Pork Archives – KEEPING UP WITH THE KETODASHIANS

Well let me answer that question – something we get almost 20 times daily any time we feature a video of us frying food on our Instagram account.

Short answer: we save it and continue using it until it is too dark or gets cloudy.

Here’s the scoop…

Our families have always deep fried foods since before we can even remember. Back in the day, there would be a designated “frying pot” where the oil would sit until someone needed to fry something – nowadays, in our own homes, here is what we do:

Let the oil cool completely.
Place a mesh strainer at the mouth of a large jar and pour the oil in there. You want the big bits to get caught so it doesn’t end up floating around in the jar. The reason you want to strain the oil is so when you reuse the oil, it doesn’t make the oil darker than it needs to be. It also helps keep the oil tasting fresher (in our opinion).
Close the jar and store at room temperature.
We reuse the oil until it becomes a brown color but that is completely up to you. The darker the oil, the darker your food will look after you fry it, so just adjust the amount of times you reuse based on the color and preference you have.

Now some additional questions we know y’all are going to have:

What kind of oil do you use? We like to use avocado oil because it is clean and has a high smoke point. Use what oil you can afford and are comfortable cooking with. Canola oil, peanut oil, and soybean oil are all oils we have fried with – they are just very processed.
How many times do you re-use oil? Depending on what we fry, it’s 5-6 times. If we fry fish, the oil is dunzo because the smell and taste will not go away.
What deep fryer do you recommend?

This is so easy, it’s almost not a recipe.

So easy and perfect for picnics!

8 slices pastrami (ham and corned beef work too)
4 tbsp whipped cream cheese
8 pickle spears
1/4 cup pickled jalapenos

Spread whipped cream cheese on each slice of deli meat.
Place the pickle spear at the edge of each slice of deli meat. Lay the jalapeno slices next to the pickle spear.
Refrigerate until ready to eat!

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♬ Hit It – Yung Skrrt

New at Target! Does anyone else like to browse the aisles for new products on the regular? I feel like I’ve been doing that more than ever lately because quarantine had me in a little rut. David and I were at Target last week and picked these babies up – maybe they aren’t as new as I think but they are new to me and I haven’t really seen anyone else talk about these.

So here are some precursors to this review – I do not like Starbucks Egg Bites and I am not a huge fan of the 3 Petit Lechons Brand of sous vide bites from Aldi/Specialty Grocery Stores. Costco and Target also see the ThreeBridge Egg Cup bites but I don’t think they have much flavor.

I didn’t have high hopes before trying but the ham and swiss combo sounded good.

Here’s the run down:

These are $4.49 for a box of 4 omelet cups. The cups are the size of mini cupcakes and come two in a pack. One box is one serving, coming in at 2g total carbs for the entire box – which is not bad at all, however, the portion is tiny LOL. You win some, you lose some, right?

These can be found in the frozen food aisle, next to the frozen breakfast items. You can order it for pick up at your local store as well.

Prep:

The omelet cups are frozen and do not require thawing to cook. You just remove the plastic and then pop them in the microwave for a minute and a half and then let them sit for another minute.

This is one of my al time favorite potluck or party dishes because it’s so incredible easy to put together and make. It requiries 3 ingredients and just a little bit of your time. It’s sweet, salty, and sure to be a huge crowd pleaser.

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♬ Make It Right – BTS

Low carb, sugar free, and best of all – so delicious!

Pre-heat your oven to 350 degrees.
Cut the package of bacon in half, width-wise.
Wrap one lil smokie with a piece of bacon and place it into a baking dish.
Repeat until the baking dish is full.
Bake for 25-30 minutes or until the bacon is fully cooked.
Drizzle sugar free maple syrup over the cooked brown sugar babies for a little extra stickiness.

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If these don’t taste like those Taco Bell cinnamon twists, we don’t know what do. Our favorite pork rinds to work with are original flavor from Aldi or Mac’s brand. Enjoy!

The perfect sweet treat without the guilt.

4 oz pork rinds (1 bag of original flavor)
4 tbsp unsalted butter
1 tsp vanilla extract
1/3 cup Golden Monkfruit sweetener
1/2 tsp cinnamon (to taste)

Pour the pork rinds into a large bowl. Break any large pieces (anything larger than inch).
In a seperate bowl, melt the butter and add vanilla extract.
Pour half of the melted butter mixture over the pork rinds and then mix. Pour the remaining butter and mix again.
Mix the monkfruit an cinnamon.
Sprinkle half of it over the pork rinds. Mix, sprinkle, and mix to coat all the pork rinds.

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Okay, here’s the dealio…we are obsessed with pockets. What is a pocket? It is a meal stuffed into a triangular pocket of deliciousness using flatbread strips and your filling of choice. We exclusively use our holy grail flatbread, Cutdacarb, because it’s easy to work with, takes on whatever flavor you season it with, and it fries up fast as hell. We rely on pocket-fying foods because it is a is a low carb hack to control your carb intake but also still get the satisfaction of eating your favorite foods.

