Pork Belly n’ Baby Corn Keto Chilli
I heard the last episode of 2KD where they talked about baby corn so i started playing around. This was made from what i had lying around the house and it was tasty and loaded with fat. I didn’t measure anything but added measurements to help.
Ingredients
1lb Pork Belly (1 inch cubes, I keep 1x1x8-10inch pieces in my freezer)
1lb Ground Beef (More fat the better)
1 can Spam (Bacon Flavor) cubed
1 can of sliced baby corn
1 Small-Medium onion (Charred)
4 cloves Garlic (light smash fried in ghee)
1 - 200g can of Chipotle Peppers in Adobo Sauce
Salt (add as you go, taste as you go)
3-5 Tbsp Chilli Powder (not sure, I add a lot)
1 tsp Onion Powder
2 sprigs Fresh Rosemary
2 sprigs of Thyme (just the leaves)
Cilantro
1 tsp Tumeric
1 tsp Mace
1 tsp Oregano
1 tsp Smoked Paprika
1 tsp Cumin
1 tbsp Black Peppercorns
1 tsp Red Peppercorns
1 Bay Leaf
1 Tbsp Cocoa Powder
2 Cubes of Cocoa butter
1/2 cup of brewed coffee
Asiago Cheese
1 cup of water
2 tsp of Xanthan Gum
Directions
- Cook Pork Belly cubes in frying pan on medium with lid on until they show a little brown.
- Remove Belly pieces from pan, drain fat and set aside. (I don’t think I drained any fat, do what you will)
- Do the same with the beef.
- Cook Garlic in Ghee until golden in a pot
- Char Onion or dice and cook with garlic
- Add in Corn (add some more keto produce too, i was out)
- Add some salt to it all
- Add in all meat and can of peppers
- Add in Water and stir for a bit
- After 5 mins add in the rosemary and spices and simmer
- After 20 mins, add in cocoa butter, powder and coffee
- Let it go for 30-40 minutes, continue to stir
- Add Xanthan Gum to thicken it a bit if needed, and cook for another 5 minutes
- Let it chill, than garnish with Cheese and cilantro
As with all chilli its better the next day. Enjoy!