{"id":180974,"title":"\u00c7in usul\u00fc \u00e7\u0131t\u0131r domuz etli konjak eri\u015ftesi (keto)","modified":"2026-10-03T04:51:03+02:00","plain":"\u00c7in mutfa\u011f\u0131ndan ilham alan ketojenik bir kase: sar\u0131msakl\u0131 ve susaml\u0131 sosla harmanlanm\u0131\u015f konjak eri\u015ftesinin \u00fczerinde nar gibi k\u0131zarm\u0131\u015f domuz eti \u015feritleri.\n\n\n\nDomuz g\u00f6be\u011fi \u015feritleri c\u0131z\u0131rdayarak pi\u015fer, kenarlar\u0131 k\u0131zar\u0131r ve hafif tatl\u0131-tuzlu bir sosun alt\u0131nda parlar. Kasenin dibindeki konjak eri\u015ftesi ise sar\u0131msakl\u0131 ya\u011f, tahin, soya sosu ve susamla kaplanm\u0131\u015f, yumu\u015fac\u0131k kal\u0131r. Bu modern ve d\u00fc\u015f\u00fck karbonhidratl\u0131 versiyonda \u015fekerin yerini tatland\u0131r\u0131c\u0131lar, bu\u011fday\u0131n yerini ise konjak al\u0131r; bir porsiyon i\u00e7in en az bir saat marine etme ve 20 dakika pi\u015firme s\u00fcresi, yani toplam yakla\u015f\u0131k 1 saat 20 dakika ay\u0131r\u0131n. Bu tarif, keto ana yemeklerim aras\u0131nda yer al\u0131yor.\n\n\n\nDomuz etli konjak eri\u015ftesi nedir?\n\n\n\nShirataki olarak da bilinen konjak eri\u015ftesi, konjak bitkisinden haz\u0131rlan\u0131r. \u00c7ok d\u00fc\u015f\u00fck karbonhidrat ve kalori i\u00e7eri\u011finin yan\u0131 s\u0131ra yumu\u015fak, neredeyse esnek dokusuyla tan\u0131n\u0131r. Bu tarifte, wokta veya tavada \u00c7in usul\u00fc sote edilerek haz\u0131rlanan; soya sosu, ac\u0131 biber, susam ve g\u00fczelce k\u0131zarm\u0131\u015f domuz etiyle lezzetlendirilmi\u015f bir kasenin ketojenik taban\u0131n\u0131 olu\u015fturur.\n\n\n\nDomuz eti \u015feritler veya k\u00fcpler halinde do\u011fran\u0131r, ard\u0131ndan karbonat, sirke, ac\u0131 biber, bal\u0131k sosu ve soya sosuyla marine edilir. Konjak yerine kelp eri\u015ftesi kullan\u0131labilir. Bu\u011fday eri\u015ftesiyle haz\u0131rlanan farkl\u0131 bir tarif i\u00e7in domuz etli eri\u015fte tarifine g\u00f6z at\u0131n.\n\n\n\nBenzer tarzda ba\u015fka bir tarif: Tavuklu balkabakl\u0131 lazanya.\n\n\n\nBu versiyonun k\u00f6keni\n\n\n\nBu kase, \u00e7a\u011fda\u015f ketojenik mutfa\u011f\u0131n bir \u00f6rne\u011fidir. Eti kaplayan sos ni\u015fasta kullan\u0131lmadan haz\u0131rlan\u0131r, \u015fekerin yerini eritritol ve s\u0131v\u0131 tatland\u0131r\u0131c\u0131 al\u0131r, bu\u011fday eri\u015ftesi yerine konjak kullan\u0131l\u0131r. Uygulanan teknikler ise klasik sote teknikleridir: y\u00fcksek ate\u015fte m\u00fch\u00fcrlenmi\u015f et, az miktarda yo\u011fun bir sos ve son anda sosla harmanlanan eri\u015fte.