Name: Carnivore Sipatti with Smoked Pork
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 lb = 450 g smoked pork (e.g., smoked belly or shoulder); 2 cups = 480 ml bone broth (preferably homemade); 5 egg yolks from pastured eggs; 1 tablespoon butter, tallow, or lard for frying

Jump to Recipe

Welcome to the wild world of culinary adventures, where today, we’re diving into the deliciously daring dish known as Carnivore Sipatti with Smoked Pork. Now, if you’re scratching your head and wondering, “What on earth is a sipatti?” you’re not alone. Sipatti might sound like a quirky, made-up word, but in reality, it’s a traditional Finnish dish that combines tender pork, milk, wheat flour, and spices like white pepper to create a thick, comforting sauce.

But hold onto your taste buds because we’re flipping the script with a carnivore twist that will have meat lovers rejoicing. In this version, we’ve ditched the milk and flour in favor of nutrient-dense bone broth, rich, smoky pork, and luxurious egg yolks that not only offer healthy fats but also help thicken the sauce to perfection. The result? A creamy, savory delight that’s pure protein-packed perfection. So, grab your apron and get ready to whip up a dish that’s as fun to say as it is to eat—sipatti, sipatti, sipatti! Let’s get cooking!

FAQ: Carnivore Sipatti with Smoked Pork

Welcome to the FAQ section for my Carnivore Sipatti with Smoked Pork recipe! Here, I’ve gathered some of the most common (and a few delightfully absurd) questions you might have about this delicious dish. From the origins of traditional Finnish sipatti to why I’ve chosen to omit milk in this carnivore version, you’ll find all the answers you need to whip up this savory delight with confidence. So, let’s dive in and unravel the mysteries of sipatti together!

What exactly is sipatti?

Sipatti is a traditional Finnish dish that brings together tender pork, milk, wheat flour, and spices like white pepper to create a creamy, comforting sauce. Think of it as Finland’s answer to comfort food, perfect for those chilly Nordic nights!

Why did you decide to make a carnivore version of sipatti?

I decided to give sipatti a carnivore twist to cater to those (including me!) who are all about that meat life! By focusing on nutrient-dense bone broth, rich, smoky pork, and luxurious egg yolks, I’ve created a dish that’s pure animal-based perfection without the carbs and ample antinutrients in the traditional sipatti.

So, milk is technically carnivore, why don’t you use it in this recipe?

While milk is indeed carnivore, it can be problematic for many people due to various compounds in milk (lactose, casomorphins, etc.) and its relatively high carb content. By skipping the milk, I keep this dish firmly in the carnivore camp, making it easier on your stomach and better for those keeping an eye on their carb intake.

Can I use any type of smoked pork for this recipe?

Absolutely! Whether you prefer smoked belly, shoulder, or even smoked unicorn butt (just kidding!), any type of smoked meat will work beautifully in this recipe. Just make sure it’s cut into tiny cubes for optimal browning and flavor absorption.

Why do you use egg yolks in this recipe?

Egg yolks are the unsung heroes of this dish. They not only add healthy fats but also help thicken the sauce to a luxurious, velvety consistency. Plus, they make you feel fancy, and who doesn’t want that?

What if I don’t have bone broth and only have a magic potion from the past Halloween party?

While a magic potion might add some interesting flavors (and maybe even grant you a wish or two), I’d stick with bone broth for this recipe. If you do decide to use the potion, though, let me know if you suddenly gain the ability to fly or talk to animals—I’m curious!

Can I dance while making sipatti?

I highly encourage it! Cooking is more fun with a little groove. Just be careful not to spill the hot broth while busting a move.

What should I do if my sauce doesn’t thicken?

Don’t panic! If your sauce isn’t thickening, you can try adding a bit more egg yolk mixture, but make sure to do it slowly and keep stirring continuously. Remember, patience is key—just like waiting for your favorite TV show to come back from hiatus.

Can I feed this to my pets?

While I’m sure your pets have impeccable taste, I recommend sticking to a diet more suited to your furry (or non-furry) creatures. This dish is best enjoyed by humans, so feel free to share the dish with your human friends.

