Pork de Volaille

Since pork is known as the other white meat and it has now largely replaced chicken breasts from my diet it only makes sense that I incorporate it in my meals a lot. The most recent creation – which I decided to call Pork de Volaille (polish equivalent of Kotlet Devolay) – is the easiest dish I know, other than of course just frying the meat with spices  in some coconut oil.

Even though it might not look like it, this recipe is another example of a transformation of a high-carb dish into a low-carb alternative. The original version packs quite a bit of carbs in the form of dried prunes. In the original recipe,  each pork roll would be stuffed with mushrooms, onions, smoked sausage and a big fat pitted prune. And as you might have already guessed I simply skipped the prune to turn it into a low-carb, keto-friendly Stuffed Pork Roll.

Most people think of dried fruit as a healthy alternative to candy – dried fruit fulfills their sweet tooth and at the sand time  is associated with  being healthy because it bares the name fruit and is packed with fiber. The fact remains, though, that fiber will do you no good in the face of high sugar content. The sugar in dried fruit will raise blood glucose and cause an insulin spike just as much as pure sugar does – so those who are insulin resistant should avoid dried fruit, especially when paired with high fat ingredients as is the case with this meal. Dried fruit is just a glorified candy, nothing more.

Back to the meal at hand….

 

Ingredients are quite simple and can be found in most pantries already : chopped onion (white or red), dill pickles, mushrooms, sausage and of course a boneless pork chop that you will need to tenderize and flatten with a mallet. Any cut of pork will do, really, but if for any reason you would like to keep this meal lower in fat and stick to white meat you can go right ahead, it will be just as flavourful.

 

Forgive the appearance of my lovely plants, but I couldn’t resist the bright colours.

I decided to serve the pork with a side of my Tuna Salad and it paired quite nicely!

 

The stuffing of the sausage, red onion, mushrooms and pickles gives this meal a depth of flavour that will grow on you with each and every bite.

 

I leave you with another video that will unveil the whole process for this delicious Pork de Volaille. Enjoy! Don’t forget to subscribe to my YouTube Channel for updates and like my videos to help me develop a presence for those interested in this WOE.

 

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