\n\n\n\nAna malzemeler\n\n\n\nTercihen kasaptan al\u0131nm\u0131\u015f taze domuz g\u00f6be\u011fi, t\u00fcts\u00fclenmi\u015f veya salamura edilmi\u015f bir par\u00e7aya g\u00f6re daha uygundur. Marinattaki karbonat\u0131 dikkatle \u00f6l\u00e7mek gerekir; yar\u0131m \u00e7ay ka\u015f\u0131\u011f\u0131 yeterlidir. Beyaz sirke veya elma sirkesi ise karbonat\u0131n bir k\u0131sm\u0131n\u0131 n\u00f6tralize ederken lezzete canl\u0131l\u0131k katar.\n\n\n\n\u0130lave \u015fekersiz bal\u0131k sosu tuzlu lezzetin derinli\u011fini art\u0131r\u0131rken, soya sosu veya tamari hem marinatta hem de son a\u015famada eti kaplayan sosta kullan\u0131l\u0131r. Kullan\u0131lan t\u00fcm soslar\u0131 kontrol etmek ko\u015fuluyla tamari, glutensiz bir versiyon i\u00e7in uygundur. Pul biber belirgin bir ac\u0131l\u0131k verir; iste\u011fe ba\u011fl\u0131 kullan\u0131lan Si\u00e7uan biberi ise hafif uyu\u015fturucu etkisinin yan\u0131 s\u0131ra limonsu ve \u00e7i\u00e7eksi notalar katar.\n\n\n\nAyn\u0131 konuda: Ispanakl\u0131 kabak lazanyas\u0131.\n\n\n\nEsmer veya beyaz eritritol, tatl\u0131-tuzlu lezzet dengesinin tatl\u0131 k\u0131sm\u0131n\u0131 sa\u011flar; domuz etinin \u00fczerinde, normal \u015feker gibi karamelize olmadan parlak bir tabaka olu\u015fturur. Ya\u011f olarak avokado ya\u011f\u0131, hafif aromal\u0131 bir zeytinya\u011f\u0131 veya y\u00fcksek oleik asitli ay\u00e7i\u00e7ek ya\u011f\u0131 uygundur. Tahin, sosa kremsi bir k\u0131vam kazand\u0131r\u0131r ve eri\u015fteyi kaplamas\u0131na yard\u0131mc\u0131 olur; daha hafif bir tat i\u00e7in yerine badem ezmesi kullan\u0131labilir.\n\n\n\nTeknik ipu\u00e7lar\u0131 ve servis\n\n\n\nBa\u015far\u0131l\u0131 bir marinasyon i\u00e7in domuz etini e\u015fit b\u00fcy\u00fckl\u00fckte par\u00e7alara ay\u0131r\u0131n, \u00e7e\u015fnileri iyice da\u011f\u0131t\u0131n ve buzdolab\u0131nda en az bir saat dinlendirin. Konjak eri\u015ftesinde p\u00fcf noktas\u0131, durulama, iyice s\u00fczme ve kurulama yoluyla fazla suyu uzakla\u015ft\u0131rmakt\u0131r; b\u00f6ylece tahinli sos eri\u015fteye daha iyi tutunur. Domuz eti, yeterli miktarda ya\u011fla bir wokta veya geni\u015f bir tavada y\u00fcksek ate\u015fte m\u00fch\u00fcrlenir; kenarlar\u0131 k\u0131zar\u0131nca eritritol ve son ka\u015f\u0131k soya sosu eklenerek parlak kaplama olu\u015fturulur. Bu i\u015flem, par\u00e7alar\u0131n b\u00fcy\u00fckl\u00fc\u011f\u00fcne g\u00f6re yakla\u015f\u0131k 15 dakika s\u00fcrer. Bu s\u0131rada sar\u0131msa\u011f\u0131n aromas\u0131, asla yanmas\u0131na izin verilmeden, k\u0131s\u0131k ate\u015fte ya\u011fa ge\u00e7irilir.\n\n\n\nFarkl\u0131 bir se\u00e7enek i\u00e7in: Arpac\u0131k so\u011fanl\u0131 ve k\u0131rm\u0131z\u0131 \u015farapl\u0131 dana stifado.