Keto Porkolt with Radish Noodles

Ingredients

• 2 lbs Pork shoulder, cubed
• 2 large Onion, chopped
• 3 cloves Garlic, minced
• 3 tbsp Sweet paprika
• 2 tbsp Tomato paste
• 2 cups Beef broth
• 2 tbsp Coconut aminos
• 2 tbsp Bacon grease
• 1 lb Radishes
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Heat the 2 tbsp of bacon grease in a large Dutch oven or heavy-bottomed pot (at least 6-quart capacity) over medium-high heat (375-400°F / 190-205°C). Add the 2 lbs of cubed pork shoulder and sear for 5-7 minutes, turning occasionally, until well browned on all sides.
2. 2Remove the browned pork shoulder from the pot and set it aside. Add the 2 large chopped onions to the pot and cook over medium heat (325-350°F / 160-175°C) for 8-10 minutes, stirring occasionally, until they are softened and translucent. Add the 3 cloves of minced garlic and cook for 1 minute more, stirring, until fragrant.
3. 3Stir in the 3 tbsp of sweet paprika and the 2 tbsp of tomato paste. Cook for 1 minute, stirring constantly, until the mixture is fragrant and deep red.
4. 4Return the seared pork shoulder to the pot. Pour in the 2 cups of beef broth and the 2 tbsp of coconut aminos. Stir in the 1 tsp of salt and the 0.5 tsp of black pepper. Bring the mixture to a boil over high heat (212°F / 100°C), then reduce the heat to low, cover the pot tightly, and simmer gently for 2 hours.
5. 5The stew is done when the pork is very tender and easily pulls apart with a fork.
6. 6While the porkolt is simmering, prepare the 1 lb of radishes. Using a spiralizer or julienne peeler, transform the radishes into thin, noodle-like strands.
7. 7Ladle the hot Keto Porkolt over the prepared radish noodles and serve immediately.

Substitutions

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