Paklay (Keto Modified Pork/Goat Innards Stew)
Keto-Style Spicy Pork/Goat Innards Stew
Yes, with a tweak: ensure no liver if carb-conscious (liver contains some glycogen), or very minimal. About 6g net carbs per serving.
What it is
A tangy and spicy stew made from various pork or goat innards (intestines, tripe, heart, etc.) cooked in vinegar, ginger, garlic, chilies, and sometimes bile for a bitter note. The keto modification removes any traditional high-carb vegetable additions like potatoes or specific vegetables, focusing on the meat and offal.
Key ingredients
Pork or goat innards (tripe, intestines, heart, kidney), vinegar, ginger, garlic, green chilies, onions, bell peppers (small amount), bile (optional), fish sauce, black pepper, cooking oil.
How to make it keto
Ensure no liver if carb-conscious (liver contains some glycogen), or very minimal. No added potatoes, carrots, or other starchy vegetables. Confirm no sugar in the sauce. Focus on fatty cuts of innards.
Watch out for
Liver (glycogen content), hidden sugar in some restaurant preparations, large amounts of onions or bell peppers.
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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