Stirfried Pork

We eat a lot of pork, that is something that I am not apologetic about because we have found a really good source of affordably priced pastured pork, which we buy from Spraggs Meat Shops.

My favorite way to cook pork is to use it in Asian inspired dishes.  Not only is it quick and easy (so perfect after a long day at work), but it always tastes fantastic…

There is something about stirfrying pork with the Asian spices and aromatics that makes it taste wonderful.

So, dinner tonight was a pork stirfry, topped wtih some scrambled egg (it was supposed to be shredded omelet but I messed up!) and steamed bok-choi

Because of the eggs in this recipe, it is a stage 2 reintroduction.

When reintroducing foods on the AIP, I recommened this guide

Stirfried Pork

serves 6

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  • 1lb boneless pork – cut into strips
  • 2 tbsp apple cider vinegar
  • 2 tbsp sesame oil
  • 1 tbsp coconut aminos
  • 2 tbsp lard (or fat of choice)
  • 2 cloves garlic – crushed
  • 1″ piece of ginger – peeled and grated
  • 1 carrot – peeled and julinned
  • 1 stalk celery – peeled and julienned
  • 2 cups purple cabbage – shredded
  • 1 cup thinly sliced bamboo shoots (I used canned ones, in nothing but salted water)
  • 2 tbsp paleo hoisin sauce
  • ½ cup bone broth
  • 4 eggs –  beaten
  • 4 green onions – sliced
  • sea salt and black pepper to taste

Mix the ACV, sesame oil and coconut aminos together in a bowl and add the sliced pork.  Stash the bowl in the fridge for at least 30 minutes.

Heat 1 tbsp lard in a heavy pan.  Season the eggs with salt and pepper and mix in the green onions.  Scramble the eggs in the lard and keep warm. (you could also make this as a thin green-onion studded omelet and shred it finely if you are better at making omelets than I am!).

Melt the remaining tbsp of lard in a wok and add the garlic and ginger.  Stirfry for a minute or two but do not allow the garlic to burn (burned garlic tastes horrid!).

Add the pork and cook until browned – about 5 minutes.  Add the remaining ingredients (carrots, celery, cabbage, bamboo shoots, Hoisin sauce and bone broth) and stirfry for 5-10 minutes until everything is cooked.

Serve at once topped with the scrambled egg.

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I served this with steamed bok-choi that I dressed with a tablespoon of sesame oil and a teaspoon of coconut aminos but you could also serve it with cauliflower rice – or even REAL rice if you chose to…

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