Codillo de Cerdo Estofado con Vegetales Keto
Braised Pork Hock/Knuckle with Keto Vegetables
Yes, with a tweak: explicitly request no potatoes, carrots, corn, yuca, or other starchy vegetables. About 8g net carbs per serving.
What it is
A traditional Costa Rican cut, pork hock (codillo), slow-braised until exceptionally tender in a savory broth with herbs and spices. Served with a selection of low-carb vegetables like chayote, green beans, or broccoli, replacing starchy root vegetables.
Key ingredients
Pork hock (codillo), beef broth, onions, garlic, bay leaves, thyme, olive oil, salt, pepper, keto vegetables (e.g., chayote, green beans, broccoli, spinach).
How to make it keto
Explicitly request no potatoes, carrots, corn, yuca, or other starchy vegetables. Ensure no sugar is added to the braising liquid. Request extra keto-friendly vegetables.
Watch out for
Starchy vegetables (potatoes, carrots, corn, yuca) often found in stews, hidden sugar in sauce base.
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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