Right now I’m concentrating on comfort food. Cindy was telling me about Brunswick Stew, which, I had never heard of nor have ever tasted. It’s a Southern dish, in general, consisting of barbecue leftovers. No one makes it exactly the same and everyone is positive their way is the way it should be made. And, dear heavens, do NOT ask where it originated.
Anyway, after loads of notes on different types of Brunswick stew and the makings of Carolina style barbecue sauce (sorry, Georgia!), I wrote up a low carb reconstructed version.
It turned out awesome but I wouldn’t dare call it Low Carb Brunswick. It tastes sweet and sour with a barbecue-y undertone. The vinegar smell is very strong the first couple hours it’s in the oven, after that, it smells like you are hosting a pretty nice barbecue. The nutrition info is as if you divided the dish evenly into 8, but we didn’t consume most of the liquid.
Nutrition per serving.
Fat 26 g
Carbs 14 g
8 pork chops (around 2 pounds)
½ cup Butter, unsalted
3 cubes Chicken bouillon
2T dried minced onion
4 cloves minced garlic
3 mini sweet peppers or one red bell, diced
1 cup frozen corn
1 cup Rice Wine Vinegar
¼ cup Ketchup
1T Brown Sugar
1t Sweet Chili Sauce (Sriracha)
1t ground black pepper
1t Worcestershire sauce
Spray a 9*13 pan with cooking spray (or grease lightly). In a saucepan, on medium heat combine all other ingredients. Heat and stir until onions expand, butter melts and powders dissolve. Remove from heat and pour evenly over pork chops. Bake uncovered for 4 hours at 250°F/121°C.
Rice Wine Vinegar is not something everyone has. You can sub another vinegar but because of the mild flavor in the rice vinegar, use ½ vinegar and ½ water.
This could use alternative sweeteners to sweeten the dish. Ideally this would have ¼ cup brown sugar instead of 1 tablespoon.