Keto Pulled Pork Stew Recipe

Gluten Free
Lunch
Main Dishes
Paleo
4.6/5
(2498 reviews)
Keto Pulled Pork Stew
Zylo Recipes

Description

Imagine a stew, not just any stew, but one deeply rooted in comforting simplicity. At its heart are succulent pork neck bones, slowly simmered to a state of utter tenderness. The magic happens as these bones release their rich marrow and collagen into the broth, creating a velvety texture and an unparalleled depth of flavor that coats your palate with each spoonful.

This isn't a light broth; it's a hearty elixir, coaxed from long, slow cooking, a testament to the transformative power of time and gentle heat. The aroma alone is enough to conjure images of cozy evenings and family gatherings. It speaks of home and hearth, a primal invitation to partake in a nourishing repast.

As the stew simmers, the kitchen fills with an intoxicating fragrance, a blend of savory meatiness and subtle, earthy undertones. The anticipation builds with each passing hour, promising a culinary experience that transcends the ordinary. While this stew embraces a minimalist approach, foregoing the usual medley of vegetables, its versatility shines through.

Consider it a blank canvas, ready to be adorned with your personal touch. Perhaps you're drawn to the delicate sweetness of zucchini, the robust earthiness of broccoli, the gentle nuttiness of cauliflower, or the subtle verdant notes of spinach. Feel free to introduce any combination that appeals to your senses, allowing you to craft a dish that perfectly aligns with your cravings and dietary preferences.

The choice is yours, empowering you to create a symphony of flavors that resonates with your individual taste. But even in its unadorned state, this pork neck bone stew stands as a testament to the beauty of simple ingredients, expertly prepared. It's a celebration of the fundamental flavors of meat and bone, a nod to traditional cooking methods that prioritize depth and richness above all else.

The longer it simmers, the more the flavors meld and intensify, creating a culinary masterpiece that rewards patience and slow, deliberate cooking. This stew isn't just food; it's an experience, a journey for the senses, and a comforting embrace on a chilly day.

Preparation Time

Prep Time
8 min
Cook Time
1 h 20 min
Total Time
1 h 28 min

Nutrition Information

Per 1 8 fl oz serving
C
Calories
400 Kcal

C
Carbs
10 g
Fi
Fiber
3 g
Sugar
5 g

P
Protein
35 g

C
Fats
25 g
Saturated Fats 8 g
Unsaturated Fats 15 g

Cholestrol 90 mg
Sodium 700 mg
Potassium 600 mg
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Ingredients

    1.
    Pork Neck Bones
    Pork Neck Bones
    1-½ pound
    2.
    Salt
    Salt
    ¼ teaspoon
    3.
    Black Pepper, Ground
    Black Pepper, Ground
    ¼ teaspoon
    4.
    Nutmeg Ground
    Nutmeg Ground
    ¼ tsp
    5.
    Rosemary, Dried
    Rosemary, Dried
    ¼ teaspoon
    6.
    Onion Powder
    Onion Powder
    ¼ teaspoon
    7.
    Garlic
    Garlic
    3 clove
    8.
    Olive Oil
    Olive Oil
    3 teaspoon
    9.
    Chicken Broth
    Chicken Broth
    1 cup
    10.
    Apple Cider Vinegar
    Apple Cider Vinegar
    1-½ teaspoon
    11.
    Bay Leaf
    Bay Leaf
    1 gram
    12.
    Tomato Paste
    Tomato Paste
    2 tablespoon
    13.
    Chicken Broth
    Chicken Broth
    1 cup

Instructions

    1.
    Place whole pork neck bones in a cast iron double boiler or a large soup pot. Sprinkle with salt, pepper, nutmeg, rosemary, and onion powder. Crush the garlic cloves and add them to the pot. Drizzle olive oil over all ingredients. Set the stove to medium heat and stir the neck bones to coat them in oil and spices. Use tongs to occasionally rotate the neck bones for even searing until golden brown. Cover the pot between rotations to trap the fat.
    2.
    Once the neck bones are golden brown, pour in the initial amount of chicken broth and apple cider vinegar. Add 2 whole bay leaves to the broth. Cover the pot and reduce heat to low. Let the pork cook for up to 1 hour, or until the meat easily slides off the bones. Cook longer if needed.
    3.
    Use tongs to pull the meat off the bones, shredding and chunking it into smaller pieces. Alternatively, remove the pork, debone it, and return the meat to the pot. Discard the neck bones or save them for making broth. Remove any large, unappetizing pieces of fat.
    4.
    With the stove still on low heat, stir in the tomato paste and the remaining chicken broth. Cover the pot and increase the heat to bring the stew to a boil.
    5.
    Once boiling, reduce to a strong simmer and remove the lid. Cook uncovered, stirring occasionally, until the liquid reduces to a thick stew, about 15-20 minutes. Remove the bay leaves before serving.