Vegetable ragout with pork belly
Pork belly makes the ragout more satisfying and supplies a solid amount of fat, while zucchini, cauliflower, and chard add fiber, potassium, and volume without any flour base. The dish turns out soft, juicy, and well suited for a hearty keto lunch. The flavor stays calm and homemade without complicated technique.
Cut pork belly (300 g) into small batons. Slice zucchini (200 g) and cauliflower (200 g) into medium pieces, shred chard (100 g) coarsely, and chop onion (30 g) finely.
Heat ghee (30 g) in a deep frying pan or saute pan. Add the pork belly and fry it over high heat for 6-7 minutes until the pieces are browned and start releasing fat. Add the onion and cook for 2 minutes more.
Add the zucchini, cauliflower, and chard, season with table salt (to taste) and black pepper (to taste), stir gently, and reduce the heat to medium. Cover the pan and stew for 15-20 minutes until the vegetables are tender and the pork belly is fully cooked.
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