A Taste of Home: My Keto Pork & Kohlrabi Stew
There’s nothing quite like a recipe that transports you back to childhood. This hearty pork and kohlrabi stew is my low-carb spin on a dish my mom used to make with vegetables straight from her garden. It’s pure comfort in a bowl, with tender pork and a rich, savory broth. The best part? It’s exceptionally high in potassium and magnesium, making it the perfect delicious defense against the dreaded keto-flu. Get ready for a new family favorite!
Ingredients
• 1.3 pounds / 600 g boneless pork shoulder
• 1 teaspoon fine sea salt, or to taste
• Freshly ground black pepper
• 2 tablespoons / 30 g / 1.1 oz ghee or other healthy cooking fat
• 2 teaspoons paprika
• 2 teaspoons onion powder
• 1/2 teaspoon caraway seeds
• 1/8 teaspoon ground allspice
• 3 cups / 720 ml bone broth, vegetable stock, or chicken stock
• 2 medium kohlrabi or turnips, about 1.3 lb / 600 g
• 2 medium zucchini, sliced, about 0.9 lb / 400 g
• 4 egg yolks
• 1/2 cup / 120 ml heavy whipping cream or full-fat coconut milk
• 2 tablespoons freshly chopped parsley or chives, for garnish
Instructions
1. Pat the pork shoulder dry with a paper towel, cut into 1 to 1.5-inch chunks, and season generously with salt and pepper.2. Heat the ghee in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the pork chunks, paprika, onion powder, caraway seeds, and allspice. Sear the pork for a few minutes until browned on all sides.3. Pour in the broth and bring to a boil. Reduce the heat to low, cover with a lid, and simmer for 1 hour and 15 minutes, or until the pork is fork-tender. Check occasionally and add a splash of water if the liquid reduces too much.4. While the pork cooks, peel and slice the kohlrabi and zucchini into 1/2-inch thick pieces.5. Once the pork is tender, add the sliced kohlrabi to the pot. Cover and cook for 25 to 30 minutes, until the kohlrabi is tender. Add the zucchini and cook for another 10 minutes.6. In a small bowl, whisk together the egg yolks and heavy cream to create the thickener.7. Once the zucchini is tender, slowly pour the egg yolk mixture into the stew while stirring constantly. Cook for one more minute to allow the sauce to thicken, then turn off the heat.8. Adjust seasoning with salt and pepper to taste. Garnish with fresh parsley or chives and serve warm.
Nutritional Information
• MAKES: 4 servingsPREPARATION TIME: 20 minutesCOOKING TIME: 2 hoursNUTRITION FACTS PER SERVING:Total Carbs: 15.7 gFiber: 7.1 gNet Carbs: 8.6 gProtein: 39.2 gFat: 39.2 gEnergy: 571 kcalMACRONUTRIENT RATIO: Carbs (6%), Protein (29%), Fat (65%)
Pro Tips
• To prevent the egg yolks from scrambling, slowly whisk a ladle of the hot stew broth into the egg-cream mixture before pouring it all back into the pot. This is called tempering.
• This stew tastes even better the next day! Make a big batch and store it in an airtight container in the fridge for up to 4 days for easy, delicious keto meals.
• For a hands-off approach, use a slow cooker. Place all except the kohlrabi, zucchini, and thickener in the cooker. Cook on high for 4-5 hours. Add the vegetables in the last 2 hours, and stir in the egg-cream mixture just before serving.
• No kohlrabi? No problem. Turnips are an excellent low-carb substitute and work beautifully in this recipe.
FAQ
Q: What can I use as a substitute for kohlrabi in this stew
A: If you don’t have kohlrabi, turnips are an excellent low-carb substitute that works beautifully in this recipe.
Q: Can I make this keto pork stew in a slow cooker
A: Yes, for a hands-off approach, place the pork, seasonings, and broth in a slow cooker on high for 4-5 hours. Add the kohlrabi and zucchini during the last 2 hours of cooking, and stir in the egg-cream mixture just before serving.
Q: How do I prevent the egg yolks from scrambling in the sauce
A: To prevent scrambling, you need to temper the eggs. Slowly whisk a ladle of the hot stew broth into the egg and cream mixture. Once combined, you can pour the tempered mixture back into the pot while stirring.
Q: How long does this pork and kohlrabi stew last in the fridge
A: This stew can be stored in an airtight container in the refrigerator for up to 4 days. It often tastes even better the next day.
