Bisteca de Porco à Pururuca com Couve Refogada
Crispy Skin Pork Chop with Sautéed Collard Greens
Yes, with a tweak: ensure no sugary marinades or glazes are used on the pork. About 6g net carbs per serving, lower than 5 in 10 Brazilian dishes.
What it is
A succulent pork chop (bisteca) prepared 'à pururuca,' a traditional Brazilian method where hot oil is poured over the skin to render it incredibly crispy and crackling. This dish is served with tender sautéed collard greens (couve refogada), a classic low-carb pairing.
Key ingredients
Pork chop (bone-in, with skin), salt, pepper, vegetable oil (for 'pururuca'), collard greens (couve), garlic, olive oil.
How to make it keto
Ensure no sugary marinades or glazes are used on the pork. Confirm no breading or flour. Request only couve refogada or other low-carb vegetables as a side, avoiding mashed potatoes, rice, or farofa.
Watch out for
Sugary glazes on pork, starchy sides (rice, potatoes, mashed manioc), hidden sugars in collard greens preparation (rare but possible).
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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