What happens if I accidentally let the sauce boil?

If the sauce boils, the yolks might scramble, turning your creamy sauce into a lumpy mess. If that happens, just call it “rustic” (or a modern dish that is a symbiosis of sauce and egg drop soup) and enjoy it anyway—it’s all part of the adventure!

So, there you have it! A fun and informative FAQ to guide you through the wild and wonderful world of Carnivore Sipatti with Smoked Pork. Now, get cooking and enjoy every savory bite!

Step-by-Step Instructions for Carnivore Sipatti with Smoked Pork

Grab 1 lb (450 grams) smoked pork (belly or shoulder, your choice).

Cut it into 1/3-inch (0.8 cm) cubes. Try not to snack on too many pieces while you cut—self-control is key!

In a saucepan, melt 1 tablespoon of butter, tallow, or lard.

Once it’s sizzling, toss in those pork cubes.

Brown them until they look irresistibly tasty. If you start drooling, you’re on the right track.

Pour in 2 cups (480 ml) of bone broth. Homemade is best, but good-quality store-bought will do in a pinch. Here, I have bone broth made of reindeer bones—very Finnish!

Let the whole thing simmer gently for about 10 minutes to let the flavors mingle and make friends.

While the broth is simmering, place 5 egg yolks from pastured eggs in a bowl. Here, I started with 2 egg yolks, but in the end, I needed those 5 yolks to make the sauce as thick as I wanted.

Remove the saucepan from the heat.

While stirring continuously, slowly add about 1/4 cup (60 ml) of hot broth from the saucepan to the egg yolks. This step is crucial—no scrambled eggs allowed!

Slowly pour the egg yolk mixture back into the saucepan, stirring constantly. This is your chance to practice your zen-like focus—keep stirring!

Return the saucepan to low heat and keep stirring gently until the sauce thickens to a luxurious consistency. Be careful not to let it boil, unless you want a surprise scrambled egg soup. Check the taste of your sauce. If it’s not quite perfect, add a pinch of unrefined sea salt to taste. Give it one last stir and admire your culinary masterpiece.

Plate up your Carnivore Sipatti with Smoked Pork and get ready to impress yourself (and anyone lucky enough to share this meal with you). Bon appétit!

How I Came Up with This Unique Carnivore Recipe

So there I was, pondering my next blog recipe, when out of nowhere, the word “sipatti” popped into my mind. Sipatti! A traditional Finnish sauce that’s been so forgotten, it might as well be in the witness protection program. I hadn’t seen or thought about this dish in years. My mom used to make it when I was a kid, but then I went vegetarian for 20 years (no sipatti for me), and later keto (sipatti contains wheat flour, so nope again). Like everyone else, I eventually forgot the whole recipe.

But now, “sipatti” decided to make a grand re-entrance from the dusty corners of my brain, demanding attention. Having followed a carnivore lifestyle for over a year and a half, I wondered if I could resurrect sipatti in a carnivore-friendly form. Challenge accepted!

First, I checked the ingredients. Pork? Definitely carnivore-approved. Milk? Technically carnivore, but let’s face it—it’s problematic for many (including me, because I don’t need any extra padding!). So, I swapped it out for bone broth. Then, to hit two birds with one stone, I decided to use egg yolks. They would both thicken the sauce to perfection and give the dish that characteristic white color.

I started with 2 egg yolks, feeling pretty confident. But they just laughed at me and refused to thicken the sauce. So, I kept adding more yolks until I hit the magic number: 5. Finally, the sauce was thick and ready to rock.

The result? To be honest, this is the most delicious version of sipatti I’ve ever tasted! I vaguely remember the bland, milky versions from my childhood, which felt more like a punishment than a treat. But this carnivore sipatti? It’s a game-changer: rich, luscious, tasty, and oh-so divine! Who knew nostalgia could taste this good?