The idea for pocket-fying things is based on our love of Hot Pockets (cue theme song) and the technique of folding a paper football or Greek Spanikopita (shout out to my grade school friend’s Yia Yia for showing us how to do this when we were 8 years old). The technique to fold is the same for all of these. See diagram below:

The pocket-fy process involves picking your filling of choice, adding it at the bottom of the flatbread strip, and using the folding technique shown above.

We deep fry 90% of our pockets in avocado oil. The rest are either pan fried in butter or baked in our toaster oven after being sprayed with avocado oil. Our Keto baes have used their air fryers as well.

Here is a bomb ass list of things you can pocket-fy to give you some meal inspo (we added links to the recipes we’ve posted and also suggestions for ones that may not be as obvious):

1. Pastrami & Swiss, topped with coleslaw and Russian dressing

2. Banh mi – pate/mayo + Vietnamese cold cuts & pickled veggies, dipped in spicy soy sauce or tamari

3. Cheeseburger with hottie bites pickles dipped in ketchup and mustard

4. Pb and jelly

5. Churro with cheesecake filling

6. Pizza filling dipped in pizza sauce

7. Ham and Cheese

8. Philly cheesesteak dipped in cheese whiz

9. Meatball mozzarella dipped in marinara

10. Jalapeño popper dipped in ranch

11. Chorizo breakfast dipped in hot sauce

12. Egg and bacon/sausage dipped in ketchup

13. Steak and cheddar dipped in horse radish

14. Broccoli & Cheese

15. Bbq beef and cheese with a side of coleslaw

16. Taco meat dipped in salsa and sour cream

17. BLT on a bed of shredded lettuce

18. Chicken Pot Pie filling

19. Chicken parm (chicken tossed in Parmesan, garlic powder, and marinar dipped in marinara

20. Caprese drizzled with balsamic vinegar

21. Pulled pork and Cheese with a side of coleslaw or cauli mac n cheese

22. Chicken cordon bleu – Chicken n Swiss dipped in a garlic aioli

23. Spinach artichoke dip filling

24. Fajita chicken dipped in sour cream and guac

25. Egg roll filling

26. Crab rangoon filling

27. Spanikopita

28. Buffalo chicken dip

29. Chili cheese dog pockets

30. Potsticker filling

31. Beef Wellington pocket

32. Crawfish Pie filling

33. Meat pie filling

34. Boudin pocket

35. Pate chaude filling

36. Sambusa filling

37. Hoagie filled with salami, provolone, banana peppers, turkey, drizzled in submarine dressing

38. Italian sub filled with salami, pepperoni, capicola, onion, provolone, dipped in marinara

39. Tuna melt

40. Reuben (corned beef with sauerkraut) dipped in Russian dressing

41. French dip (roast beef with au jus)

42. Italian dip (slow cooked beef with giardiniera)

43. Lobster roll

44. Fluffer nutter (marshallow creme and peanut butter or else marshmallow flavored whipped cream cheese with PB

45. Sloppy joe

46. Gyro meat and onion dipped in cucumber dill sauce

47. Hot brown – slow cooked turkey filled and dipped in mornay sauce

48. Croque monsieur – ham and gruyere

49. Shawarma pocket – chopped chicken mixed with onions and dipped in garlic sauce with a side of cucumbers and tabouli

50. Zatar spiced meat with a side of tabbouleh

51. Club pocket (ham, turkey, avocado, bacon) dipped in garlic aioli

52. Monte Cristo – ham and cheese with mustard, rolled in egg, fried, sprinkled with powdered sugar

53. Lasagna pocket

54. Pudding filled

55. Sugar Free Nutella filled dusted with powdered sugar

56. Cheesecake filled dipped in strawberry sauce

57. Strawberry shortcake – filled with strawberries and dipped in whipped cream

58. Caramel apple using chayote

59. Pecan pie filling with vanilla sugar free ice cream

60. Pumpkin pie filling with cinnamon sugar sugar free ice cream

61. Blackberry pie filling with whipped cream

62. Blueberry pie filling with sugar free ice cream

63. Strawberry rhubarb filling with whipped cream

64. S’mores pocket dipped in chocolate

65. Samoa pocket – chocolate pudding filling, drizzled with caramel sauce and toasted coconut

66. Banana cream filling – instant banana cream pie pudding using whipping cream instead of milk

67. Ice cream pockets – flash fried

68. Coconut cream filling dipped in chocolate

69. Peanut Butter chocolate filling

70. Jelly donut filling with powdered “sugar” dusting

71. Baklava filling

72. Eclair filling, dipped in chocolate

73. Napoleon – custard filled, dipped in chocolate

74. Tiramisu filling dusted with cocoa powder

75. Fruit salad – berry blend with monkfruit dipped in whipped cream

76. Key lime pie filling

77. Chinese egg custard filling

This one is a throwback to the days we all had to fend for ourselves before all of the keto-friendly products flooded the market. Most people use canned chicken but this one uses my least favorite part of rotisserie chicken – leftover white meat! I swear no matter what you try to do to make it juicy, it gets drier and drier by the second, which is why it’s the perfect “flour” for this zero carb pizza dough. You can use rotisserie chicken or any leftover skinless white meat chicken. The thinner you roll out the “dough” the crispier the crust will be.

