Pork keto skewers with mashed potatoes and green sauce

How about a flavorful green sauce? It goes well with juicy pork kebabs with cauliflower garnish.

Ingredients

• PORK SKEWERS
• 450 g Pork shoulder
• 0.5 tbsp. l. Ranch Sauce
• 1 tsp Sea salt
• 1 tbsp. l. Butter
• CAULIFLOWER PUREE
• 650 g Cauliflower
• 150 g Butter
• 50 g Parmesan cheese
• Salt and pepper
• GREEN SAUCE
• 100 ml Parsley
• 50 ml Cilantro
• 2 pcs Garlic
• 0.5 pcs Lemon
• 50 ml Capers
• 150 ml Olive oil
• 1 tsp Sea salt
• 0.5 tsp Ground black pepper

Directions

1. Place all ingredients in a bowl and blend using a hand blender.
2. Cut the pork shoulder lengthwise into slices approximately 1 inch thick. Season with Ranch sauce. String the meat on wooden skewers long enough to fit in the skillet.
3. Heat butter or vegetable oil in a frying pan and fry the kebabs for a few minutes on all sides until cooked.
4. Disassemble the cauliflower into florets. Peel including the stem and cut into small pieces.
5. Place the cauliflower in boiling, lightly salted water for a couple of minutes to soften the buds without losing their shape.
6. Drain the water. For a thicker puree, place the cauliflower on a clean kitchen towel and carefully squeeze out any excess liquid.
7. Place the cauliflower in a mixer or food processor and combine with the butter and parmesan.
8. Season with salt and pepper to taste. Add more butter or olive oil as needed.