Keto pork skewers with cauliflower mash and chimichurri. A quick and easy-to-make keto lunch or dinner, also great your weekly for meal prep. You can fry your skewers on the stovetop, or fire up the grill.

2 Servings

Ingredients

Green sauce

• 14 g (210 ml) fresh parsley, finely chopped
• 2 tbsp small capers
• 1⁄2 tsp sea salt
• 1⁄4 tsp ground black pepper
• 1 garlic clove
• 11⁄2 tbsp fresh cilantro or fresh basil, finely chopped
• 1⁄4 lemon, the juice
• 80 ml olive oil

Pork skewers

• 220 g pork shoulder, in slices
• 1⁄4 tbsp ranch seasoning
• 1⁄2 tsp sea salt
• 1⁄2 tbsp butter or olive oil

Cauliflower mash

• 325 g cauliflower
• 28 g butter
• 60 ml (20 g) shredded Parmesan cheese
• salt and pepper

Instructions

1. Place the ingredients for the sauce in a beaker and mix for 1-2 minutes with an immersion blender. You can also use a food processor.
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 it into smaller pieces. Boil the cauliflower in lightly salted water for a few minutes or until soft, but still retaining shape.
5. Drain the water. If you want a firmer mash, place the cauliflower in a clean kitchen towel and squeeze out the remaining water.
6. Place the cauliflower in a bowl with the butter and parmesan cheese, blend with an immersion blender. You can also use a food processor. Season with salt and pepper and add more butter or olive oil if you like.

Tips

• Skip the parmesan cheese for a dairy-free version of this meal.
• You could also add a little onion to the chimichurri for extra bite.
• If you want to vary the flavoring of the meat, try mixing 1⁄2 tablespoon