You won’t even believe it’s not carbs.

2 cups chicken breast (white meat, no skin, shredded – you can use canned chicken breast as well)
2 eggs
1/3 cup parmesan cheese (grated)

Using cold white meat chicken, finely shred enough to make two cups. I used a hand mixer until it was super fine.
Mix the shredded chicken with the eggs and parm.
Spread the mixture onto parchment paper and place another piece of parchment paper over the mixture. Use a rolling pin or bottle of wine to roll the dough until it is thin. Mine was as thin as your standard thin crust pizza. The thinner you roll it, the crispier it will be.
Air fry or bake the dough at 400 degrees for 10 minutes (until golden), flip the crust, and finish baking it for another 10 minutes (until golden).
Add sauce, mozzarella, and toppings and baking for another five minutes until the topping is melted and to your liking.

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If this isn’t a fridge/pantry cleanout meal – we don’t know what is. Fun fact: did you know Spam hails from Minnesota? Like many others, we grew up eating this on the regular with rice and eggs. This ketofied version swaps out rice for cauli-rice and still tastes just as good.

1 bag frozen cauliflower (riced and fully cooked) we like the Green Giant brand, it’s about 3 cups.
2 tablespoons avocado oil
1 can spam (cubed)
1/4 cup onions (diced)
2 eggs (whisked)
1/4 cup green onions
1 tsp Golden Monkfruit sweetener
1/2 tsp garlic powder
soy sauce (to taste)
cracked black pepper (to taste)

In a medium hot pan, add the 1 tbsp oil and whisked eggs. Scramble the eggs and remove them from the pan.
Add the second tablespoon of oil to the hot pan, cubed spam, green onions, garlic powder, and white onions. Saute until the onions are fragrant and spam starts to crisp up. This should take about 3-4 minutes.
Add the eggs back into the pan and mix in the cooked cauliflower rice. Add a dash of sweetener and soy sauce to taste. Stir fry until the ingredients are incorporated with one another.
Add black pepper and give the fried rice another stir.
If you prefer a drier cauli rice, continue stirring the fried rice on medium heat to let the moisture from the cauliflower rice evaporate.

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This is my all-time favorite rib marinade for Vietnamese style ribs. Something to note about asian style ribs is they are not low and slow – they are rapid fire grilling so the meat will not be fall off the one – still delish though.

I used to eat these every weekend as a child while my parents and their friends would chill at the community park. Anyone else use those asian straw mats that were like 100 feet long??

Mix the marinade ingredients thoroughly.
Cover the ribs in the marinade and let it absorb the flavors for at least 15 minutes. The longer the more flavorful.
Grill until golden and fully cooked, make sure you flip half way. OR if you don’t have a grill, air fry at 400 degrees for 12 minutes each side.

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Hands down the best vessel for sandwiches when you’re trying to CUT THE CARBS but not the crunch. Paffles have a special place in our hearts because they have connected us to so many keto baes. We love seeing all of the variations in the wild. This is the OG recipe that came together when we were transitioning off the egg fast and into keto carnivore last year.

Some notes:

We like using neutral tasting pork rind crumbs, like Aldi or Mac’s brand. Pork Panko is also a really great pre-made pork crumb product as well if you’re not trying to DIY everything.
Our cheese of choice is organic valley brand mozzarella. It’s 1g total carb per serving or zero net carbs per serving.
People have used other cheeses, such as cheddar, which we have been told helps it crisp up more – but the jury is still out on that.
You do not have to include the garlic, but it helps mask any kind of pork essence.
If you do not eat pork, try using fried chicken skins.
If you make these and they are not crispy, thin out how you spread the dough onto the waffle maker and cook it longer.

Plug in your waffle maker – this recipe is for a mini waffle maker but you can definitely make it in a regular waffle maker.
Mix the crushed pork rinds, shredded mozzarella, egg, and garlic powder.
Divide the dough mixture in half.
Spoon and spread the mixture into a waffle maker.
Cook for 4-5 minutes or until it is to your desired crisp level.
Place the paffle on a paper towel lined plate to soak up any excess grease.
Enjoy like you would with a bagel, english muffin, or toast.

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Please leave a review below and tag us @TheKetodashians on IG!