This week in my CSA haul I got some meat labelled “pork kabobs”. So, with such a clear description of what I should do with it, I set off cooking! I knew I wanted to skewer and cook the kabobs but I wanted a nice sauce to go with it. A lot of thai food flavors pork with peanut sauce so I thought I’d try my hand at a keto version. Instead of peanut sauce I used Sunflower Butter which has a similar consistency and really cool taste.

Here are the main ingredients for my marinade. I used the Sunflower butter, garlic, soy sauce and some hot sauce to add the heat. The marinade is made by adding all of the ingredients into a mini food processor. This one comes with my immersion blender and is super convenient for when you want to mix together a sauce. Here’s the marinade after the first pulsing. The sauce was good but it needed some more heat so I added the crushed red pepper. If you want a milder sauce, you can omit this ingredient. Here’s a pic of the final sauce. It turned out really well! Place the cut portions of pork, something like tenderloin or pork butt, into a non-metal bowl. Then cover and mix with the sauce. Let this sit as long as you can stand, ideally 1 hour or more. Then chop up a pepper into squares. You can add other veggies such as onions or squash but this was all I had on hand 🙂 Then skewer the meat and veggies onto some metal skewers and place on a foiled oven pan. I put them such that they were suspended on the edges of the pan since my skewers are really long. Mmmm! I broiled them which gave them a really nice finish and softened the peppers. 5 minutes per side or until the internal temperature reaches 145.



Sunflower Butter Pork Kabobs Author: Caveman Keto Nutrition Information Serves: 4 Serving size: 1 Kabob

Calories: 200 Fat: 8g

Saturated fat: 1g

Unsaturated fat: 5g

Carbohydrates: 5g

Sodium: 506mg

Fiber: 2g

Protein: 24g

Cholesterol: 65mg Prep time: 1 hour 5 mins Cook time: 10 mins Total time: 1 hour 15 mins Print Ingredients 3 Tbsp Sunflower Butter

2 tsp Hot Sauce

1 Tbsp Soy Sauce

1 Tbsp Minced Garlic

½ tsp Crushed Red Pepper

1 Tbsp Water

1 Lb Pork Kabob Squares

1 medium Green Pepper Instructions Start by placing the marinade ingredients into a small food processor Mix the ingredients until smooth Cut the pork into bite sized squares and place in a non-metal bowl Mix the pork and marinade together and allow to marinate for 1 hour, up to 24 hours Chop up the green pepper into small pieces Thread the green pepper and pork onto metal skewers Broil on high for 5 minutes on each side or until internal temperature reaches 145 degrees 3.2.2708