Pernil Assado com Purê de Abóbora Cabotiá Low-Carb
Roasted Pork Leg with Low-Carb Kabocha Squash Puree
Yes, with a tweak: explicitly request the kabocha squash puree without any added potatoes, flour, or sugar. About 12g net carbs per serving, on the higher side for Brazilian food, so watch the portion.
What it is
A classic roasted pork leg (pernil), marinated in garlic, lime, and herbs, then slow-roasted until incredibly tender and juicy. Accompanied by a creamy puree made from kabocha squash (abóbora cabotiá), prepared with butter and cream, carefully managing the portion to keep it low-carb.
Key ingredients
Pork leg (pernil), garlic, lime juice, herbs (e.g., oregano, rosemary), salt, black pepper, olive oil, kabocha squash, heavy cream, butter.
How to make it keto
Explicitly request the kabocha squash puree without any added potatoes, flour, or sugar. Confirm the pork marinade and roasting process do not include sugary glazes. Mind portion size of the puree due to natural carbs in kabocha.
Watch out for
Sugary marinades or glazes on the pork. The puree could contain hidden sugars, starch, or be made with higher-carb vegetables. Kabocha squash itself has moderate carbs, requiring careful portioning.
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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