recipes: Hundreds of Delicious Recipes From Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back (102 page)

4 cloves garlic, crushed

cup (8 g) Splenda

½ teaspoon blackstrap molasses

1½ teaspoons grated fresh ginger

Preheat the oven to 325°F (170°C, or gas mark 3).

Put the pork chops in a large resealable plastic bag.

Combine the soy sauce, garlic, Splenda, molasses, and ginger, mixing them in a blender for a second or two if possible.

Reserve some marinade for basting, and pour the rest into the bag with the pork. Seal the bag and let it sit for 20 minutes or so, turning once.

Remove the pork from the marinade. Place the chops in a shallow roasting pan and bake for 60 to 90 minutes or until cooked through. Brush once or twice with the reserved marinade, using a clean utensil each time.

Yield:
4 or 5 servings

If you were to eat all the marinade, each serving would have 7 grams of carbohydrates, but you don’t, so figure 2 or 3 grams of carbohydrates, a trace of fiber, and 25 grams of protein.

This marinade works well with a pork roast, too, but of course it will take longer to roast.

This dish uses caribbean-style seasonings!

1½ (680 g) pounds pork shoulder steaks

1 teaspoon ground allspice

¼ teaspoon ground nutmeg

½ teaspoon dried thyme

teaspoon cayenne

2 tablespoons (30 ml) olive oil

¼ cup (40 g) chopped onion

¼ cup (60 ml) lime juice

¼ cup (60 ml) chicken broth

1 teaspoon Splenda

3 cloves garlic, minced

Put the pork steaks on a big plate. Mix together the allspice, nutmeg, thyme, and cayenne, and sprinkle the mixture over both sides of the pork. Let the steak sit for 30 to 45 minutes.

Heat the olive oil in a big, heavy skillet over medium heat and throw in the pork steaks. Give them 6 or 7 minutes per side—you want them golden on the outside and just cooked through on the inside. Remove to a plate and cover with a spare pot lid to keep warm.

Throw the onion in the skillet and sauté it until it’s just translucent. Add the lime juice, chicken broth, Splenda, and garlic. Turn up the heat and boil the sauce hard until it’s reduced by about half. Pour over pork and serve.

Yield:
2 to 3 servings

Assuming 3, each will have 30 g protein; 5 g carbohydrate; 1 g dietary fiber; 4 g usable

1½ pounds (680 g) pork shoulder steaks

1 whole jalapeno, minced

¼ cup (60 ml) olive oil

2 tablespoons (30 ml) lemon juice

2 cloves garlic, crushed

¼ teaspoon cumin

1 teaspoon adobo seasoning (Look for this in the spice aisle.)

Simply stir together everything but the pork. Put the pork on a plate with a rim—a glass pie plate is ideal. Reserve some marinade for basting and pour the rest over it. Turn the steaks over once or twice to coat and let the steaks sit for at least 30 minutes before grilling.

Grill over a medium charcoal or gas fire, holding down flare-ups with a squirt bottle, for 8 to 10 minutes per side. Baste once or twice during cooking with the reserved marinade, using a clean utensil each time.

Yield:
3 servings

Each serving will have 2 grams carbohydrate, a trace of fiber, and 30 grams of protein.

I’ve always loved apples and pork together, and the mustard just makes the whole thing better!

1 pound (455 g) pork shoulder steaks

¼ cup (60 ml) cider vinegar

2 tablespoons (3 g) Splenda

1 clove garlic

2 teaspoons soy sauce

½ teaspoon grated ginger

2 teaspoons spicy brown mustard

Place the pork steaks on a plate with a rim. Mix together everything else, reserving some marinade for basting, and pour the rest over the steaks. Turn the steaks once or twice to coat and let them sit for 30 minutes or so. Meanwhile, get a grill going.

Okay, fire’s ready! Grill over a medium gas grill or well-ashed coals for about 8 to 10 minutes per side, basting several times with the reserved marinade and using a clean utensil each time. If you like, you can boil any leftover reserved marinade and pour it over the steaks before serving.

Yield:
2 servings

Each serving will have 5 grams of carbohydrate, a trace of fiber, 30 grams of protein.

