Carne de Lata com Jiló Refogado
Pork Preserved in Lard with Sautéed African Eggplant
Yes, keto as served. About 5g net carbs per serving, lower than 7 in 10 Brazilian dishes.
What it is
A traditional Minas Gerais dish where pork chunks are slow-cooked and preserved in their own fat (lard), resulting in incredibly tender and flavorful meat. Served here with sautéed jiló (African eggplant) for a complete keto meal.
Key ingredients
Pork shoulder/belly, lard, garlic, onions, salt, black pepper, jiló, olive oil, optional chili flakes.
Optional tweaks
Confirm no added sugar to the pork preservation process. Ensure jiló is sautéed simply with fat and seasonings, without flour or sugar. Request no accompanying rice, farofa, or other carb sides.
Watch out for
Sweeteners in marinades if not traditionally prepared. Jiló itself is low carb but ensure no starchy vegetables are mixed in. Restaurant chefs might add a pinch of sugar to the jiló to reduce bitterness.
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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