Copa-Lombo Assada com Quiabo Salteado
Roasted Pork Coppa with Sautéed Okra
Yes, with a tweak: request no sugary marinades, glazes, or sauces for the pork. About 5g net carbs per serving, lower than 7 in 10 Brazilian dishes.
What it is
A succulent cut of pork coppa (neck/shoulder), known for its marbling, slow-roasted until fork-tender and juicy with aromatic herbs and garlic. Served alongside fresh okra lightly sautéed with garlic and olive oil for a simple, flavorful accompaniment.
Key ingredients
Pork coppa, garlic, onion, bay leaf, olive oil, salt, black pepper, quiabo (okra), olive oil.
How to make it keto
Request no sugary marinades, glazes, or sauces for the pork. Ensure the okra is simply sautéed with olive oil and garlic, without any high-carb additions like flour or excessive tomato paste.
Watch out for
Hidden sugars in marinades or glazes for the pork. Okra contains some natural carbs, but its fiber content helps; ensure no high-carb additions during preparation.
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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