Braised Pork Hocks with Sour Orange and Allspice
Yes, with a tweak: ensure no sugary glazes or sweeteners are used in the braising liquid or as a finishing sauce. About 8g net carbs per serving.
What it is
Fork-tender pork hocks slow-braised until succulent in a robust broth flavored with tangy sour orange, aromatic allspice, garlic, and other Bahamian seasonings, resulting in a rich and comforting dish.
Key ingredients
Pork hocks, sour orange juice, beef broth, allspice berries, garlic, white onion, bay leaves, thyme, salt, black pepper, olive oil.
How to make it keto
Ensure no sugary glazes or sweeteners are used in the braising liquid or as a finishing sauce. Request a clear braising liquid, avoiding any flour or cornstarch thickeners.
Watch out for
Sugary glazes or sweeteners commonly used in braised meat dishes. Flour/cornstarch thickeners. Natural sugars from sour orange, but usually minimal.
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.
More on the Bahamian menuAll 601 Bahamian dishes ›