\n\n\n\nArd\u0131ndan eri\u015fte, k\u0131s\u0131k veya orta ate\u015fte sar\u0131msakl\u0131 ya\u011f, soya sosu ve karamel aromal\u0131 s\u0131v\u0131 tatland\u0131r\u0131c\u0131yla kar\u0131\u015ft\u0131r\u0131l\u0131r. Taze so\u011fan ve tahin ya da badem ezmesi son dakikalarda, susam ya\u011f\u0131 ise en son eklenir. Domuz etini servis etmeden hemen \u00f6nce eri\u015ftenin \u00fczerine yerle\u015ftirin; yan\u0131nda ilave \u015fekersiz sirkeli salatal\u0131k, pak choi sote veya \u0131spanak sote sunun. Porsiyon ba\u015f\u0131na en az 3 g net karbonhidrat hesaplay\u0131n; kullan\u0131lan \u00fcr\u00fcnlere g\u00f6re bu miktar yakla\u015f\u0131k on grama kadar \u00e7\u0131kabilir; artanlar\u0131 domuz eti ve eri\u015fteyi ayr\u0131 tutarak vakit kaybetmeden buzdolab\u0131na kald\u0131r\u0131n ve konjak eri\u015ftesini dondurmaktan ka\u00e7\u0131n\u0131n.\n\n\n\nDaha fazla d\u00fc\u015f\u00fck karbonhidratl\u0131 fikir i\u00e7in t\u00fcm keto tariflerime g\u00f6z at\u0131n.\n\n\n\n\n\n\t\u00c7\u0131t\u0131r domuz etli konjak eri\u015ftesi (keto)\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tDomuz g\u00f6be\u011fi2 dilim domuz g\u00f6be\u011fi (a\u00e7\u0131k havada yeti\u015ftirilmi\u015f)0.5 \u00e7ay ka\u015f\u0131\u011f\u0131 karbonat2 \u00e7ay ka\u015f\u0131\u011f\u0131 beyaz sirke veya elma sirkesi1 \u00e7ay ka\u015f\u0131\u011f\u0131 bal\u0131k sosu (\u015fekersiz)3 yemek ka\u015f\u0131\u011f\u0131 soya sosu veya tamari1 yemek ka\u015f\u0131\u011f\u0131 pul biber2 yemek ka\u015f\u0131\u011f\u0131 esmer eritritol (veya beyaz eritritol)bolca avokado ya\u011f\u0131 (hafif aromal\u0131 zeytinya\u011f\u0131 veya y\u00fcksek oleik asitli ay\u00e7i\u00e7ek ya\u011f\u0131)\u0130ste\u011fe ba\u011fl\u01310.5 \u00e7ay ka\u015f\u0131\u011f\u0131 Si\u00e7uan biberi (\u00f6\u011f\u00fct\u00fclm\u00fc\u015f)Konjak eri\u015ftesi1 porsiyon konjak eri\u015ftesi (veya kelp eri\u015ftesi)3 yemek ka\u015f\u0131\u011f\u0131 avokado ya\u011f\u0131, hafif aromal\u0131 zeytinya\u011f\u0131 veya y\u00fcksek oleik asitli ay\u00e7i\u00e7ek ya\u011f\u01313 di\u015f sar\u0131msak1 taze so\u011fan1 yemek ka\u015f\u0131\u011f\u0131 tahin (veya 1 yemek ka\u015f\u0131\u011f\u0131 badem ezmesi)1 yemek ka\u015f\u0131\u011f\u0131 soya sosu veya tamari1 yemek ka\u015f\u0131\u011f\u0131 karamel aromal\u0131 s\u0131v\u0131 tatland\u0131r\u0131c\u01311 yemek ka\u015f\u0131\u011f\u0131 susam ya\u011f\u0131\t\n\t\n\t\tDomuz g\u00f6be\u011fi dilimlerini \u015feritler veya k\u00fcpler halinde kesin. Domuz g\u00f6be\u011fi par\u00e7alar\u0131n\u0131 karbonat, sirke, pul biber, bal\u0131k sosu ve 2 