In the heart of a bustling city, amidst the high-rise buildings and the relentless pace of urban life, there existed a rooftop garden oasis, a hidden gem known only to a select few. This was my sanctuary, my escape from the chaos below, where I nurtured not just plants, but also my culinary dreams. It was here, under the canopy of stars and amidst the fragrant herbs, that I created my signature dish: Completely Keto Creamed Cooked Pork.
My journey to this creation was sparked one evening as I was tending to my rooftop garden. The city lights twinkled like distant stars, and the air was filled with the mingling scents of thyme and marjoram. As I brushed past the herbs, their aroma ignited a culinary inspiration in me. Why not craft a dish that encapsulates the essence of this tranquil oasis?
With a vision in mind, I descended to my kitchen, a small but mighty domain where urban charm met rustic passion. I began with the finest cut of boneless pork leg, a testament to the quality I strived for in every dish. In my beloved cast-iron skillet, the pork began its transformation, sizzling gently in a mix of butter and the finest extra virgin olive oil.
As the pork cooked, I turned my attention to the heart of the dish – the cream sauce. In went the heavy cream, a luxurious base for the medley of flavors that were about to unfold. Garlic, onions, and crushed peppercorn joined the symphony, each adding its own note to the emerging melody of tastes and scents.
But the true magic happened when I introduced the herbs. Fresh from my rooftop garden, the marjoram and thyme were not just ingredients; they were the soul of the dish, infusing it with the essence of my urban oasis. The diced pancetta, a nod to the city’s love for indulgence, added a layer of complexity and richness.
As the dish came together, my kitchen transformed into an alchemical lab, where the ordinary became extraordinary, where every stir and simmer was an act of creation. The Completely Keto Creamed Cooked Pork was more than just a meal; it was a celebration of contrasts – the hustle of the city and the tranquility of my rooftop garden, the richness of the cream and the freshness of the herbs, the discipline of the keto lifestyle and the indulgence of culinary artistry.
And so, in the heart of the city that never sleeps, the Completely Keto Creamed Cooked Pork became not just a signature dish, but a story – a story of a rooftop garden oasis, of stars and herbs, and of a passion that turns every meal into a moment of escape, a bite of bliss, in the midst of the urban symphony.
Completely Keto Cream Cooked Pork
- 1lb 12 oz boneless pork leg
- 2 Tbsp butter
- 1 Tbsp Extra virgin olive oil
- 2 garlic cloves chopped
- 1 Tbsp peppercorn crushed
- 1 onion chopped
- 3 cup heavy cream
- 2 cup water
- 1/2 cup pancetta diced
- 2 Tbsp marjoram
- 2 Tbsp thyme
Remove all fat from the pork and shape the meat to tie with a string.
Heat up the butter and EVOO in a large saucepan. Cook the onion, pancetta and garlic in that pan for 3 minutes.
Put the pork in the pan and keep cooking until fully browned.
Mix the water and heavy cream and pour it in. Add in all the herbs and cook on low flame for 90 minutes. If the liquid reduces before the pork is done cooking add more liquid.
Remove pork and slice neatly with the reserve liquid poured over.