Thai-Style 'Son-in-Law' Scotch Eggs

Ingredients

• 5 Eggs
• 12 oz Ground Pork
• 1 tbsp Red Curry Paste
• 0.5 cup Crushed Pork Rinds
• 1 tbsp Tamarind Paste

Instructions

1. 1

   Soft-boil 4 eggs (6 minutes), peel, and chill.

2. 2

   Mix ground pork with curry paste and 1 beaten egg.

3. 3

   Flatten the pork mixture into thin discs and carefully wrap around each boiled egg.

4. 4

   Dredge the meat-covered eggs in crushed pork rinds (low-carb breading).

5. 5

   Deep fry at 360F for 5-7 minutes until the pork is cooked through and the exterior is dark gold.

6. 6

   Simmer tamarind paste with a splash of water and stevia for a low-carb glaze.

7. 7

   Slice in half to reveal the runny yolk and serve.