Bondiola al Verdeo
Pork Shoulder with Scallion Cream Sauce
Yes, with a tweak: ensure no flour or starch is used to thicken the sauce. About 7g net carbs per serving.
What it is
Tender and flavorful pork shoulder (bondiola) slow-cooked or pan-seared until succulent, then smothered in a rich and creamy sauce made with fresh scallions, a touch of white wine (mostly evaporated), and heavy cream. This preparation offers a distinct flavor and texture compared to grilled bondiola.
Key ingredients
Pork shoulder (bondiola), heavy cream, scallions (green onions), butter, olive oil, dry white wine (small amount, mostly evaporated), pork broth, salt, pepper.
How to make it keto
Ensure no flour or starch is used to thicken the sauce. Confirm no sugar is added to the sauce. Request no carb-heavy sides (e.g., rice, potatoes).
Watch out for
Flour/starch used as a thickener in the sauce, added sugar in the sauce, carb-heavy sides served by default (e.g., rice or potatoes).
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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