- 2 T sesame oil
- 4-5" piece of ginger, grated (watch your knuckles)
- 5-6 T coconut aminos
- 3/4 cup chicken broth (homemade is best!)
- 1/2 tsp salt
- 1 jalapeno pepper, quartered and seeded
- 1 1/4 pounds pork loin, cut into bite-sized pieces
- 1-2 T coconut oil
- 1 large onion, chopped into large pieces
- 1 red bell pepper, chopped into large pieces
- In a glass bowl, combine the sesame oil, grated ginger, coconut aminos, chicken broth, salt, and jalapeno.
- Add the pork and marinade for at least 30 minutes.
- In a pan, heat the coconut oil over medium heat.
- Fry the onion until it turns golden brown and begins to caramelize.
- Add the red pepper and fry until it softens just a little.
- Remove the onion and peppers from the pan and set aside.
- Turn the heat to medium-high.
- Scoop the pork into the hot pan, transferring as little liquid as possible.
- Fry the pork until no longer pink.
- Add the reserved liquid and simmer until it thickens.
- Add the onion and peppers back into the pork mixture and simmer until the vegetables are heated.
- Serve hot over roasted cauliflower or cauliflower rice.
Cauliflower Rice: There are many ways to prepare Cauliflower Rice and this is my favorite. Finely chop or grate one head of raw cauliflower. Spread thinly on a cookie sheet then drizzle with olive oil and season with sea salt and pepper. Bake in the oven at 350 degrees for 20-30 minutes or until browned. Stir halfway through to brown the cauliflower more evenly. Serve immediately or it tends to get a bit soft.
Note: In my original recipe, I used soy sauce instead of the coconut aminos. If you use soy sauce, reduce the amount to 3-4 T or it will taste too salty. Also, I love cauliflower rice, but I am not a fan of the mess it makes in my kitchen. Lately I have been opting for the lazy person's cauliflower rice aka roasted cauliflower. It tastes the same and is a cinch to clean up!