Spanish · Lunch
Spiced Meat Spread (Keto)
A Spanish-style spiced pork spread built on paprika, sherry vinegar and rendered pork fat, blended with cream cheese and toasted almonds instead of bread for body. Served chilled on a board with cucumber rounds and olives, it delivers a smoky, rich, savory dip with no grain filler.
$4
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
555Calories
31.2gProtein
43.4gFat
10.1gCarbs
2.5gSugar
2.1gFiber
879mgSodium
132mgChol
14.9gSat Fat
558mgPotassium
102mgCalcium
2.8mgIron
0.9mcgVitamin B12
3.2mgVitamin C
low-carb
gluten-free
keto
Instructions
1
Prep
Toast almonds in a dry skillet over medium heat 2 minutes until golden and fragrant. Dice pork shoulder small and mince garlic.
2
Sear
Heat olive oil in skillet over medium-high heat 5–6 minutes, stirring pork occasionally, until browned and cooked through.
3
Bloom
Add garlic, smoked paprika, cumin to skillet; cook over medium heat 1 minute until fragrant.
4
Deglaze
Pour sherry vinegar and chicken stock into skillet; simmer 2 minutes until liquid reduces by half, scraping browned bits.
5
Blitz
Transfer pork mixture to food processor with cream cheese and salt; pulse 30–45 seconds until coarse, spreadable paste forms.
6
Fold
Fold toasted chopped almonds into spread by hand until evenly distributed.
7
Chill
Refrigerate covered 30 minutes until firm enough to hold its shape when scooped.
8
Plate
Scoop spread onto board and arrange cucumber slices and olives alongside for serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork shoulder
- 2 tbsp2 tbsp olive oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp smoked paprika
- 1/2 tsp1/2 tsp ground cumin
- 2 tsp2 tsp sherry vinegar
- 3 1/2 oz100g cream cheese
- 1 oz30g almonds
- 1/4 tsp1/4 tsp salt
- 4 tbsp4 tbsp chicken stock
- 66 cucumber slices, for serving
- 88 green olives, for serving
