Jarret de Porc Braisé Québécois
Quebec Braised Pork Hock with Keto Root Puree (No Potatoes)
Yes, with a tweak: request the side dish to be a low-carb puree (e.g., celeriac, cauliflower) and explicitly state no potatoes. About 10g net carbs per serving, on the higher side for Canadian food, so watch the portion.
What it is
Slow-braised Quebecois pork hock, cooked until falling off the bone, served with a rich, savory gravy. Modified to be served with a creamy keto root puree (e.g., celeriac and cauliflower) instead of traditional mashed potatoes.
Key ingredients
Pork hock, celery, onions, carrots (minimal), chicken broth, herbs, heavy cream, butter, celeriac, cauliflower
How to make it keto
Request the side dish to be a low-carb puree (e.g., celeriac, cauliflower) and explicitly state no potatoes. Confirm gravy is not thickened with flour or cornstarch and has no added sugar.
Watch out for
Traditional recipes include potatoes and gravy often thickened with flour. Carrots, while keto in small amounts, can add up in a puree if not controlled.
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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