Cutlets with Smoked Pork Belly Inside
Beef and pork shoulder provide dense protein and strong satiety, while smoked pork belly adds more fat and a deeper savory flavor without any bread filler. Onion and cream help the cutlets stay juicy even after browning and a short oven finish. The result is a rich keto cutlet with a more flavorful center and a well-browned crust.
Grind beef (500 g) and pork shoulder (500 g) through a 4-5 mm grinder plate. Blend onion (180 g) into a rough puree, dice smoked pork belly (200 g) very finely, and chill heavy cream (80 g) well in advance.
Combine beef (500 g), pork shoulder (500 g), onion (180 g), 20% cream (80 g), smoked pork belly (200 g), table salt (8 g), and black pepper (2 g) in a bowl. Mix for 3-4 minutes until the mixture becomes sticky and uniform, then refrigerate it for 15 minutes to stabilize.
Divide the mixture into 10 portions and shape thick cutlets about 2.5-3 cm high. Heat ghee (20 g) in a skillet and brown the cutlets for 3-4 minutes per side until they get a firm crust.
Transfer the cutlets to a baking dish and finish them in the oven at 180°C for another 15-18 minutes. Let them rest for 5 minutes and serve hot while the smoked pork belly is still clearly noticeable inside.
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