Keto Japanese Curry with Pork

Ingredients

• 1.5 lbs Pork Shoulder (cut into 1-inch cubes)
• 1 medium Onion (chopped)
• 1 medium Carrot (chopped)
• 2 stalks Celery (chopped)
• 1 can Coconut Milk (Full-Fat)
• 2 cups Beef Broth
• 2 tbsp Soy Sauce (Tamari for Gluten-Free)
• 2 tbsp Curry Powder
• 1 tsp Ginger (grated)
• 2 cloves Garlic (minced)
• 1/2 tsp Xanthan Gum
• 4 cups Cauliflower Rice

Instructions

1. 1Place a large, heavy-bottomed pot over medium-high heat (about 375°F / 190°C). Add the 1.5 lbs of pork shoulder, cut into 1-inch cubes, and brown it on all sides. This should take about 5-7 minutes. Once browned, remove the pork from the pot and set it aside.
2. 2Add the 1 medium onion (chopped), 1 medium carrot (chopped), and 2 stalks celery (chopped) to the same pot. Cook, stirring occasionally, until the vegetables have softened, about 6-8 minutes. This is when the vegetables will start to look slightly translucent and feel tender when poked.
3. 3Stir in the 2 tbsp of curry powder, 1 tsp of grated ginger, and 2 cloves of minced garlic. Cook for 1 minute, stirring constantly, until the spices are fragrant. You will smell a strong, pleasant aroma.
4. 4Pour in the 1 can of full-fat coconut milk, 2 cups of beef broth, and 2 tbsp of soy sauce (Tamari for Gluten-Free). Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
5. 5Return the browned pork to the pot. Cover the pot with a lid, reduce the heat to low (about 300°F / 150°C), and let it simmer for 1 hour, or until the pork is very tender and easy to pull apart with a fork. Check occasionally to ensure it's gently simmering, not boiling rapidly.
6. 6In a small bowl, whisk the 1/2 tsp of xanthan gum with a tablespoon of the hot liquid from the pot until smooth. Pour this mixture back into the pot and stir well. Continue to simmer uncovered for 5 minutes, stirring occasionally, until the sauce has thickened to your desired consistency. It should coat the back of a spoon.
7. 7Serve the hot keto Japanese curry over the 4 cups of cauliflower rice.

Substitutions

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