When I first started on the LHCF diet – I am going to be honest, I was slightly intimidated by it. I had gone from someone who believed everything was OK in moderation to someone who was cutting out an entire food group – carbs!
For the foodie in me – this was difficult. I love cooking and the idea to never make a certain pasta dish, or rice dish again was hard to come to terms with. However, as the months went by, and I saw how good my body felt living without these dishes my desire to make them diminished.
In fact, by adopting the LCHF diet – I believe it has not only made me a better cook but also more adventurous in the kitchen. I am always thinking of ways to adapt a recipe or experimenting with ideas I would have previously not even considered.
Like this Pork Melanese with crushed pork rind ‘breading’ that I made today. I would NEVER have thought of using crushed pork rinds had I not been trying to figure out how to make a batter without breadcrumbs.
And although this recipe still needs a bit of tweaking to be ‘perfect’ it still was delicious and I am proud of it! So although I don’t have an exact recipe to give you today, however I wanted to share these pictures with you today to give you some inspiration and ideas for your LCHF Kitchen!
What I plan to do different next time, is put the pork rinds in a food processor to make finer ‘crumbs’ and I think cut down on the cooking time a bit (3 – 4 mins) as the pork was slightly too dry and over cooked. However, once I have perfected this technique you can be sure you will find it in The Travelling Chopsticks 🙂
Hope you enjoyed it!