8-ounce (225 g) pork shoulder steak, ½ inch (1.3 cm) thick

cup (25 g) crushed barbecue-flavor pork rinds

1 to 2 tablespoons (15 to 30 ml) oil

Coat both sides of the pork steak with the crushed pork rinds. (It’s easiest to spread the crushed pork rinds on a plate and press each side of the pork steak into them.) Heat the oil in a heavy skillet over medium-high heat and sauté the steak until it’s crisp on both sides and cooked through—about 7 minutes per side.

Yield:
1 or 2 servings

There are no carbohydrates or fiber here at all, and the whole steak will have about 45 grams of protein.

This is not exactly authentic, because the pork isn’t battered and fried. Still, it tastes great! And it’s far lower-carb than Sweet and Sour from a Chinese restaurant. If it feels strange to you not to serve this stir-fry over something, there’s no reason not to make some cauliflower “rice” to serve with it.

12 ounces (340 g) boneless pork loin, cut into thin strips

3 tablespoons (45 ml) rice or cider vinegar

1½ tablespoons (2 g) Splenda

3 tablespoons (35 g) canned, crushed pineapple in juice

1 teaspoon soy sauce

¼ teaspoon blackstrap molasses

½ teaspoon minced garlic

3 tablespoons (45 ml) oil

½ medium green pepper, cut into squares

½ medium onion, sliced

Guar or xanthan

Mix together the vinegar, Splenda, pineapple, soy sauce, molasses, and garlic and set it by the stove.

Heat the oil in a wok or large skillet over highest heat. Add the pork and stir-fry until it’s half-done. Add the peppers and onions and keep stir-frying. When all the pink is gone from the pork, add the vinegar mixture and stir. Let the whole thing simmer for a couple of minutes, stirring once or twice, until the vegetables are tender-crisp. Thicken the pan juices just a touch with guar or xanthan and serve.

Yield:
2 or 3 servings

Assuming 2 servings, each will have 11 grams of carbohydrates and 1 gram of fiber, for a total of 10 grams of usable carbs and 36 grams of protein.

Each serving also packs 782 mg of potassium!

I hear from lots of people that they miss Chinese food, so here’s a Chinese restaurant favorite, de-carbed. Low-carb tortillas stand in here for mu shu pancakes, and they work fine. If you want to de-carb this even further, just eat it with a fork and forget the tortillas.

8 ounces (225 g) boneless pork loin, sliced across the grain and then cut into matchsticks

3 eggs, beaten

Peanut oil

½ cup (35 g) slivered mushrooms

1 cup (70 g) shredded napa cabbage

3 scallions, sliced

1 cup (50 g) bean sprouts

3 tablespoons (45 ml) soy sauce

2 tablespoons (30 ml) dry sherry

4 low-carb tortillas

Hoisin Sauce (page 464)

First, in a wok or heavy skillet over high heat, scramble the eggs in a few tablespoons of the peanut oil until they’re set but still moist. Remove and set aside.

Wipe the wok out if there’s much egg clinging to it. Add another ¼ cup (60 ml) or so of peanut oil and heat. Add the pork and stir-fry until it’s mostly done. Add the mushrooms, cabbage, scallions, and sprouts, and stir-fry for 3 to 4 minutes. Add the eggs back into the wok and stir them in, breaking them into small pieces. Now add the soy sauce and sherry, and stir.

To serve, take a warmed, low-carb tortilla and smear about 2 teaspoons of Hoisin Sauce on it. Put about a quarter of the stir-fry mixture on the tortilla and wrap it up.

Yield:
2 servings

Each with 11 grams of carbohydrates and 3 grams of fiber, for a total of 8 grams of usable carbs and 27 grams of protein (Analysis does not include low-carb tortillas or hoisin sauce.)

Make sure you have everything cut up and ready to go before you cook, and this recipe will be a breeze.

This is so good and so versatile! Use the strips for a salad or an omelet or just wrap them up in low-carb tortillas with a little salsa and sour cream.

1 pound (455 g) boneless pork loin

1 to 2 tablespoons (15 to 30 ml) oil

1½ teaspoons chili powder