yemek ka\u015f\u0131\u011f\u0131 soya sosuyla marine edin. En az bir saate yak\u0131n dinlendirin.Eri\u015fteleri bir s\u00fczge\u00e7te musluk alt\u0131nda durulay\u0131n. S\u00fcz\u00fclmeye b\u0131rak\u0131n ve hafif\u00e7e tamponlayarak kurulay\u0131n.Hafif aromal\u0131 zeytinya\u011f\u0131n\u0131 k\u00fc\u00e7\u00fck bir tencerede \u0131s\u0131t\u0131n. \u00c7ok k\u0131zd\u0131rmay\u0131n. Sar\u0131msa\u011f\u0131 ezip ya\u011fa ekleyin. B\u00f6ylece sar\u0131msa\u011f\u0131n aromas\u0131 yava\u015f\u00e7a ya\u011fa ge\u00e7er.Wok veya tavay\u0131 \u0131s\u0131t\u0131p bolca ya\u011f ekleyin. \u00c7in mutfa\u011f\u0131nda ya\u011fdan ka\u00e7\u0131n\u0131lmaz... Domuz g\u00f6be\u011fini y\u00fcksek ate\u015fte kar\u0131\u015ft\u0131rarak pi\u015firin.Domuz g\u00f6be\u011finin kenarlar\u0131 alt\u0131n rengini al\u0131nca ate\u015fi biraz k\u0131s\u0131n. Eritritol\u00fc ve kalan son yemek ka\u015f\u0131\u011f\u0131 soya sosunu ekleyin. Dilerseniz damak zevkinize g\u00f6re biraz daha ekleyin. Ara s\u0131ra kar\u0131\u015ft\u0131r\u0131n. Toplam yakla\u015f\u0131k on be\u015f dakika pi\u015firin.Kullanacaksan\u0131z: Si\u00e7uan biberini \u00f6\u011f\u00fct\u00fcp ete ekleyin.K\u00fc\u00e7\u00fck tenceredeki ya\u011f ve sar\u0131msa\u011fa eri\u015fteleri, karamel \u015furubunu ve soya sosunu ekleyin. Birlikte hafif\u00e7e kaynamaya b\u0131rak\u0131n. Ate\u015fi yine \u00e7ok y\u00fcksek tutmay\u0131n.Is\u0131tman\u0131n\/hafif\u00e7e kaynatman\u0131n son birka\u00e7 dakikas\u0131nda halka halka do\u011franm\u0131\u015f taze so\u011fan\u0131 eri\u015ftelere ekleyin. Tahini veya badem ezmesini de ekleyin. K\u0131saca erimeye b\u0131rak\u0131p iyice kar\u0131\u015ft\u0131r\u0131n.Servisten hemen \u00f6nce eri\u015ftelere susam ya\u011f\u0131n\u0131 ekleyin.\t\n\t\n\t\tKonjak eri\u015ftesi pek \u00e7ok tarife uygundur: tavukla, karidesle veya garnit\u00fcr olarak kullan\u0131labilir.\nEkipman: PFAS i\u00e7ermeyen b\u00fcy\u00fck tava (veya wok), PFAS i\u00e7ermeyen k\u00fc\u00e7\u00fck tava (veya sapl\u0131 tencere), spatulalar, sar\u0131msak ezici, kar\u0131\u015ft\u0131rma kab\u0131.\n\t\n\t\n\t\tPlat principalChinoise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/180974","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=180974"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/180974\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/178622"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=180974"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=180974"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=180974"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}