Stir-fry pork bun with celeriac crisp

Ingredients:

500g pork stir-fry strips

250 ml of olive oil

200ml Greek yoghurt

20g chives

2 garlic cloves

4 low-carbohydrate buns

1 red pepper

1 onion

1/2 celeriac

Himalayan sea salt

ground black pepper

Serves 4

Heat up the olive oil in a small cooking pan. Slice the peeled celeriac on a mandoline, and deep-fry the celeriac slices in batches for 60-90 seconds. Season with some salt and set aside. 

Pour some of the used olive oil into a frying pan. Add the pork strips, sliced pepper and onion, season with ground black pepper and some sea salt flakes, and stir fry until golden. 

Stir minced garlic and finely sliced chives through the yoghurt. 

Spoon the garlic yoghurt into a sliced bun, add the pork and serve the pork bun with the celeriac crisps and some salad on the side. 

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