Copa-Lombo de Porco Assada com Ervas e Couve Refogada
Roasted Pork Collar with Herbs and Sautéed Collard Greens
Yes, with a tweak: ensure no sugary glazes or rubs are used on the pork. About 5g net carbs per serving, lower than 7 in 10 Brazilian dishes.
What it is
A succulent pork collar (copa-lombo), known for its excellent marbling, slow-roasted to perfection with a generous crust of garlic and mixed herbs. This cut becomes incredibly tender and flavorful. Served with classic Brazilian sautéed collard greens, cooked with garlic and bacon.
Key ingredients
Pork collar (copa-lombo), garlic, fresh rosemary, fresh thyme, olive oil, salt, black pepper, collard greens, bacon (for sautéing greens).
How to make it keto
Ensure no sugary glazes or rubs are used on the pork. Confirm the collard greens are prepared simply with bacon and garlic, without farofa or other high-carb additions.
Watch out for
Sugary glazes, sauces, or rubs on the pork. Farofa or other high-carb ingredients often mixed with collard greens.
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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