Here’s the recipe for you to enjoy:

Carnivore Sipatti with Smoked Pork

Yield: 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients

1 lb = 450 g smoked pork (e.g., smoked belly or shoulder)
2 cups = 480 ml bone broth (preferably homemade)
5 egg yolks from pastured eggs
1 tablespoon butter, tallow, or lard for frying

Instructions

Cut the smoked pork into 1/3-inch (0.8cm) cubes.
Heat the butter, tallow, or lard in a saucepan and brown the smoked pork cubes in it.
Add the bone broth.
Let it simmer gently for about 10 minutes to combine the flavors.
Place the egg yolks in a bowl.
Remove the saucepan from the heat and add about 1/4 cup (60 ml) of hot broth from the saucepan to the yolks while stirring continuously.
Slowly pour the egg yolk mixture back into the saucepan, stirring constantly.
Return the saucepan to low heat, and while constantly mixing, warm gently until the sauce thickens. Be careful not to let it boil.
Check the taste of the sauce and, if needed, add some unrefined sea salt.

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Nutrition information	In total	Per serving if 4 servings
Protein	90.1 g	22.5 g
Fat	67.6 g	16.9 g
Net carbs	0.3 g	0.1 g

Tips for Variations

Ready to mix things up a bit? Here are some fun and tasty variations to keep your Carnivore Sipatti with Smoked Pork exciting and delicious:

Carnivore Variations

1. Carnivore Sipatti with Milk:
If you’re okay with milk and want to stick closer to the traditional sipatti, you can replace the bone broth with full-fat milk. Just be aware that it might be a bit more indulgent. Follow the same steps, but use 2 cups (480 ml) of milk instead of bone broth. This will give you a richer, creamier sauce while still keeping it carnivore-friendly.

2. Cheesy Carnivore Sipatti:
Love cheese? Add some grated Parmesan or cheddar to the sauce as it thickens. This will give your sipatti a cheesy, gooey texture that’s simply irresistible. Note: you might need to use fewer yolks to thicken the sauce, as cheese is an excellent thickener.

3. Chorizo Sipatti:
For a spicier twist, replace the smoked pork with diced chorizo. The spicy, smoky flavor of chorizo pairs perfectly with the other ingredients, giving your sipatti an extra kick that’s sure to please your taste buds. Just follow the same steps as the original recipe, but use chorizo instead of smoked pork.

Keto Variations

1. Coconut Cream Keto Sipatti:
Replace the bone broth with 1 cup (240 ml) of coconut cream and 1 cup (240 ml) of water. This will keep the carb count low while adding an exotic, creamy texture to your sipatti that’s still keto-friendly and dairy-free.

2. Herb-Infused Keto Sipatti:
Add some fresh or dried herbs like thyme, oregano, or parsley to the sauce as it simmers. This will give your sipatti a fragrant, herbaceous note that complements the savory flavors beautifully.

3. Traditional Spices Keto Sipatti:
Stick to the roots and add traditional sipatti spices like white pepper, chives, and a pinch of allspice to the sauce as it simmers. This will give your sipatti that nostalgic, authentic flavor without adding many carbs.

With these variations, you can enjoy your Carnivore Sipatti with Smoked Pork in new and exciting ways, whether you’re sticking strictly to carnivore or dabbling in keto. Happy cooking! And don’t forget to check my other carnivore recipes!

General Prattling

Oh, what a week it’s been! My online store has been buzzing with activity, and my fantastic customers and private community members have kept me on my toes with plenty of messages. I absolutely love it—there’s nothing quite like the thrill of seeing orders roll in and getting to reply to customer inquiries swiftly. It’s like running a marathon, but with more clicks and fewer blisters.

But just to keep things interesting, my son decided to catch the flu. Now, this is a kid who never gets sick. I mean, the last time he had the flu, he was a toddler, and I was still figuring out how to change diapers without creating a biohazard. So, imagine my surprise when he came down with a bug. Thankfully, he’s on the mend now, and the flu is finally packing its bags and leaving.

Taking care of him while juggling the store has been a bit of a circus act, but hey, who doesn’t love a good challenge? Between making sure he’s comfortable and keeping up with customer orders, I’ve had my hands full. But seeing him get better and knowing my customers are happy makes it all worthwhile.

So, that’s been my whirlwind week—full of online orders, a touch of the flu, and a lot of love and care. Here’s to hoping next week is just as busy, but with fewer germs!